I suspect most of my Gutsy Health blog readers don’t regularly eat venison. But I do, and several of you said you want to see some of my recipes. I’m always happy to oblige! This hot smoked venison recipe is one of my new favorites. It was easy to make and awesome. I think it would also work with lamb or even turkey.
We smoke venison a lot—it’s great for larger roasts. We don’t actually have a smoker though. We usually smoke meat on the hot grill over the fire pit. This particular roast we cooked over the fire pit.
For this hot smoked venison recipe I wasn’t too worried about tenderizing the roast. Rick went hunting on Monday and we ate it on Friday—it was very fresh.
This was a completely local meal. I served it with mashed sweet potatoes from my friend Karen’s garden (I mashed them with olive oil and salt) and steamed green beans from my garden. It was a wonderful early autumn meal. And yes, this is very typical of how I eat!
Hot Smoked Venison Recipe
Summary: A tasty fall marinade for the smoky meat.
- 1 bottle of sparkling apple cider
- 1 Tbs Mediterranean 5 spice blend
- 1 tsp cumin
- 1 tsp salt
- 1 tsp crushed black pepper
- 1 venison roast (3 to 4 pounds)
- Mix the sparkling cider and the spices in a large bowl.
- Place the roast in the marinade, cover and marinate in the refrigerator for 2 to 4 hours.
- Smoke the venison for about 2 hours, until the internal temperature is 120 degrees (click here for smoking instructions).
- Slice and serve.
You can make this with lamb or turkey too…really, any meat is great smoked!
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Diet tags: High protein
Number of servings (yield): 12