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Smoked Venison Recipe

Smoked venison is a delicious and flavorful dish that can be prepared in various ways. Here's a basic recipe for smoked venison using a smoker. Keep in mind that the exact cooking times may vary depending on the size and thickness of your venison cuts and the type of smoker you're using.


  • 2-3 pounds of venison steaks, loin, or backstrap
  • 1/4 cup olive oil
  • 2 tablespoons of your favorite dry rub or seasoning (adjust to taste)
  • Wood chips for smoking (hickory, apple, or cherry work well)
  • Butcher's twine (if needed)


  1. Preparation:
    • If your venison cuts are uneven in thickness, you may want to tie them with butcher's twine to ensure even cooking.
    • Mix the olive oil and your chosen dry rub or seasoning in a bowl to create a paste.
  2. Marinating:
    • Rub the olive oil and seasoning mixture all over the venison cuts. Ensure that the meat is well coated. You can also marinate the venison in the refrigerator for a few hours or overnight for enhanced flavor.
  3. Preheat the Smoker:
    • Preheat your smoker to a temperature of around 225-250°F (107-121°C). Use the wood chips you prefer to add a smoky flavor to the venison. Soak the wood chips in water for about 30 minutes before adding them to the smoker.
  4. Smoking:
    • Place the venison cuts on the smoker grates, ensuring there is some space between each piece to allow for proper smoke circulation.
    • Close the smoker and maintain a consistent temperature. Smoke the venison for about 1 to 1.5 hours per pound, but check the internal temperature regularly. The goal is to reach an internal temperature of 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium doneness.
  5. Monitoring:
    • Use a meat thermometer to keep an eye on the internal temperature of the venison. The precise cooking time will vary depending on your smoker, the thickness of the cuts, and the specific temperature you're aiming for.
  6. Resting:
    • Once the venison reaches your desired doneness, remove it from the smoker and let it rest for about 10-15 minutes. This allows the juices to redistribute and the meat to become more tender.
  7. Serving:
    • Slice the smoked venison thinly and serve it as a main dish alongside your favorite sides. It's delicious with a cranberry or blackberry sauce or a simple pan sauce made from the drippings.

Enjoy your homemade smoked venison! The smoky flavor and the tenderness of the meat make it a delightful treat for anyone who appreciates wild game cuisine.

Cooking Venison At Hunting Camp

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