If you’re looking to make a memorable meal for a special occasion, you simply can’t go wrong with smoked venison backstrap with chimichurri. This flavorful dish is a delightful combination of tender smoked venison, complemented by a zesty, herb-packed chimichurri sauce. Venison is prized for its natural flavor and lean quality, making it a favorite among hunters and food enthusiasts alike. When combined with a smoky aroma and fresh herbs, this dish offers a culinary experience that is unforgettable.
Whether you’re an experienced outdoor cook or just getting into the art of smoking meats, this detailed guide will walk you through every step. In this article, we’ll explore the process of preparing smoked venison backstrap with chimichurri, covering everything from selecting the right meat to seasoning, cooking, and plating it to perfection. This guide also contains cooking tips, benefits, FAQs, and more to help you master this amazing dish.
So, gather your ingredients and fire up the smoker—let’s make some culinary magic!
Ingredients
For the Venison Backstrap
- 1 venison backstrap (about 1-2 lbs) 🦌
- 2 tbsp olive oil 🫖
- 1 tbsp soy sauce 🍥
- 1 tsp garlic powder 🧄
- 1 tsp onion powder 🌿
- 1/2 tsp black pepper 🧂
- 1/2 tsp smoked paprika 🥦
For the Chimichurri Sauce
- 1/2 cup fresh parsley, chopped 🌿
- 3 tbsp red wine vinegar 🍇
- 2 tbsp olive oil 🫖
- 2 cloves garlic, minced 🧄
- 1/2 tsp red pepper flakes 🥦
- 1/2 tsp oregano 🌿
- Salt and pepper to taste 🧂
Prep Time, Cooking Time, and Total Time
- Prep Time: 30 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 40 minutes
- Servings: 4-5
- Calories per Serving: 250 kcal
Directions for Smoked Venison Backstrap with Chimichurri
Step 1: Prepare the Venison
The key to this recipe starts with properly preparing your venison backstrap. Begin by rubbing the venison with olive oil, soy sauce, garlic powder, onion powder, black pepper, and smoked paprika. These seasonings will help to bring out the natural flavor of the venison while adding a hint of smokiness and depth.
After thoroughly coating the backstrap in this delicious marinade, let it sit for 30 minutes to an hour. This allows the flavors to penetrate the meat, making it even more tender and flavorful.
Tip: Venison is a naturally lean meat, so the marination step helps add moisture, ensuring your final product remains juicy after smoking.
Step 2: Preheat the Smoker
While your venison backstrap is marinating, it’s time to get the smoker ready. Preheat your smoker to 225°F (107°C). The low-and-slow approach is what gives this dish its rich, smoky flavor.
For smoking venison, you can choose wood chips such as applewood or hickory. Applewood imparts a slightly sweet flavor, while hickory adds a stronger, classic smokiness. Either of these woods will work wonderfully for venison.
Step 3: Smoke the Venison
Once your smoker has reached the desired temperature and your wood chips are in place, it’s time to smoke the venison. Place the marinated backstrap directly on the smoker rack. Allow it to cook for 1.5-2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare doneness.
Venison is best enjoyed at medium-rare because it retains its juiciness while remaining tender. Overcooking venison can cause it to become tough, which is something you’ll definitely want to avoid.
Tip: To ensure even cooking, use a meat thermometer to monitor the temperature. This will help you avoid overcooking.
Step 4: Make the Chimichurri Sauce
While the venison is smoking, it’s time to prepare the chimichurri sauce. This vibrant sauce is what takes the dish to the next level, adding freshness and tang that perfectly balances the smoky, savory meat.
In a mixing bowl, combine the chopped parsley, red wine vinegar, olive oil, minced garlic, red pepper flakes, oregano, salt, and pepper. Stir everything well to ensure the flavors are evenly mixed. Set the sauce aside until the venison is ready.
Tip: Chimichurri is best when it’s had some time to sit, allowing the flavors to meld together. Making it ahead while the venison cooks gives you the perfect window.
Step 5: Rest and Serve the Venison
After the venison has reached the desired internal temperature, carefully remove it from the smoker. Let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, keeping each bite as juicy as possible.
After resting, slice the backstrap into medallions, arrange them on a platter, and generously drizzle with the fresh chimichurri sauce.
Tip: Always slice against the grain for the most tender bites.
Tips for Cooking the Perfect Smoked Venison Backstrap
- Marinate Thoroughly: Venison can be lean, so marinating for a long time helps keep it moist during the cooking process.
- Monitor Temperature Closely: Using a reliable meat thermometer is crucial. Venison overcooks quickly, and a few degrees can mean the difference between perfect and dry meat.
- Choose the Right Wood Chips: Wood choice affects the flavor. Applewood for a hint of sweetness or hickory for a stronger smoky taste—both are excellent.
- Resting Time: Allowing your meat to rest after smoking helps retain juices, making for more succulent slices.
Benefits of Eating Venison
Venison is a nutritious choice, especially for those who enjoy leaner meats. Here are some of the benefits:
- High in Protein: Venison is an excellent source of protein, which is essential for building and repairing body tissues.
- Low in Fat: Compared to many other meats, venison is low in fat, making it a great choice for a healthy diet.
- Rich in Vitamins and Minerals: Venison is a good source of B vitamins, iron, phosphorus, and zinc, all of which are important for maintaining overall health.
- No Added Hormones: Wild game meat, like venison, is free from the hormones often found in commercially farmed meats.
Frequently Asked Questions (FAQs)
How Long Should I Marinate the Venison Backstrap?
Marinating the venison backstrap for at least 30 minutes to 1 hour is ideal. However, if you have more time, letting it marinate for up to 4 hours can help enhance the flavors even more.
What Wood Chips Work Best for Smoking Venison?
Applewood and hickory are great choices for smoking venison. Applewood offers a sweet, mild flavor, while hickory provides a more intense, classic smoky flavor.
What Internal Temperature Should I Aim for When Smoking Venison?
Venison is best served medium-rare, which is an internal temperature of 130°F (54°C). Use a meat thermometer to ensure precision.
Can I Use This Recipe with Other Cuts of Venison?
Absolutely! This recipe can be adapted for other cuts, such as venison tenderloin. Just be sure to adjust the cooking time based on the size and thickness of the cut.
What Should I Serve with Smoked Venison Backstrap?
Smoked venison pairs well with a variety of side dishes. Consider serving it with roasted vegetables, mashed potatoes, or a fresh green salad. The chimichurri also adds a nice zesty contrast that pairs well with richer sides.
Conclusion
Smoked venison backstrap with chimichurri is a showstopper of a dish that is perfect for gatherings, special occasions, or whenever you want to treat yourself to something truly special. With its tender, smoky meat and vibrant, tangy sauce, this dish will impress even the pickiest of eaters.
The key to mastering this recipe is patience—taking the time to marinate the venison, carefully monitoring the smoker, and letting the meat rest before slicing. The result is a flavorful and tender venison dish that is perfectly complemented by the herbaceous chimichurri sauce.
So, the next time you have a venison backstrap, don’t hesitate to fire up your smoker and try this recipe. It’s a wonderful way to celebrate the flavors of the wild, and it’s sure to leave a lasting impression on anyone who has the pleasure of tasting it.
