Name: Smoked Venison Backstrap with Maple Glaze
Prep time: 15 min
Cook time: PT-18H13M13S
Cuisine: American
Ingredients: 2 lbs venison backstrap (900 g); 2 tbsp olive oil (30 ml); 1 tsp salt (5 g); 1/2 tsp black pepper (1 g); 1/2 tsp garlic powder (1.5 g); 1/2 tsp onion powder (1.5 g); 1/4 tsp smoked paprika (0.5 g); 1/2 cup pure maple syrup (120 ml); 2 tbsp soy sauce (30 ml); 1 tbsp Dijon mustard (15 g); 2 cloves garlic, minced

Description

Discover how to make a mouthwatering Smoked Venison Backstrap with Maple Glaze. This recipe will elevate your culinary skills and impress your guests!

Ingredients

Scale

2 lbs venison backstrap (900 g)
2 tbsp olive oil (30 ml)
1 tsp salt (5 g)
1/2 tsp black pepper (1 g)
1/2 tsp garlic powder (1.5 g)
1/2 tsp onion powder (1.5 g)
1/4 tsp smoked paprika (0.5 g)
1/2 cup pure maple syrup (120 ml)
2 tbsp soy sauce (30 ml)
1 tbsp Dijon mustard (15 g)
2 cloves garlic, minced

Instructions

Preheat your smoker to 225°F (107°C).
Pat the venison backstrap dry with paper towels.
Rub the backstrap with olive oil.
Combine salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
Evenly coat the venison backstrap with the spice mixture.
Place the seasoned backstrap in the smoker.
Smoke the venison for approximately 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
While the venison is smoking, prepare the maple glaze.
In a small saucepan, combine maple syrup, soy sauce, Dijon mustard, and minced garlic.
Heat the glaze mixture over medium heat until it begins to simmer.
Reduce the heat and let the glaze simmer for 5 minutes, stirring occasionally.
Remove the glaze from heat and set aside.
Once the backstrap reaches the desired temperature, remove it from the smoker.
Brush the venison generously with the maple glaze.
Let the backstrap rest for 10 minutes before slicing.
Slice the venison backstrap into 1/2-inch thick pieces.
Serve the smoked venison with additional maple glaze on the side if desired.

Notes

Marinate the venison backstrap in the maple glaze for 1-2 hours before smoking for a more intense flavor.
Adjust the garlic amount in the glaze to tailor the strength of the garlic flavor to your liking.
Enhance the spice mixture with a pinch of cayenne pepper for a subtle touch of heat.

Prep Time: 15 minutes
Cook Time: 1.5-2 hours
Category: Main Course
Method: Smoking
Cuisine: American

Nutrition

Calories: 400
Fat: 10g
Protein: 15g

Keywords: smoked venison, maple glaze, backstrap recipe, tasty venison, savory maple, grilled backstrap