Description
Learn how to perfectly smoke venison backstrap with our easy recipe. Discover the secrets to tender, flavorful meat that will impress your guests.
Ingredients
Scale
- 2 lbs venison backstrap (0.9 kg)
- 2 tbsp olive oil (30 ml)
- 2 cloves garlic, minced
- 1 tsp black pepper (5 g)
- 1 tsp salt (5 g)
- 1 tsp smoked paprika (2 g)
- 1 tsp onion powder (2 g)
- 1 tsp dried thyme (1 g)
- 1 tsp dried rosemary (1 g)
- 1 tsp brown sugar (5 g)
- 1 tbsp soy sauce (15 ml)
Instructions
- Pat the venison backstrap dry with paper towels.
- Combine olive oil, minced garlic, black pepper, salt, smoked paprika, onion powder, dried thyme, dried rosemary, and brown sugar in a bowl.
- Add Worcestershire sauce to the mixture and stir until well combined.
- Rub the marinade evenly over the venison backstrap, ensuring all sides are coated.
- Cover the venison and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your smoker to 225°F (107°C).
- Place the venison backstrap directly on the smoker rack.
- Smoke the venison for approximately 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the venison from the smoker and let it rest for 10 minutes.
- Slice the venison backstrap thinly against the grain.
- Serve immediately and enjoy.
Notes
- Marinate the venison backstrap for an extended period for a richer flavor.
- Adjust the salt and sugar levels in the marinade to match your taste preferences.
- Experiment with various herbs and spices in the marinade to personalize the taste.
- Prep Time: 15 minutes
- Cook Time: 1.5-2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Protein: N/A
Keywords: smoked venison, backstrap recipe, grilled backstrap, venison steak, wild game recipe