Smoked Venison Roast Recipe: Tips for Smoking Venison

Smoked venison roast is a BBQ-friendly preparation of deer or elk meat, which involves cooking the protein slowly over indirect heat in a low-temperature wood pellet grill or electric smoker. The smoking process infuses this wild game with complex woody flavors and yields exceptionally tender meat that will be the hit of any cookout.

he preferred cut of venison for smoking is the loin, or backstrap, a lean cut of meat that runs along a deer’s spine. Backstraps are extremely tender and low in fat content, due to the animal’s limited use of this muscle. However, the lack of fat in this piece of meat makes it easy to overcook.

Smoking a venison backstrap slowly on low heat prevents this large, lean cut of meat from overcooking, yielding juicy and tender meat. Other preferred venison cuts for smoking include the tenderloin, shoulder, sirloin tip, and venison steaks cut from the deer’s hindquarters.

This gamey grilled meat pairs well with hearty root vegetables, creamy starches, and classic roasted side dishes. Some of the most popular ingredients to serve with smoked venison roast include:

1. 1. Asparagus: The earthy flavors of grilled, roasted, or steamed asparagus pair perfectly with this rich, gamey meat.
2. 2. Baked potatoes: Serve your smoked venison roast with baked or roasted potatoes (or sweet potatoes) for a satisfying starch that perfectly sops up the meat’s juices.
3. 3. Carrots: The naturally sweet taste of carrots perfectly complements the sweeter notes of smoked venison backstrap.
4. 4. Green beans: These snappy green vegetables provide an earthy, toothsome contrast to a meaty main course.
5. 5. Mashed potatoes: Reminiscent of a classic roast dinner, pairing creamy mashed potatoes with this wild game makes for a well-rounded plate.
6. 6. Mushrooms: The earthy flavor of mushrooms naturally complements wild game dishes like smoked venison backstrap.
7. 7. Rice: Place your deer roast on a bed of wild rice or brown rice, which will soak up its juices perfectly.
8. 8. Stuffing: For a Thanksgiving-inspired dish, pair venison with a classic stuffing recipe flavored with complementary seasonings.

Whether you’re a first-time griller or experienced barbecue pitmaster, these tips will help you craft a perfect smoked venison roast:

1. 1. Experiment with seasonings. Customize this simple smoker recipe with the seasonings and sauces of your choice. Add additional spices and herbs (like smoked paprika, cayenne, chili powder, mustard powder, and brown sugar) to your marinade to alter the flavor. Spritz the meat with apple juice, apple cider vinegar, or beef broth throughout the smoking process for added juiciness. Brush on your favorite BBQ sauce towards the end of the cook time for some sweet and spicy notes.
2. 2. Switch up the wood chips. Using a wood pellet smoker opens up a variety of wood chip combinations to change the smoke flavor. Fruitier woods (like applewood and cherrywood) will infuse the meat with a milder flavor, while more intense options (like hickory, pecan, and mesquite) will result in a distinct smoky taste. Learn more about smoking woods.
3. 3. Cook the meat mindfully. When overcooked, venison will become dry and chewy. To prevent overcooking, remove the venison from the smoker when its internal temperature reaches between 130–145 degrees Fahrenheit. (This yields a perfect rare to medium-rare doneness level.) During the resting period, the temperature will rise slightly.
4. 4. Rest the meat. While it may be tempting to dig into your hot venison roast immediately, the resting period is pivotal to the meat’s juiciness. The juices will redistribute through the venison during this period, resulting in moist, flavorful meat.