Indulge in the rich, smoky flavors of this perfectly smoked venison roast. The marinade infuses the meat with a blend of savory and aromatic spices, creating a mouthwatering dish that will delight any meat lover.
Ingredients: 1 venison roast about 3 lbs. 2 tablespoons olive oil. 2 tablespoons soy sauce. 2 tablespoons Worcestershire sauce. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon black pepper. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon salt.
Instructions: To make the marinade, combine the olive oil, soy sauce, Worcestershire sauce, minced garlic, thyme, black pepper, smoked paprika, onion powder, and salt in a small bowl. Pour the marinade over the venison roast and place it in a shallow dish or large resealable plastic bag. Make sure the roast has a good coating. Refrigerate for a minimum of four hours or overnight after sealing the bag or covering the dish. Set the temperature of your smoker to 225F 107C. After removing the venison roast from the marinade, give it approximately half an hour to come to room temperature. After the marinated roast is placed on the smoker grates, smoke it for about 2.5 to 3 hours, or until the internal temperature reaches 135F 57C for medium-rare, or to the doneness that you prefer. Before slicing, take the smoked venison roast out of the smoker, cover it with foil, and let it rest for fifteen minutes. Serve the roast deer with your preferred sides after slicing it against the grain.
Prep Time: 15 minutes
Cook Time: 180 minutes
Rictse 2019
