Archive for the ‘Smoking Venison’ Category

Whole Deer Smoked on Grill

roast suckling deer with stuffingFor several years, Rick has wanted to smoke an entire deer on a spit. The problem? We don’t have a fire pit with a spit. Is that enough to deter my hunter? Heck no.

Our neighbors have one of those portable backyard fire pits. It’s small, but Rick figured a very small deer would fit over it. So, this summer he got a Spring buck that dressed out at 26 pounds and put it in the freezer until he could figure out how to make a spit for the fire pit. For the record, a whole deer—even a small one—takes up a lot of room in the freezer.

Alas, Rick was foiled on the spit. He just couldn’t find a non-commercial grade rotisserie that would hold more than 12 pounds, and a commercial rotisserie was not in our 2010 budget. So, he opted for option 2: to build a grill over the fire pit and slow roast/smoke the venison. Enter Home Depot where 1 grate, 4 steel rods, and a few bolts later, we had a grill for the fire pit. Better yet, we had a glorious early fall weekend day approaching. The BBQ was on!

If you’ve ever seen the movie “My Big Fat Greek Wedding,” specifically the scene with the lamb grilling in the front yard, then you can visualize the roast. We too were in the front yard. But we invited the neighbors, so it was okay.

In the end, this adventure in grilling was worth every minute. It was one of the best roasts we have ever made. Absolutely amazing. So, if you’re feeling up to the challenge, this is what we did…

Smoking Venison

smoked venison roast

Smoking venison is a great way to seal in flavor and keep meat tender.


To say Rick is obsessed with smoking our venison is an understatement. He spends hours figuring out just the right way to use our gas grill to get the exact perfect smoked roast. Someday we’ll invest in a real smoker, but for now we use the grill. And we use it a lot because smoked meat is so delicious! The indirect heat keeps the venison from drying out while it slow cooks. And slow cooking is the key to flavorful venison roasts. And if you use hickory chips, even in a gas grill you’ll get that smoky flavor that warms your belly and makes you wish it was autumn.

Here’s how you use the gas grill to smoke venison: you need a gas grill with two or more individually controlled burners and you need a temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature inside the grill is. Ideally, your grill will be able to maintain a constant temperature of 225°. (Ours doesn’t so we have to watch the meat carefully.)

Turn on the left or back burner and heat the grill to 225°. Place hickory chips or other smoking wood in a bread pan and cover with water. Place the pan over the heated burner.

The key to smoking is indirect heat, so once the grill starts smoking, put the meat on the burner that is off. Smoke until meat is cooked through. Sausages take about 1 hour, a 2-lb roast takes about 3 hours. Use your meat thermometer to monitor the internal temperature.

We smoked a roast for Easter lunch, and it was heavenly! Rick made a sandwich and I made a salad.

smoked venison sandwich

Recipe: Rick’s Smoked Venison Sandwich

Ingredients

  • 2 sliced pumpernickel bread
  • 1 tsp brown mustard
  • 1 leaf lettuce
  • 1 slice tomato
  • 3 oz smoked venison roast

Instructions

  1. Layer mustard, lettuce, tomato, and venison on bread.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Smoked venison salad

Recipe: Susan’s Smoked Venison Salad

Ingredients

  • 2 cups read leaf lettuce 1 small tomato 4 slices cucumber 3 oz smoked venison, chopped ranch dressing

Instructions

  1. Spread lettuce on plate. Top with tomatoes, cucumber, and meat. Cover with ranch dressing.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Microformatting by hRecipe.

Andouille Venison Sausage

I remember eating Andouille sausage as a child living in Louisiana. Jambalya with Andouille sausage is one of my favorites. I wondered if it would be good with venison. I love making homemade venison sausage, and I wanted to make smoked venison sausage, so this seemed like a good thing to try. It tasted fantastic, although it shriveled up a little more than I think it would have since deer meat is so lean. I think if I made it in a smoker, that would not have happened. Instead, I used my gas grill to smoke the venison. However, it was worth the effort!

Andouille Venison Sausage

Recipe: Andouille Venison Sausage

Ingredients

  • ½ lb ground venison
  • ½ lb ground pork
  • 1/2 Tbs coarse salt
  • 1/3 tsp cayenne
  • ½ tsp rubbed sage
  • ½ tsp ground cloves
  • ½ tsp ground mace
  • ½ tsp ground allspice
  • ½ tsp ground black pepper
  • ½ tsp ground bayleaf
  • 1 pinch thyme
  • ½ clove garlic, crushed
  • Large sausage casings

Instructions

  1. Grind the venison and pork coarsely, using a 3/8″ plate.
  2. Mix in the spices, using your hands to mix thoroughly.
  3. Use the sausage stuffing attachment on your meat grinder to stuff into casings. You want the sausage to be about 1 1/4 inch thick.
  4. Place the sausage in a smoker with hickory chips, or use your gas grill. Smoke slowly until the sausages reach 175°, which should be about 2 hours.
  5. Eat immediately or freeze.
  6. Don’t smoke them too fast, or they’ll shrink and get wrinkled (they’ll do this a little anyway since the meat is lean).

Cooking time (duration): 15

Meal type: dinner

Microformatting by hRecipe.

I did use this sausage for Jambalaya on Fat Tuesday. Yum!

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