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    You are in: Home / Recipes / Smoked Venison Roast Recipe
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    Smoked Venison Roast

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Hey Jude's Note:

    Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!

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    Units: US | Metric

    • 5 -7 lbs venison roast or 5 -7 lbs venison loin or 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy)
    • 2 cloves garlic, cut into slivers
    • 1/2 lb bacon, chopped fine
    • 1/2 cup olive oil
    • fresh ground pepper
    • 1 cup dry red wine

    Venison Gravy (optional)


    1. 1
      Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
    2. 2
      Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
    3. 3
      Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
    4. 4
      Test internal temperature, it should be at 130-135 degrees.
    5. 5
      Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
    6. 6
      Serve hot with gravy or refrigerate and serve cold.
    7. 7
      Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.

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    Ratings & Reviews:

    • on October 04, 2008


      I made this last season, and the whole family nearly ate themselves sick.. I will cooking this again very soon. P.S. I cut up the left overs, put them in a skillet with our favorite bbq sauce, and let it simmer until warm. Made KILLER bbq sandwiches!

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    • on November 20, 2007


      I just started smoking meats about a month ago. I was smoking a turkey breast and thought I'd throw in a deer roast as well. I tried this recipe and it turned out great. The meat had great flavor (I'm a big fan of garlic with venison). The bacon helped keep it moist. If you have the good fortune of having venison in your freezer, use this recipe. PS. I had the turkey on the top rack and it was also dripping on the venison

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoked Venison Roast

    Serving Size: 1 (312 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 628.6
    Calories from Fat 328
    Total Fat 36.5 g
    Saturated Fat 8.7 g
    Cholesterol 74.3 mg
    Sodium 356.8 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 65.5 g

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