If you are an avid deer hunter, you might want to consider smoking your venison. Venison is a lean cut of meat that has a succulent flavor. Farmers often domesticate deer and sell the meat; however, the deer are popular to hunt during hunting seasons. People use venison in a variety of recipes and dishes such as stews, burgers and jerky. Smoking venison is similar to smoking a variety of other red meats. The key is to cook the meat low and slow until it reaches a safe internal temperature.
Instructions
1. Add the salt, sage, sugar, cloves, soy sauce, black pepper and bay leaves to the container. Pour in the water. Stir until the salt and sugar dissolves.
2. Make eight to 10 small punctures on the venison with a knife. This will allow the marinade to saturate the venison roast.
3. Place the meat in the container. Cover the container with a lid or aluminum foil. Marinate the venison for three to four days in the refrigerator. Turn the each day to ensure that the marinade soaks into the meat.
4. Remove the venison roast from the marinade. Place the venison on an uncovered plate, and return it to the refrigerator for one hour.
5. Preheat the gas grill to 200 degrees. Light only half of the burners on the grill in order to cook the venison over indirect heat.
6. Place the chips in the smoker box. Sit the smoker box directly over the flames on the grill.
7. Add the venison to the cool side of the gas grill. Close the lid to the grill.
8. Smoke the venison for two to three hours. Continue to add soaked wood chips to the grill when the smoke begins to dissipate.
9. Continue to smoke the venison. Periodically check the internal temperature, and remove the venison roast once it reaches a temperature of 165 degrees.
10. Allow the venison to cool once you remove it from the grill. Slice the meat against the grain.
Tags: venison roast, internal temperature, soaked wood, soaked wood chips, venison cool, venison over
