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    Home » Recipes » Venison

    Smoked Venison

    Published: Dec 2, 2019 by Fox Valley Foodie · This post may contain affiliate links

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    Smoked venison recipe, with a citrus marinade. #venison #deer #smoker

    This smoked venison loin is flavored with a citrus marinade and smoked to perfection. This may be one of the easiest ways to prepare venison.

    This brings to mind the phrase, "Smoke 'em if you got 'em boys!" If you were blessed to harvest a deer this hunting season, I implore you to smoke them if you got them. Not only is it dead simple, but it may also be the most flavorful way to enjoy your bounty.

    Smoked Venison

    Smoked Venison

    When smoking venison, particularly a tender venison loin, I recommend using a meat thermometer that you can read outside the smoker (affiliate links). It is kind of obvious to say, but you will get better results if you take out the venison when it reaches your ideal temperature. Without a thermometer, you run a high risk of overcooking the loin.

    You can use the smoking wood of your choice for this recipe, but to allow the flavor of the venison and marinade to shine through I recommend avoiding strongly flavored wood like hickory or mesquite. Apple or cherry wood are good options if you are looking for a suggestion.

    How to Smoke Venison

    How Long to Smoke Venison

    Generally, smoke venison for two hours at 225 degrees. However, the exact length of time will vary depending on how thick the venison loin is and your desired level of doneness.

    If you like your venison to still be red, such as in my photos, aim for a cooking temp of 135. For medium, pull the venison at 145 degrees. If you are like my wife and don't want to see a hint of red, let it cook beyond 160 degrees.

    How Long to Smoke Venison

    Best Cuts of Venison to Smoke

    The loin, also known as the backstrap is the best cut of tenderloin to smoke. It is exceptionally tender, cooks quickly, and takes on flavor well. Plus, it's larger size makes it easier to handle in a smoker than smaller cuts. However, any of your favorite venison steaks can be substituted, particularly larger roasts from the deer's hindquarter.

    If you are feeling creative, cut venison steaks from the shoulder or hindquarter and smoke them to substitute in my venison chili recipe. After they are done smoking, just cut them into bite-sized pieces and let them simmer with the chili.

    Marinated Venison

    My smoked venison recipe includes a citrus marinade that provides a wonderfully bright contrast to the deep smoky flavor. However, you can substitute your favorite steak marinade or even my whiskey steak marinade recipe. Alternatively, you don't have to marinate it at all if you don't want to, just season the loin with Montreal steak seasoning, or paint it with a simple bourbon glaze and toss it in the smoker.

    Smoked venison recipe

    What is Venison Loin?

    Venison loin is more popularly known to hunters as "backstraps". They are called backstraps because these long cuts of meat run along the spine of the deer. Venison backstraps are not tenderloins. The tenderloin is a considerably smaller muscle located under the spine, most easily accessed from inside the chest cavity. The loin and tenderloin are often confused or used interchangeably, but they are two separate cuts of meat that cook at considerably different rates.

    Check out my roasted venison loin recipe for additional ways to prepare backstraps or my marinated venison tenderloin recipe for a flavorful way to enjoy this succulent cut.

    Smoked venison recipe

    Smoked Venison

    This smoked venison loin is flavored with a citrus marinade and smoked to perfection. This may be one of the easiest ways to prepare venison.
    5 from 8 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 5 minutes
    Servings: 4
    Calories: 179kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 whole venison loin
    • salt
    • Wood for smoking (apple, cherry, or other mild wood)

    Marinade

    • ⅓ cup olive oil
    • ⅓ cup orange juice
    • 2 tablespoons soy sauce
    • 2 fresh rosemary sprigs
    • 4 cloves garlic
    • ½ teaspoon black pepper

    Instructions

    • Mix together all marinade ingredients in a bowl then add to a gallon zip lock bag with the whole venison loin. Let marinate for 2 hours - overnight.
    • Preheat smoker to 225 degrees.
    • Remove venison loin from the marinade and sprinkle with salt.
    • Add woodchips to your smoker, and open vents to prevent a buildup of creosote on the meat.
    • Place venison in the smoker and let smoke for 1 ½ - 3 hours, depending on thickness and desired level of doneness. (most loins will smoke in 2 hours)
    • Aim for 130 degrees for red meat, 145 for medium, and cook to 160 to eliminate pink meat.
    • After removing from the smoker, let venison rest for 10 minutes prior to slices so juices redistribute.

    Notes

    If desired, you can skip the marinade and use your favorite steak seasoning rub instead.
     
    If you are looking for more ways to enjoy venison, check out all my venison recipes here!

    Nutritional Information

    Calories: 179kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 504mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 11mg | Calcium: 5mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. James

      September 11, 2022 at 9:03 am

      Do you put anything in the smoker pan? Water?

      Reply
      • Fox Valley Foodie

        September 12, 2022 at 9:08 am

        Yes, if your smoker has a water pan I would use it.

        Reply
    2. Dave

      July 17, 2021 at 12:52 pm

      5 stars
      Do you use wet wood or dry wood what's the difference

      Reply
    3. Andrew Hawks

      March 04, 2021 at 2:16 pm

      Can I cold smoke the venison and then cook it of in the oven or BBQ?

      Reply
      • Fox Valley Foodie

        March 05, 2021 at 7:49 am

        Yes, but don't let it linger in those temps for hours or you risk dangerous bacteria forming. I would recommend familiarizing yourself with the food "Danger Zone" first and then go for it, within those guidelines.

        Reply
    4. Dyrek

      November 26, 2020 at 7:13 pm

      5 stars
      Excellent marinade for venison. Matched great with apple/oak wood mix.

      Reply
    5. Lou

      July 26, 2020 at 11:47 am

      So can I used the backstrap for this recipe

      Reply
      • Fox Valley Foodie

        July 27, 2020 at 8:48 am

        Backstrap is the loin, so that is perfect.

        Reply

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