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.
- 1 whole venison loin
- Wood for smoking (apple, cherry, or other mild wood)
- 1/3 cup olive oil
- 1/3 cup orange juice
- 2 tablespoons soy sauce
- 2 fresh rosemary sprigs
- 4 cloves garlic
- ½ teaspoon black pepper
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 1/2 - 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.
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!
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