Smoked Venison Recipe

Cooking Directions

• STEP 1.In a bowl, mix together red wine, olive oil, garlic, rosemary, thyme, salt, and pepper.
• STEP 2.Add the venison to the marinade and let it marinate in the refrigerator for at least 4 hours or overnight.
• STEP 3.Preheat the smoker to 225��F (110��C) and add wood chips for smoking.
• STEP 4.Remove the venison from the marinade and pat it dry with paper towels.
• STEP 5.Place the venison on the smoker rack and smoke for about 2-3 hours, or until the internal temperature reaches 135��F (57��C) for medium-rare.
• STEP 6.Remove the smoked venison from the smoker and let it rest for 10 minutes before slicing. Enjoy!

Cooking Tips

• Choose a lean cut of venison, such as tenderloin or loin, for the best results.
• You can use different types of wood chips, such as hickory or applewood, to add different flavors to the smoked venison.
• Serve the smoked venison with roasted vegetables or a side of mashed potatoes.

Storage and Serving

• Leftover smoked venison can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the venison in a preheated oven at 325��F (165��C) for about 10 minutes.
• Serve the smoked venison as a main course or use it in sandwiches or salads.