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Smoked Venison Steak, smoked venison steak with roasted vegetables and rosemary
Mildly smoky venison steak with rosemary garnish

Smoked Venison Steak

Author: Flavelo
Recipes Main Courses
Preparing game meat always demands respect for the ingredient. Venison is leaner and more characterful than beef, so smoking not only flavours it but cooks this noble meat gently. Our goal isn't to cook it through completely, but to preserve the natural flavour of the game complemented by a hint of smoky aroma. It evokes the atmosphere of a true hunter's feast, in a modern guise.
🕒 Prep Time 45 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Meat thermometer: Accuracy is critical with game; overcooking ruins it.
  • Smoker/Grill: With an indirect zone.

Instructions

1 ✓

Remove the meat from the fridge at least 30 minutes before cooking. Pat dry, coat with olive oil, then sprinkle with salt, pepper, paprika, garlic powder, and the BBQ rub.

Tip: If you put cold meat into warm smoke, the temperature difference can shock the fibres, leading to uneven cooking. Room temperature meat cooks more evenly.
2 ✓

Prepare the grill or smoker for indirect heat at 110-120°C. Place a few fruit wood chips on the embers.

Tip: Smoke is just a seasoning! Don't create thick, white smoke as it makes the meat bitter. The goal is thin, bluish smoke.
3 ✓

Place the meat and rosemary sprigs on the grate (you can even put the rosemary on the meat). Smoke until the internal temperature reaches 52-54°C (medium-rare). Depending on thickness, this takes about 45-60 minutes.

Tip: Cooking at low temperature (low & slow) is gentle on proteins, keeping the meat butter-soft.
4 ✓

Remove the meat, wrap loosely in foil, and rest for 10 minutes. (Optional: after resting, you can sear a crust on it in a hot frying pan for 1 minute per side).

Tip: During resting, the temperature will rise a few more degrees, and the juices will settle. If searing (reverse sear), always do it at the very end, quickly and hot.
5 ✓

Serve whole or sliced, garnished with the roasted rosemary.

Tip: The rosemary essential oils are released by the heat and permeate the meat.

Recipe FAQ

Why shouldn't I cook it well-done?
Venison contains very little fat. If cooked to 'well-done', all moisture evaporates, resulting in dry, shoe-leather tough meat.
What wood should I use?
Fruit woods (apple, cherry) or oak go wonderfully with game because they don't overpower the meat's own flavour.

Ingredients

  • 4 pcs Venison steaks (loin or haunch, 2-3 cm thick)
  • 2 tbsp Barbecue spice rub (salt-free if salting separately)
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 2 tbsp Olive oil
  • 2 sprigs Fresh rosemary
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper