Smoky Rosemary-Infused Venison Loin: A Gourmet Delight
Nutritional value per serving
Calories320kcal
Carbs2gram
Fat10gram
Protein40gram
Ingredients
- Venison loin, trimmed of silver skin and excess fat1 kg
- Fresh rosemary sprigs, finely chopped (choose vibrant green sprigs without brown spots)2 tbsp
- Garlic cloves, minced (fresh is best for flavor)3 cloves
- Olive oil (extra virgin preferred for best flavor)2 tbsp
- Sea salt (fine grain)1.5 tsp
- Freshly ground black pepper (choose whole peppercorns to grind fresh if possible)1 tsp
- Wood chips for smoking (preferably apple or cherry wood)1 cup
This recipe guides you through smoking a venison loin infused with the fragrant aroma of rosemary to create a tender, juicy, and flavorful dish perfect for special dinners or weekend gatherings. With clear safety instructions and easy-to-follow steps, even home cooks with basic kitchen tools can achieve impressive results. The total estimated cost of ingredients is approximately $25 / €22 / £19 / ₹1850, feeding 4 servings. Each serving contains about 320 kcal, suitable for low-carb or paleo diet enthusiasts. The complexity is medium, factoring in the smoking process, with about 4 hours total time including preparation and cooking.
Preparation instructions
Prepare the Venison Loin
1Pat the venison loin dry with paper towels to remove excess moisture; this helps the rub adhere better. Finely chop fresh rosemary and mince garlic. In a small bowl, mix olive oil, rosemary, garlic, salt, and pepper to create the rub. Gently rub this mixture evenly over the entire surface of the venison loin, ensuring all sides are coated. Let it rest at room temperature for 30 minutes to allow flavors to penetrate.
Prepare Your Smoker or Grill for Indirect Smoking
2Preheat your smoker or set up your grill for indirect heat at a stable temperature of 110-120°C (225-250°F). Soak wood chips in water for 30 minutes, then place them on the coals or in the smoker box to generate smoke. Using the right temperature and wood chips provides a gentle smoke that infuses flavor without overcooking.
Smoke the Venison Loin
3Place the venison loin on the smoker grate away from direct heat. Insert a reliable meat thermometer probe into the thickest part of the loin. Smoke until the internal temperature reaches 58°C (135°F) for medium-rare, which takes about 2 to 2.5 hours, depending on your smoker and meat size. Smoking at this temperature preserves juiciness while ensuring safety.
Rest and Serve
4Remove the venison loin from the smoker and tent loosely with aluminum foil. Let it rest for 15-20 minutes; this allows the juices to redistribute for a tender slice. Always aim for at least 58°C (135°F) internal temp; venison is safe to eat at this temperature, but avoid consuming it raw or undercooked. Slice against the grain, and serve immediately.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw venison and other foods.
2Use a digital meat thermometer for precise temperature reading — this is the safest way to know your meat is done.
3If you don’t have a smoker, use a covered grill with a smoker box or foil pouch with wood chips to create smoke.
4For a different herbal note, try adding thyme or sage along with rosemary.
5Wrap leftover smoked venison tightly and refrigerate within two hours after cooking; consume within 3 days.
Equipment Needed
- Smoker or grill with indirect heat capability
- Meat thermometer (digital probe preferred)
- Small mixing bowl
- Sharp knife
- Cutting board
- Tongs
- Aluminum foil
- Paper towels
Grocery Shopping List
- [ ] Venison loin (1 kg) - Approx. $20 - Choose a fresh loin from a reputable butcher, checking for firm texture and a deep red color.
- [ ] Fresh rosemary (1 small bunch) - Approx. $1.50 - Look for vibrant green, fragrant sprigs without brown or dry areas.
- [ ] Garlic (3 cloves) - Approx. $0.30 - Select firm, unblemished bulbs.
- [ ] Olive oil (small bottle or use from pantry) - Approx. $0.50 (for the quantity used) - Extra virgin offers best flavor.
- [ ] Sea salt (small container or from pantry) - Approx. $0.20
- [ ] Black pepper (whole or ground) - Approx. $0.50
- [ ] Wood chips for smoking (apple or cherry) - Approx. $2 - Available at BBQ supply stores or online.
Total Estimated Cost: $25
FAQ
What internal temperature should venison loin be cooked to?
Venison loin is best smoked to an internal temperature of 58°C (135°F) for medium-rare. This temperature ensures the meat is safe to eat and remains tender and juicy.
Can I use other types of wood chips for smoking?
Yes, you can use other mild wood chips like apple, cherry, or hickory. Avoid strong wood like mesquite which can overpower the delicate flavor of venison.
How do I prevent the venison from drying out during smoking?
Maintain a low and steady temperature, and use a meat thermometer to avoid overcooking. Letting the meat rest after smoking also helps retain juices.
Is it safe to eat venison that is rare?
Venison can be safely eaten rare if it has reached a minimum internal temperature of 58°C (135°F). Use a meat thermometer to confirm safety and consult local guidelines if unsure.
Can I marinate the venison loin before smoking?
Yes, you can marinate the venison in a mix of olive oil, herbs, and spices for a few hours or overnight to add flavor, but ensure any marinade is refrigerated to maintain safety.