Succulent Smoked Venison Loin: Tender & Flavorful
Nutritional value per serving
Calories250kcal
Carbs1gram
Fat8gram
Protein35gram
Ingredients
- Venison loin1 kg
- Olive oil2 tbsp
- Smoked paprika1 tsp
- Garlic powder1 tsp
- Fresh rosemary, finely chopped1 tbsp
- Salt1.5 tsp
- Black pepper, freshly ground1 tsp
- Wood chips for smoking (apple or hickory recommended)50 g
- Optional: brown sugar1 tsp
This recipe teaches you how to smoke venison loin to achieve a tender, juicy, and flavorful result. Smoking venison loin enhances its natural rich taste with a subtle smoky aroma that's perfect for a special dinner or an impressive meal. The process is beginner-friendly and uses common supermarket ingredients and standard kitchen tools. Total cost of ingredients is approximately $15 / €14 / £12 / ₹1,200. The dish is around 250 kcal per serving, low carb, and moderate protein, ideal for paleo and keto diets. Difficulty level: medium. Total cooking time: about 2 hours and 45 minutes.
Preparation instructions
Prepare the Venison Loin
1Trim any silver skin or excess fat from the venison loin. Pat it dry with paper towels to ensure a good smoke and crust formation.
Marinate and Season
2In a bowl, mix olive oil, smoked paprika, garlic powder, fresh rosemary, salt, black pepper, and optional brown sugar. Rub this mixture all over the venison ensuring it is evenly coated. Let it rest at room temperature for 30 minutes to absorb flavors.
Prepare the Smoker
3Soak your wood chips in water for 30 minutes. Preheat your smoker or grill to a steady 107-120°C (225-250°F). Ensure the smoker is clean and the temperature is stable before placing the meat.
Smoke the Venison Loin
4Place the venison loin on the smoker rack. Insert a reliable meat thermometer probe into the thickest part of the meat, avoiding bone if present. Smoke the meat until the internal temperature reaches 57°C (135°F) for medium-rare, or 63°C (145°F) for medium doneness. This will take approximately 1.5 to 2 hours depending on thickness and smoker temperature.
Rest the Meat
5Remove the venison from the smoker and loosely tent with aluminum foil. Let it rest for 15-20 minutes. The internal temperature will rise slightly and juices will redistribute for a tender and moist result.
Slice and Serve
6Slice the venison loin against the grain into 1 cm thick slices. Serve immediately with your choice of sides.
Cooking Tips
1Always use a trusted meat thermometer to avoid undercooking or overcooking your venison, ensuring safety and juiciness.
2Avoid cross-contamination by washing hands, utensils, and surfaces after handling raw venison.
3Soaking wood chips prevents them from burning up too fast, giving a steady smoke flow for flavor.
4If you do not have a smoker, you can use a charcoal or gas grill setup for indirect smoking with a smoker box or foil pouch with wood chips.
5Venison is lean, so avoid overcooking as it gets dry quickly. Aim for medium-rare to medium for best tenderness.
Equipment Needed
- Smoker or grill with a lid
- Meat thermometer with probe
- Mixing bowl
- Kitchen tongs
- Aluminum foil
- Sharp knife
- Cutting board
Shopping List
- [ ] Venison loin (1 kg): Around $14. Choose a fresh or vacuum-sealed loin from a reputable butcher or supermarket for the best taste and safety.
- [ ] Olive oil (2 tbsp): Approx. $0.20. Use good quality extra virgin olive oil for flavor.
- [ ] Smoked paprika (1 tsp): Approx. $0.10. Choose a sweet smoked paprika for gentle smoky flavor.
- [ ] Garlic powder (1 tsp): Approx. $0.05. Make sure it's fresh for best taste.
- [ ] Fresh rosemary (1 tbsp): Approx. $0.30. Select vibrant green stems without wilting.
- [ ] Salt & black pepper: Pantry staples.
- [ ] Wood chips (50 g): Approx. $1.00. Apple or hickory wood chips work well for venison; choose unscented, natural chips.
- [ ] Optional brown sugar (1 tsp): Approx. $0.05. Adds subtle sweetness and helps crust formation.
Total estimated cost: $15.00
FAQ
What internal temperature should I cook venison loin to?
Cook venison loin to an internal temperature of 57°C (135°F) for medium-rare or 63°C (145°F) for medium. This ensures it is tender, juicy, and safe to eat.
Can I use a grill instead of a smoker?
Yes, you can use a grill with a smoker box or a foil pouch of wood chips placed near the heat for indirect smoking.
How do I know when my venison is fully cooked and safe?
Use a reliable meat thermometer. Venison is safe at 63°C (145°F), but many prefer it medium-rare at 57°C (135°F). Always let it rest, as temperature rises during resting.
How should I store leftover smoked venison?
Cool the venison to room temperature, then store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Is it necessary to marinate the venison?
Marinating adds flavor and helps tenderize the lean venison, but it is optional. Seasoning with herbs and spices also works well.