How To Smoke The Best Venison Backstrap – A Recipe
Venison is just afancy word for deer meat. Like beef, chicken and other meat, venison also comeswith different meat cuts. This fact shouldn’t come as a surprise, really.
- 2 pounds fresh orfrozen deer venison backstrap/lion
- 1 teaspoon koshersalt
- 1 teaspoon garlic powderor freshly minced garlic
- 1½ teaspoons smokedpaprika
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
Defrost the venisonbackstrap completely and trim down the unnecessary fat in it.
Pat the backstrapdry with a tissue, and season both sides with salt, garlic powder, smokedpaprika, onion powder and brown sugar. Let it stay overnight in the fridge.
Preheat thesmoker to 180° F, and add your favorite wood chips in the smoker.
Put theseasoned venison on the cooking grate. Close the lid and monitor the internaltemperature through meat thermometer. Make sure the thermometer is inserted inthe thickest region of the backstrap. Smoking should take roughly 3 hours.
Once theinternal temperature reaches 140° F, take the backstrap out of the smoker andwrap it in the foil for 15 minutes to retain the juiciness. You can also addcubes of butter before closing the foil.
Serve the smokedvenison backstrap as sandwich, taco or however you like.
Serving: 6gCalories: 13kcalCarbohydrates: 3gProtein: 0.1gFat: 0.01gPolyunsaturated Fat: 0.003gSodium: 1mgPotassium: 9mgFiber: 0.1gSugar: 3gVitamin C: 0.1mgCalcium: 4mgIron: 0.04mg