Smoked Venison Roast
This venison roast is brined for flavor and moisture, then slow smoked to perfection before getting a hot sear for a crispy, caramelized crust. A method designed to bring out the best in lean game meat, perfect for a memorable main course.
Equipment
- Smoker or Grill
- Heavy Skillet or Cast Iron Pan
- Tongs
Ingredients
Venison Roast
- 3 lb venison leg roast trimmed of sinew, or multiple smaller roasts
Brine
- 2 strips lemon peel use vegetable peeler
- 2 dried bay leaves
- 10 Tbsp kosher salt (½ cup plus 2 Tbsp)
- 2 qt water
- 1 small onion chopped
- 2 large cloves garlic crushed
- 1 tsp black peppercorns
- 1 rib celery chopped
- 1 carrot chopped
- fresh rosemary or thyme optional, or a pinch of dried
- 1/2 cup brown sugar optional, for serving cold
Instructions
- Bring the brine ingredients to a boil, then cool completely. Submerge the venison roast in the brine in a small pot or thick plastic bag. Refrigerate for at least 12 hours, preferably 24 hours, and up to 5 days.
- Remove the roast from the brine, pat dry, rub lightly with olive oil. Preheat your smoker or grill to 225°F for cold smoking. Smoke the venison until it reaches an internal temperature of 130-135°F.
- Heat a heavy cast iron skillet or grill until very hot. Sear the roast on all sides with a little oil until golden brown, about 1 minute per side.
- Remove the roast and rest it in a warm place covered loosely with foil for at least 15 minutes. Slice thinly against the grain to serve.
Notes
Add brown sugar and pink curing salt to the brine if you intend to serve the roast cold like ham. To serve hot, rest and optionally reheat slightly before carving.
Calories per serving : 280
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