Are you ready to level up your game night with a menu that’s as wild as it is delicious? Look no further than these 20 mouth-watering smoked venison recipes! Whether you’re a seasoned hunter or just looking to spice up your gatherings, these bold and savory dishes are sure to impress. From tender backstraps to hearty stews, we’ve got a recipe for every palate.
In this article, we’ll be exploring the rich flavors of smoked venison, with recipes that range from classic comfort foods to innovative twists on old favorites. With ingredients like juniper berries, chipotle peppers, and applewood smoke, these dishes are sure to tantalize your taste buds and leave you wanting more.
So grab your apron, fire up the smoker, and get ready to dive into the world of smoked venison!
Smoked Venison Backstrap with Garlic Butter
Elevate your outdoor cooking experience with this mouthwatering Smoked Venison Backstrap recipe, infused with the rich flavors of garlic butter. Perfect for a special occasion or a rustic dinner.
Ingredients:
– 1 (6-8 oz) venison backstrap
– 2 tbsp garlic butter (see below for recipe)
– 1 cup wood chips (apple or hickory work well)
– 1 tsp salt
– 1/4 tsp black pepper
Garlic Butter Recipe:
– 1/2 stick unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F.
2. Season the venison backstrap with salt and pepper.
3. Smoke the venison for 2-3 hours or until it reaches an internal temperature of 130°F.
4. Meanwhile, prepare the garlic butter by mixing softened butter, minced garlic, salt, and pepper.
5. After smoking the venison, brush it with the garlic butter and let it rest for 10 minutes before slicing.
Cooking Time: 2-3 hours
Maple-Glazed Smoked Venison Ribs
Elevate your game with this sweet and savory take on traditional ribs, perfect for a unique twist on a hunting lodge dinner.
Ingredients:
– 4 pounds venison ribs
– 1/2 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, brown sugar, smoked paprika, salt, and black pepper.
3. Remove venison ribs from packaging and place in the smoker. Close lid and smoke for 4 hours.
4. After 4 hours, brush the glaze all over the ribs, making sure to coat evenly.
5. Return ribs to the smoker and cook for an additional 30 minutes, or until the glaze is caramelized and the meat is tender.
Cooking Time: 4 hours and 30 minutes
Juniper-Brined Smoked Venison Roast
This recipe combines the rich flavors of juniper berries with the tender texture of smoked venison, creating a delicious and savory roast perfect for special occasions.
Ingredients:
– 2 lbs venison roast
– 1 cup juniper berries, crushed
– 1 cup brown sugar
– 1 cup kosher salt
– 1 gallon water
– 1/4 cup apple cider vinegar
– 2 tbsp black peppercorns
– 2 tbsp coriander seeds
Instructions:
1. Preheat smoker to 225°F (110°C).
2. In a large bowl, combine crushed juniper berries, brown sugar, kosher salt, and water to make the brine.
3. Submerge venison roast in the brine, cover, and refrigerate for at least 24 hours or up to 48 hours.
4. Remove the roast from the brine, pat dry with paper towels, and season with apple cider vinegar, black peppercorns, and coriander seeds.
5. Place the roast in the smoker and cook for 6-8 hours, or until it reaches an internal temperature of 140°F (60°C).
6. Let the roast rest for 15 minutes before slicing and serving.
Cooking Time: 6-8 hours
Smoked Venison Chili with Black Beans
A hearty and flavorful chili that combines the rich taste of smoked venison with the earthy sweetness of black beans.
Ingredients:
– 1 lb smoked venison, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color), chopped
– 2 cups cooked black beans
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, cook the venison, onion, garlic, and bell peppers over medium-high heat until browned, about 5 minutes.
2. Add the black beans, diced tomatoes, red kidney beans, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Add the water and bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Applewood-Smoked Venison Sausage
This recipe combines the rich flavor of venison with the sweet and smoky notes of applewood-smoked sausage, perfect for a hearty and satisfying meal.
Ingredients:
– 1 lb venison sausage
– 1/4 cup applewood chips
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and pepper.
3. Remove the venison sausage from its casing and sprinkle the dry rub evenly over the meat.
4. Place the sausage in the smoker, close the lid, and smoke for 2 hours.
5. After 2 hours, add the applewood chips to the smoker and continue smoking for an additional 30 minutes.
6. Remove the sausage from the smoker and let it rest for 10-15 minutes before slicing and serving.
Cooking Time: 2 hours 30 minutes
Smoked Venison Steak with Red Wine Reduction
A rich and savory dish perfect for special occasions or a cozy night in. This recipe combines the bold flavor of smoked venison with a deep red wine reduction, creating a truly unforgettable dining experience.
Ingredients:
– 1 lb venison steak
– 1 cup wood chips (apple or cherry)
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tbsp butter
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Season venison steak with salt, pepper, and brown sugar.
3. Smoke the venison for 4-5 hours, or until it reaches your desired level of doneness.
4. Meanwhile, reduce red wine in a saucepan over medium heat until thickened, stirring occasionally.
5. Add butter to the reduced wine and stir until melted.
6. Serve the smoked venison steak with the red wine reduction spooned over the top.
Cooking Time: 4-5 hours (smoking) + 30 minutes (reducing)
Smoked Venison Jerky with Chipotle Marinade
Smoked Venison Jerky with Chipotle Marinade Recipe
This bold and spicy jerky is a perfect way to preserve the rich flavor of venison, smoky notes from the chipotle peppers add depth to this snack.
Ingredients:
- 1 pound venison (deer or elk), sliced into thin strips
- 1/4 cup chipotle peppers in adobo sauce, chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup liquid smoke (optional)
- Wood chips for smoking (optional)
Instructions:
- In a large bowl, whisk together chipotle peppers, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Add the venison strips to the marinade and refrigerate for at least 4 hours or overnight.
- Preheat smoker to 160°F (71°C) using wood chips if desired. Alternatively, use liquid smoke in a dry rub mixture with salt and pepper. Apply evenly to the venison strips.
- Smoke the venison for 2-3 hours or until it reaches an internal temperature of 145°F (63°C). Let cool before slicing into smaller pieces. Store in an airtight container.
Cooking Time: 2-3 hours
Smoked Venison Burgers with Blue Cheese
Elevate your backyard BBQ game with these rich and savory smoked venison burgers, perfectly complemented by the pungent flavor of blue cheese. This unique twist on traditional burgers is sure to impress even the most discerning palates.
Ingredients:
– 1 pound ground venison
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8 ounces blue cheese crumbles
– Buns and toppings of your choice
Instructions:
1. Preheat smoker to 225°F.
2. In a bowl, combine ground venison, onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired size.
4. Place patties in smoker for 2-3 hours, or until internal temperature reaches 160°F.
5. Assemble burgers by topping each patty with blue cheese crumbles and serving on a bun with your favorite toppings.
Cooking Time: 2-3 hours
Smoked Venison Tacos with Pineapple Salsa
Elevate your taco game with this unique fusion of flavors, featuring tender smoked venison and a tangy pineapple salsa. Perfect for adventurous eaters and outdoor enthusiasts alike.
Ingredients:
– 1 lb smoked venison (such as whitetail or mule deer), sliced into thin strips
– 1/2 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Cilantro leaves (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Warm tortillas by wrapping them in foil and heating for 5 minutes.
3. Grill venison strips for 2-3 minutes per side, or until cooked through.
4. In a bowl, combine pineapple chunks, red onion, jalapeño pepper, lime juice, and cumin.
5. Assemble tacos by placing grilled venison on tortillas, topping with pineapple salsa, and adding cheese and cilantro if desired.
Cooking Time: 15-20 minutes
Smoked Venison Meatloaf with Bacon Wrap
A hearty and savory twist on the classic meatloaf, this recipe combines the rich flavor of smoked venison with crispy bacon and a hint of brown sugar. Perfect for game day gatherings or a cozy night in.
Ingredients:
– 1 lb ground smoked venison
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup brown sugar
– 1 tsp salt
– 1/2 tsp black pepper
– 6 slices of thick-cut bacon, cut into strips
– 1 tbsp Worcestershire sauce
Instructions:
1. Preheat your smoker to 225°F.
2. In a large bowl, combine venison, breadcrumbs, egg, brown sugar, salt, and pepper. Mix well with your hands until just combined.
3. Divide the mixture into two equal portions and shape each into a loaf.
4. Wrap each loaf with bacon strips, securing with toothpicks if needed.
5. Place loaves in the smoker for 2-3 hours, or until internal temperature reaches 160°F.
6. Brush with Worcestershire sauce during the last 30 minutes of cooking.
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours
Smoked Venison Shanks with Rosemary Gravy
Transform tender venison shanks into a rich and flavorful dish by infusing them with the deep, smoky flavor of a low-and-slow smoke. Paired with a savory rosemary gravy, this recipe is sure to become a new favorite.
Ingredients:
– 4-6 venison shanks
– 1 cup wood chips (your choice of hardwoods such as hickory or apple)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 sprigs fresh rosemary, chopped
– 1 cup red wine
– 1 cup beef broth
– Salt and pepper, to taste
Instructions:
1. Preheat your smoker to 225°F (110°C). Season the venison shanks with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the venison shanks until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
3. Place the wood chips in your smoker and close the lid. Smoke the venison shanks for 4-6 hours, or until tender.
4. In a small saucepan, combine chopped onion, rosemary, red wine, and beef broth. Simmer over low heat until reduced to desired consistency.
5. Serve the smoked venison shanks with rosemary gravy spooned over the top.
Cooking Time: 4-6 hours
Smoked Venison Kabobs with Vegetables
Transform your venison into a mouth-watering treat by infusing it with the rich flavor of smoke, paired with colorful vegetables. This recipe is perfect for outdoor enthusiasts and meat lovers alike.
Ingredients:
– 1 lb venison steaks or cubes
– 1/2 cup wood chips (apple or cherry work well)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 red bell pepper, cut into large pieces
– 1 yellow bell pepper, cut into large pieces
– 1 onion, cut into large wedges
– Salt and pepper to taste
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix olive oil, garlic, salt, and pepper.
3. Brush the venison with the marinade, then thread onto kabob skewers along with bell peppers and onion.
4. Place the kabobs in the smoker, closing the lid to maintain even heat.
5. Smoke for 2-3 hours or until the venison reaches your desired level of doneness.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 2-3 hours
Smoked Venison Shepherd’s Pie
Elevate your comfort food game with this rich and savory smoked venison shepherd’s pie, perfect for a cold winter’s night.
Ingredients:
– 1 lb smoked venison (ground or thinly sliced), cooked and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1/4 cup all-purpose flour
– 2 cups mashed potatoes
– 2 tbsp butter
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the onion, garlic, and mushrooms in a little butter until softened.
3. Add the smoked venison, beef broth, tomato paste, thyme, and flour. Stir well.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until the liquid has thickened slightly.
5. Transfer the filling to a 9×13 inch baking dish.
6. Spread the mashed potatoes evenly over the top of the filling.
7. Dot with butter and season with salt and pepper.
8. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Smoked Venison Stroganoff with Egg Noodles
This hearty dish combines the rich flavor of smoked venison with the creamy goodness of stroganoff, all served over a bed of egg noodles. Perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 pound smoked venison steaks, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 teaspoons Dijon mustard
– 1 teaspoon Worcestershire sauce
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add venison strips; cook until browned, about 3-4 minutes per side.
5. Stir in beef broth, tomato paste, mustard, and Worcestershire sauce. Bring to a simmer.
6. Serve over cooked egg noodles, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Smoked Venison Ragu over Polenta
A hearty, comforting dish that combines the rich flavors of smoked venison with creamy polenta. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 lb smoked venison, sliced into thin strips
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 cups polenta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the venison and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
2. Reduce heat to medium. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the red wine, beef broth, tomato paste, and thyme. Stir to combine. Bring to a simmer.
4. Return the venison to the skillet. Simmer for 10-15 minutes or until the sauce has thickened and the venison is tender.
5. Cook polenta according to package instructions. Serve the smoked venison ragu over the polenta, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Smoked Venison Sliders with Caramelized Onions
Elevate your slider game with this savory and sweet combination featuring smoked venison, caramelized onions, and a hint of tanginess.
Ingredients:
– 1 lb smoked venison (cooked to desired level)
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp brown sugar
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, or other toppings of choice
Instructions:
1. Preheat grill or griddle to medium-high heat.
2. In a large skillet, caramelize onions over low heat for 20-25 minutes, stirring occasionally, until dark golden brown and sweet.
3. Meanwhile, toast hamburger buns on the grill or in toaster.
4. Assemble sliders by placing smoked venison on each bun, followed by caramelized onions, lettuce, tomato, cheese, or other desired toppings.
5. Serve immediately and enjoy!
Cooking Time:
– Caramelizing onions: 20-25 minutes
– Assembling sliders: 5-7 minutes
Smoked Venison Goulash with Paprika
This rich and flavorful goulash is a perfect way to enjoy the tender venison, infused with the deep smokiness of smoked paprika. Serve it over crusty bread or with a side of egg noodles for a comforting meal.
Ingredients:
– 1 lb venison stew meat
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 tsp smoked paprika
– 1 tsp caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add venison and cook until browned, about 5 minutes. Remove from pot and set aside.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add beef broth, red wine (if using), smoked paprika, and caraway seeds. Stir to combine.
4. Return venison to the pot and season with salt and pepper. Simmer for 30-40 minutes or until venison is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Smoked Venison Philly Cheesesteak
This recipe takes the classic Philly cheesesteak to new heights by substituting tender smoked venison for traditional beef. The result is a rich, savory, and indulgent sandwich that’s sure to please even the most discerning palate.
Ingredients:
– 1 lb smoked venison, thinly sliced
– 4 hoagie rolls
– 2 tbsp butter
– 2 cups shredded cheddar cheese
– 1/2 cup caramelized onions
– 2 cloves garlic, minced
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter the hoagie rolls and toast until lightly browned.
3. Sear the venison slices for 30-45 seconds per side, or until cooked to desired level of doneness.
4. Assemble the sandwiches by placing the seared venison on the toasted rolls, followed by caramelized onions, garlic, Worcestershire sauce, and shredded cheese.
5. Place the sandwiches under the broiler for an additional 2-3 minutes, or until the cheese is melted and bubbly.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Smoked Venison Pot Pie with Flaky Crust
This hearty pot pie combines tender smoked venison with a rich and savory filling, all wrapped up in a flaky crust that’s sure to become a new family favorite.
Ingredients:
– 1 lb smoked venison, diced
– 2 cups mixed vegetables (such as carrots, peas, and onions)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups puff pastry, thawed
– 1 egg, beaten (for brushing crust)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine venison, mixed vegetables, chicken broth, heavy cream, flour, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Roll out puff pastry to a thickness of about 1/8 inch. Spoon the venison mixture into the center of the pastry, leaving a 1-inch border around the edges.
4. Brush the crust with beaten egg and fold the edges over the filling to form a tight seal. Crimp the edges to prevent filling from escaping during baking.
5. Place pot pie on a baking sheet and bake for 25-30 minutes, or until crust is golden brown.
Cooking Time: 25-30 minutes
Smoked Venison Hash with Fried Eggs
Smoked Venison Hash with Fried Eggs Recipe
Summary: This hearty recipe combines the rich flavors of smoked venison with crispy fried eggs and a crunchy hash brown topping.
Ingredients:
– 1 lb smoked venison, diced
– 2 large onions, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large eggs
– 1 large potato, peeled and grated
– Vegetable oil for frying
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the diced onions and cook until caramelized, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the smoked venison and frozen peas and carrots to the skillet. Cook until the venison is browned and the vegetables are tender, about 5-7 minutes.
4. While the hash is cooking, heat a non-stick skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks are still runny, about 3-4 minutes per side.
5. In a separate pan, add enough vegetable oil to shallow-fry the grated potato. Cook until crispy and golden brown, about 3-4 minutes per side.
6. To assemble, place a scoop of the smoked venison hash on a plate, top with a fried egg, and garnish with a sprinkle of crispy hash browns.
Cooking Time: About 20-25 minutes
Summary
Get ready to elevate your game nights with these mouth-watering smoked venison recipes! From savory dishes like Smoked Venison Backstrap with Garlic Butter and Juniper-Brined Smoked Venison Roast, to bold flavors like Maple-Glazed Smoked Venison Ribs and Applewood-Smoked Venison Sausage, there’s something for every taste. These 20 recipes showcase the versatility of smoked venison, from comfort foods like Smoked Venison Shepherd’s Pie to international-inspired dishes like Smoked Venison Stroganoff with Egg Noodles. With a range of flavors and textures, these recipes are sure to impress your friends and family.
