Smoked Venison Roast Recipe
Smoked meats are a staple of today's kitchens all over the world, and one can argue that smoke and salted meet have been around as long as we have fire and salt in our hands. Before the modern kitchen appliances were invented and way before food processing was developed people used to preserve their food in many different ways. Smoking the meat is one of those techniques that have been passed through the generations. Today there is no need to do that in the stance of preparing food for the winter or conserving it for some other period of the year. Anybody can go and buy what he or she wants from the store.
That does not mean that there are no culinary enthusiasts out there who want to experiment with tastes. Especially when it comes to the smoky flavor. It seems to be one of the most favorite ones that are loved and cherished by tons of people all over the world. Knowing how to prepare your meat for the smoke and knowing how to cook it afterward are an art form in itself. Every serious gourmand should understand some basics so they will prepare their favorite meats with the attention they need.
Pork is often smoked because it has a high level of fat content and this makes the meat juicy and tender even when it is salted and smoked. The same cannot be said about venison. Every animal has a different physiology, and this is one of the reasons it is so important to know what to expect from what meat. That is why this time I want to talk about smoked venison roast and what to do to make it superb.
Now, this is a meat that is not for everyone’s taste buds. One thing that will significantly influence the taste of the venison you are buying is where the doe was brought up and raised. The wilder the animal was, the leaner its meat will be, and this is an unmistakable rule. The other fact about venison is that it is one of the leanest meats that you can find on the market. This is why so many people do not like to work with it because there is a thin line between making an excellent meal with venison and making something that is dry and tasteless or even worse foul tasting.
Preparing venison by itself is a culinary philosophy that needs a lot of attention and a combination of many different spices and ingredients so it will give you the most form its taste. That is philosophy, so to say, is made all the harder when you want to smoke the venison before cooking. This is what I want to prepare you for. Making venison part of your plate will be a tough thing indeed, but people are doing it every day, you will be able to do it as well.
Before we start with the description of the cooking process, we should talk about the meat. The best piece of the animal that you can use to make your roast is its hind legs. That is also the place where the doe has the most meat so you can get a nice juicy cut from there. Then you want to weight the meat; this is important because of the smoking. So, once you weight the meat, you will add one percent of salt and one percent of sugar of the meat slice total weight. Make sure you rub it in nice and then you put the entire slice in a barbecue smoker, or if you have a different type of smoker you can use that as well
The reason I use the barbecue smoker is that it will smoke and cook the meat at the same time. This is the best way to do this if you ask me. You can use a thermometer and check when the meat is the right temperature in the inside and then you are done. That was only half of the recipe, you will now have to make this chunk of salted and smoked meat into a delicious plate of dinner.
Different wood type for different aromas
Once you have smoked it, there is one more thing I like to do to make it have an extra kick to the flavor. I do not prepare the meat the same day, but instead, I leave it in the fridge for two days, so it gets extra smoky and delicious. That is not something you have to do it is just one extra step that will make your end product stand out.
One other thing I forgot to mention is the wood you will use for smoking. If you use a modern electric smoker, some of them do not use wood at all, or they have some method of making smoke and infusing it with aromas. However, using the conventional method if you have the time and space will give you more opportunities to experiment with different tastes. Every bark has a distinct aroma, and this is something you can use to your advantage.
This is how you smoke your meat, and the other part is in the way you will serve it. There are two main options you can choose to do. One is to use the meat as it is after it has been smoked. That is, you can slice it nice and thin and serve it as prosciutto. Eat it with bread and cheese.
The other thing I like to smoke the meat just bit and then make a stew out of it. That way you will have a rich tasting stew. Make the stew with a lot of fresh vegetables, dried fruits like plums and red wine. You can mix it all up together and leave it to simmer for two hours until the meat softens up. Then serve it with cooked potatoes. The smoke will combine nicely with the dried fruit, and the sweetness will balance out the dry taste of the venison. Enjoy!