Smoked Venison Roast
Smoked venison roast is an excellent introduction to game meats and is equally enjoyable for those familiar with venison. Every slice is incredibly succulent, and the rich earthy flavor of the meat comes through beautifully. That rich earthiness is made better with crushed peppercorns and fresh herbs to finish! Use oak or hickory pellets if you’re a fan of smoking woods with a medium intensity, or go fruity for a more balanced profile.
Equipment
- Z Grills 700D4E Wood Pellet Grill
- Z Grills OAK Wood Pellets
- Sharp knife
- Tongs
Ingredients
- 1 (3-pound) venison roast
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon crushed black peppercorns, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- ¼ cup chopped fresh parsley
Instructions
- Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 250 degrees Fahrenheit.
- Pat the venison roast dry with paper towels and use a sharp knife to trim any excess fat off the roast. Also, remove any silver skin. It will not render.
- In a small bowl, combine the sugar, salt, pepper, garlic powder, onion powder, and dried herbs. This is the dry rub.
- Rub the roast with oil, then apply the rub all over.
- Transfer the venison roast to the pellet grill, close the lid, and smoke for 1 hour and 15 minutes or until the internal temperature is at least 130 degrees Fahrenheit.
- Increase the grill’s temperature to 425 degrees Fahrenheit. Close the grill and cook for 10-15 more minutes or until browned on the exterior and the internal temperature is at least 140 degrees Fahrenheit.
- Remove the roast from the grill, loosely tent it with foil, and rest for 10 minutes.
- Thinly slice the venison roast, garnish with crushed peppercorns and fresh parsley, then serve.
Notes
To remove the silver skin, slip the tip of a knife under one end of the silver skin. Then, grab the loosened end with your fingers and slide the knife away from you to remove it.
