Southwest Smoked Venison
Ingredients
2.5 kg (5 lb) venison roast
Rub:
0 ml (2 tbsp) paprika
15 ml (1 tbsp) chilli powder, ground cumin, ground coriander, sugar, and salt
10 ml (2 tsp) dry mustard powder, thyme, curry powder and cayenne pepper
Guacamole:
1 avocado, peeled and pitted
90 ml (1/3 c) sour cream
60 ml (1/4 c) chopped fresh coriander
15 ml (1 tbsp) lime juice
4 to 6 drops hot sauce
Salt and pepper to taste
Preparation
Combine rub ingredients and massage into venison roast.
Cover with plastic wrap and refrigerate 6 to 8 hours or overnight.
Remove from the refrigerator and let it stand for 30 minutes.
Smoking Method:
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place the venison roast in the Bradley Smoker and using Mesquite flavour bisquettes smoke/cook for approximately 4 to 6 hours.
To Serve:
Combine all guacamole ingredients in a blender or food processor and blend until smooth. Let venison stand for 5 minutes, slice and serve with the guacamole.
Mesquite
Wood
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.
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