Smoked Venison

Smoked Venison is a tender and flavorful dish that highlights the rich taste of venison, enhanced by a smoky barbecue rub. Perfect for low-carb enthusiasts, this dish offers a delightful combination of spices that elevate the natural flavors of the meat.

Ingredients

• Venison loin - 500 grams
• Olive oil - 2 tablespoons
• Smoked paprika - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Ground black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Apple cider vinegar - 2 tablespoons
• Wood chips (hickory or mesquite) - 1 cup

Steps

1. Prepare the venison by trimming any excess fat and silver skin from the loin.
2. In a bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create a marinade.
3. Rub the marinade all over the venison loin, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
4. Soak the wood chips in water for 30 minutes before smoking to prevent them from burning too quickly.
5. Preheat your smoker to 110°C (225°F).
6. Once the smoker is ready, drain the wood chips and place them in the smoker box or directly on the coals.
7. Remove the venison from the marinade and place it on the smoker rack.
8. Smoke the venison for about 2 hours, or until it reaches an internal temperature of 57°C (135°F) for medium-rare.
9. Once done, remove the venison from the smoker and let it rest for 10 minutes before slicing.
10. Serve the smoked venison slices with a drizzle of apple cider vinegar for added tanginess.

Nutrition

• Calories: 320
• Protein: 50 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 680 mg
• Cholesterol: 120 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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