Traeger Smoked Venison Roast Recipes

STANDING VENISON RIB ROAST RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
• Rub the olive oil over the roast, coating evenly. Then season with the Traeger rubs liberally.
• Place the roast directly on the grill grate bone-side down.
• Cook for 20 to 25 minutes, or until the internal temperature reaches 135℉ when an instant-read thermometer is inserted into the thickest part of the roast.
• Remove from the Traeger and wrap in foil. Place in an empty cooler, or other insulated container and let rest for 15 to 20 minutes before carving. Enjoy!

SMOKED VENISON ROAST

Steps:

• Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
• Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
• Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
• Test internal temperature, it should be at 130-135 degrees.
• Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
• Serve hot with gravy or refrigerate and serve cold.
• Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.

SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE

Steps:

• Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
• Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
• Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt.
• Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.