Whisky Barrel Smoked Venison

Whisky Barrel Smoked Venison is a traditional Scottish dish that brings together the rich flavors of whisky and the smokiness of venison. This recipe is perfect for a special occasion or a festive gathering.

Whisky Barrel Smoked Venison

Ingredients

  • 2 lbs venison loin
  • 1 cup whisky
  • 1/4 cup brown sugar
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1/4 cup olive oil

Instructions

  1. Combine the whisky, brown sugar, salt, black pepper, garlic powder, onion powder, and paprika in a bowl to make the marinade.
  2. Place the venison loin in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
  3. Preheat the smoker to 225°F (110°C) and add whisky barrel wood chips for smoking.
  4. Remove the venison from the marinade and pat dry with paper towels. Rub the olive oil all over the venison.
  5. Place the venison in the smoker and smoke for 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  6. Remove the venison from the smoker and let it rest for 10 minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Smoker

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
15g
Carbohydrates
10g

Supplies

Resealable plastic bag Smoker Wood chips

Tools

Meat thermometer Basting brush

Serving suggestions

Serve the Whisky Barrel Smoked Venison with mashed potatoes and roasted vegetables for a complete Scottish meal.

Tips & tricks

For a stronger whisky flavor, you can baste the venison with additional whisky during the smoking process.

Cost

$40