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.
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
- Combine the whisky, brown sugar, salt, black pepper, garlic powder, onion powder, and paprika in a bowl to make the marinade.
- 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.
- Preheat the smoker to 225°F (110°C) and add whisky barrel wood chips for smoking.
- Remove the venison from the marinade and pat dry with paper towels. Rub the olive oil all over the venison.
- Place the venison in the smoker and smoke for 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 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