Tried something different with venison this weekend.
Everyone says deer tastes “too gamey,” so instead of masking it with heavy seasoning, I focused on prep. Multiple soaks,light rub, and smoked it low with clean smoke before finishing hot.
The flavor came out clean, rich, and way less “wild” than people expect. Texture was surprisingly tender too.
How do you handle venison when you smoke it ? Thanks
by Intelligent-Let-2527
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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The only people that says deer tastes gamey are people who were fed it from someone who doesnt know how to cook it. I never cook it over 130 degrees.
If that’s milk in the second image that’s how a lot of people (myself included) prep liver to reduce the taste