Nothing says autumn quite like the aroma of hardwood smoke drifting through the backyard. As hunting season arrives, it's the perfect excuse to fire up the smoker and celebrate with one of the finest cuts of wild game, a beautifully prepared rack of venison.
I had been saving this rack for a special occasion. What better reason than opening hunting season? Whether you're celebrating a successful hunt or simply enjoying venison from last season, this recipe delivers incredible flavor while letting the natural taste of the meat shine.
Venison
1 rack of venison
2 tablespoons olive oil
2 tablespoons fresh rosemary, finely minced
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon coarse black pepper
Side Dish
Red potatoes, halved
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Olive oil
Kosher salt and black pepper, to taste
Preheat your smoker to 225°F.
While the smoker heats, lightly coat the rack of venison with olive oil. In a small bowl, combine the minced rosemary, garlic powder, kosher salt, and black pepper. Generously season the entire rack with the herb mixture, making sure every side is evenly coated.
Next, wrap the exposed rib bones with aluminum foil to prevent them from overcooking or burning during the smoking process.
Place the venison in the smoker and cook at 225°F for approximately 45 minutes, or until the internal temperature reaches 130–135°F for a perfect medium-rare to medium finish. Always use a quality meat thermometer for the most accurate results.
Once the venison reaches your desired temperature, remove it from the smoker and allow it to rest for 15 minutes. Resting helps the juices redistribute throughout the meat, creating a tender and flavorful final product.
Slice between each rib and serve immediately.
While the venison is smoking, prepare the potatoes.
Toss the halved red potatoes with a drizzle of olive oil, minced garlic, chopped rosemary, garlic powder, kosher salt, and black pepper. Spread the potatoes on a baking sheet in a single layer.
Roast in a 350°F oven for 35 to 40 minutes, turning once halfway through cooking, until golden brown on the outside and fork tender on the inside.
Venison is naturally lean and cooks quickly. Avoid overcooking it. An internal temperature between 130°F and 135°F produces a tender, juicy rack with outstanding flavor. Pair this meal with grilled asparagus or a fresh garden salad for the perfect opening day dinner.
Enjoy! and here's to another safe and successful hunting season!
