Venison is the culinary name for the meat from game animals such as deer, antelope, elk and moose. As venison is processed, it is ground or cut steaks or roasts to be cooked with a variety of methods, including on the grill or in the oven. But an often overlooked cooking method is the smoker, which slow-cooks the meat. To smoke venison round steaks, you must follow a specific cooking approach to ensure the meat is tender and flavorful.
Step 1
Trim the fat and remove any hair from the venison round steaks with a sharp knife.
Step 2
Combine the marinade ingredients -- the olive oil, red wine vinegar, Worcestershire sauce, soy sauce, salt and pepper -- in a large mixing bowl, mixing thoroughly with a wooden spoon.
Step 3
Place the venison round steaks in the marinade, and set it in the refrigerator for up to five days. The marinade helps to add flavor and tenderize the meat.
Step 4
Fill a 5-gallon bucket half full with wood chips, and pour 3 gallons of water over the wood chips.
Step 5
Remove the wood chips with a slotted spoon after 30 minutes, and place them in the smoker.
Step 6
Turn on the smoker to low heat so the venison steaks cook slowly.
Step 7
Place the venison steaks on the smoker racks. Smoke a 2- to 4-lb. venison round steak for two to three hours, turning occasionally. Adjust the cooking time based on the size and thickness of your steaks.
Step 8
Insert an instant-read meat thermometer into the thickest part of the steaks to make sure they are done. The internal temperature must be at least 160 degrees Fahrenheit
Tips and Warnings
- The overall quality and flavor of venison round steaks can be influenced by the age of the animal and its diet.
Things You'll Need
- Cutting board
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. low-sodium soy sauce
- 2 tsp. sea salt
- 2 tsp. black pepper
- Mixing bowl
- Wooden spoon
- Wood chips
- 5-gallon bucket
- Slotted spoon
- Tongs
- Timer
- Meat thermometer
