Southwest Smoked Venison Recipe

Southwest Smoked Venison


2.5 kg (5 lb) venison roast


0 ml (2 tbsp) paprika

15 ml (1 tbsp) chilli powder, ground cumin, ground coriander, sugar, and salt

10 ml (2 tsp) dry mustard powder, thyme, curry powder and cayenne pepper


1 avocado, peeled and pitted

90 ml (1/3 c) sour cream

60 ml (1/4 c) chopped fresh coriander

15 ml (1 tbsp) lime juice

4 to 6 drops hot sauce

Salt and pepper to taste


Combine rub ingredients and massage into venison roast.

Cover with plastic wrap and refrigerate 6 to 8 hours or overnight.

Remove from the refrigerator and let it stand for 30 minutes.

Smoking Method:

Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).

Place the venison roast in the Bradley Smoker and using Mesquite flavour bisquettes smoke/cook for approximately 4 to 6 hours.

To Serve:

Combine all guacamole ingredients in a blender or food processor and blend until smooth. Let venison stand for 5 minutes, slice and serve with the guacamole.