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Smoked Venison

Grilling + Smoking
Grilling + Smoking
The Carnivore
The Carnivore
October 1, 2022
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Serves 4

1 Venison Hindquarter (top round)

Saskatchewan Rub (Traeger)

1 stick Butter


3 Garlic Cloves

3 Thai Chiles

1 bunch Cilantro 

1 bunch Parsley

¼ cup White Balsamic Vinegar

¾ cup EVOO

Salt to Taste


1 Garlic Head

4 Rosemary

4 Eggs

Step 1: Start by deboning the deer hindquarter. Remove the top round and we are ready to rock. Use your favorite seasoning rub and completely cover your piece of meat. I used Saskatchewan Rub by Traeger. Pre heat your smoker to 180 degrees. Smoke the venison until reaching an internal temp of 115 degrees. 

Step 2: While the meat is smoking, we can start making our Chimichurri. In a food processor, add all the ingredients for the chimichurri except the oil. Secure the lid and start the machine. Allow the processor to run 10-15 seconds. Stop the processor, remove the lid, and scrape down the sides of the bowl. Secure the lid again and start the processor, chopping the ingredients for an additional 10 seconds. After the 10 seconds, pour the oil into the built-in emulsion hole. Allow the oil to incorporate and process for an additional 15 seconds. Add salt to taste and set aside

Step 3: Once the venison has reached an internal temp of 115 degrees, remove from the smoker. Heat a cast iron skillet (preferably) or a pan to a high heat. Add just enough oil to cover the skillet. Sear each side for 10 sec. Then add butter, garlic, and rosemary. Continue searing each side for 10secs while at the same time basting the meat with the melted butter. Keep searing, flipping, and basting until reaching your desired internal temp. 135 degrees is the sweet spot. Remove and place the venison on a cutting board and let rest for at least 10min. Slice, plate, and garnish with a sunny side up egg. 

If you're like us, we're visual learners, Click here to watch the video!

About the Influencer

My name is Oscar Perez, and I am an accomplished foodie influencer. I enjoy using my cooking skills to contribute to the exciting world of social media. I also enjoy the pleasures of hunting and being out in nature doing what our ancestors have done for hundreds of years. I grew up in the small town of Firebaugh where I use to ditch school to go swimming and fishing in the river that crossed through Firebaugh. After killing my prey, the best possible way to show respect towards the animal is by making a delish meal my loved ones can enjoy. Bringing together my love for the outdoors and cooking skills, I’m hoping to help many people enjoy their kill the best possible way and together creating art on our plates.  



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