Ingredients:
- Venison back strap
- Your favorite golden ale (we like Beale’s Gold)
- Hi Mountain Seasonings Venison Rub
- 1/4 cup maple syrup
Directions:
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Trim the venison back strap, place it in a non-porous container and add enough beer until the meat is covered.
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Place the container into the refrigerator for 1 1/2 hours. Remove the venison from the container and dry with paper towels.
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Season the venison with a liberal amount of Hi Mountain Seasonings Venison Rub covering all sides of the meat.
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Place the venison in a preheated smoker or pellet grill set for 225 degrees and smoke the venison for 30 minutes.
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Glaze both sides of the venison with the maple syrup and continue smoking until the venison reaches an internal temperature of 130 degrees. Do not overcook.
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Remove the venison from the smoker and let it rest on a cutting board 30 minutes before slicing. Resting the meat allows the juices to work back into the meat.
Note: use a meat thermometer when cooking, especially wild game and remove the meat from the grill when it reaches the desired temperature to prevent overcooking.
A great left over idea
Thinly slice the venison and sauté with sliced onions. Cut a loaf of French bread lengthwise and cut into sandwich size lengths. Spread mayonnaise on both halves of the French bread, layer the venison slices and top with the sautéed onions!
