Smoked Venison Steaks with Rosemary

Ingredients

• 4 pieces venison steaks
• 2 tablespoons fresh rosemary
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup smoking wood chips
• 1 whole lemon
• 1 tablespoon fresh parsley

Instructions

1. 1

   Prepare the marinade: In a small bowl, mix together the olive oil, minced garlic, chopped fresh rosemary, black pepper, and salt.

2. 2

   Rub the marinade evenly over the venison steaks. Cover and refrigerate for at least 2 hours, or overnight for better flavor.

3. 3

   Soak the smoking wood chips in water for at least 30 minutes before starting the smoker.

4. 4

   Preheat your smoker to 225°F (107°C).

5. 5

   Once the smoker is preheated, drain the wood chips and add them to the smoker box or directly onto the coals.

6. 6

   Remove the venison steaks from the marinade and let them come to room temperature for about 15 minutes.

7. 7

   Place the venison steaks in the smoker and smoke for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

8. 8

   Remove the steaks from the smoker and let them rest for 10 minutes before slicing.

9. 9

   While the steaks are resting, slice the lemon into wedges and chop the fresh parsley.

10. 10

    Serve the smoked venison steaks garnished with lemon wedges and chopped parsley.