The BEST Venison French Dip
Warm, thinly sliced smoked venison piled high on a roll with onions and dipped into arguable the best part, the au jus. This recipe should already have you drooling by now.
French dip has been a year round favorite for me but I’ve always felt my recipe was not 100% perfect. Something was missing. The missing link for me, was the added smoky flavor the venison gets from the smoker. I’ve finally created a recipe my taste buds are satisfied with and I’m going to be making it again and again this year. The simple seasoning combination of salt, pepper and garlic and the Dijon mustard complement the smoky flavor of the venison so well. It’s so good, you might want double it so you have leftovers.
Let’s Get Right Into It
Making this recipe is actually pretty simple and can be prepped and on the smoker in as little as 15 minutes. The first thing we’ll need to do is prep the au jus. It’s a simple combination of thinly sliced onions, minced garlic, and a better than bullion beef based broth. As the venison cooks on a wire rack above the au jus, its juices are going to drip right into our aluminum pan and add so much flavor. Speaking of our smoked venison, to prep our venison roast for the smoker, all we need to do is lather it in Dijon mustard that will act as a binder for our simple spice combination of salt, pepper and garlic powder. Then it’s just a waiting game for our venison to be cooked to your desired temperature, either rare or medium rare for best results.
Substitutions
- Venison– the term “venison” technically refers to the meat from any game animal including deer, elk, caribou, etc. Use any type of venison you have on hand or swap for chuck or rump roast for something more commercially available.
- Dijon Mustard– swap with regular mayo or with your other favorite binder, like mayo. All will change the taste but still leave a delicious end result.
- Beef Bullion Base– Beef Stock will work if it’s all you have on hand.
If you Like this Recipe, You Need to Try:
PrintSmoked Venison French Dip
Warm, thinly sliced smoked venison piled high on a roll with onions and dipped into arguable the best part, the au jus. This recipe should already have you drooling by now.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Venison
- Method: Smoker
Ingredients
- 1–1.5 Venison Roast (Top Round, Bottom Round or Sirloin)
- Dijon Mustard (Binder)
- Salt, Black Pepper, Garlic Powder
- 2 small Yellow Onions, Sliced
- 1 tablespoon Minced Garlic
- 1 tablespoon Beef Bouillon Base mixed with 1 cup Water
- Provolone Cheese
- Hoagie Rolls
You will Also Need:
Instructions
- Preheat your smoker to 225 degrees F.
- Trim your venison roast of any silver skin. Then pat dry using paper towels.
- Drizzle mustard over top of the roast and rub into the meat using your hands until well coated. Season all over with salt, pepper, and garlic.
- To a lightly greased aluminum tray, add sliced onion, minced garlic, and bullion base mix.
- Place the aluminum tray into your smoker and place a wire rack over top. Place the venison roast onto the rack and close the lid. Smoke until the internal temperature of the venison reaches 130-140 degrees (depending on how you like your venison), approximately 1 hour.
- Remove the venison roast and let sit for 10-15 minutes prior to slicing. Using a sharp knife, slice as thin as possible. You can leave the aluminum tin in the grill to keep warm.
- Serve the sliced venison on a toasted hoagie roll with melted provolone cheese and dip into the delicious au jus from the aluminum tin.
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