Smoked 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
Scale
- 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.
Find it online: https://jenndanella.com/smoked-venison-french-dip/