Another delicious wild game recipe from our own Sporting Chef, Scott Leysath.

Add new life to old coffee grounds with this earthy rub for smoked venison roasts. The rub is also great on any other dark-fleshed game, beef, and pork.

Done right, a smoked venison roast is moist and tender, like a beautiful medium-rare beef roast. The biggest difference between a steer and a deer is the fat content. To make up for the lack of fat, I’ve added a little bacon. Nothin’ wrong with a little bacon.

If your smoker has a water pan, use it. If not, place a foil pan of water on one of the lower racks. Keeping the meat moist while smoking will expedite the cooking part and add moisture to the finished roast. 

3- to 5-pound venison roast, silver skin removed

6 to 8 strips uncooked bacon

Rub

1/4 cup ground coffee new or used

3 tablespoons brown sugar

2 teaspoons Italian seasoning

2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

Combine rub ingredients. Rub into roast. Wrap with plastic wrap, and let rest at room temperature for 30 minutes. Remove plastic, and allow to air dry for 30 minutes.

Arrange bacon over the top of the roast. Place in a 225-degree smoker for 3 hours. Remove bacon, and continue to smoke until the internal temperature is about 165 degrees. Let rest for 15 to 20 minutes before slicing thinly.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.