Quick Answer
Venison cooked with smoky flavors can be achieved by incorporating elements of smoke into the cooking process, such as using liquid smoke, smoked paprika, or chipotle peppers, and combining them with traditional seasonings and techniques.
Using Liquid Smoke and Smoked Paprika
When cooking venison steaks, especially for a reverse sear to achieve medium-rare, incorporating liquid smoke and smoked paprika can add a deep, smoky flavor. To do this, mix a tablespoon of liquid smoke with two teaspoons of smoked paprika, and rub it onto the venison steaks before seasoning with salt and pepper. For a stronger smoke flavor, increase the liquid smoke to two tablespoons and reduce the smoked paprika to one teaspoon. Let the venison sit for 30 minutes to allow the seasonings to penetrate before cooking.
Reverse Sear and Cast Iron
To cook the venison steaks, use a reverse sear method where you first cook the venison in the oven at 200°F (90°C) for 20-25 minutes, or until it reaches an internal temperature of 120°F (49°C) for medium-rare. Then, sear the venison in a hot cast-iron skillet with a tablespoon of butter baste for 2-3 minutes per side, or until it reaches the desired level of doneness. This method ensures a crispy crust on the venison while keeping the interior juicy and rare.
Butter Baste and Chipotle Peppers
For an added smoky flavor, incorporate chipotle peppers into the butter baste. Mix a teaspoon of chipotle peppers in adobo sauce with two tablespoons of unsalted butter and brush it onto the venison during the final minute of searing. The chipotle peppers will infuse a smoky heat into the venison, complementing the liquid smoke and smoked paprika.
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