Ingredients:

Salt Soak

• Cold water (enough to fully submerge)
• Kosher salt – 1 tbsp per quart of water
• Optional: 2 bay leaves, 1 smashed garlic clove

Milk Soak

• Milk or buttermilk (enough to fully submerge)

Light Dry Cure

• 1½ tsp kosher salt
• 1 tsp cracked black pepper
• ½ tsp crushed juniper berries
• ½ tsp garlic powder
• ½ tsp dried thyme or rosemary

Butter Shield

• 3 tbsp unsalted butter
• 1 tsp maple syrup or honey
• ½ tsp Worcestershire sauce

Berry / Cherry Reduction

• ½ cup cherries or mixed berries
• ¼ cup water or low sodium stock
• 1–2 tsp maple syrup or honey
• 1 tsp apple cider vinegar or balsamic
• Pinch of salt
• Optional: tiny pinch thyme or rosemary

Instructions:

COOK SETTINGS

• Low Smoke Phase: 180–190°F, Super Smoke ON
• Hot Finish: 450–460°F
• Pull Temp: 125°F (absolute max 130°F)

FULL METHOD

1. Slow Thaw
   Move frozen venison to the fridge. Thaw slowly. Never microwave or warm-water thaw.
2. Salt Water Soak (8–12 hrs)
   Submerge in cold salted water. Refrigerate overnight. This pulls blood and iron flavor from the meat.
3. Rinse
   Rinse thoroughly under cold water.
4. Milk / Buttermilk Soak (4–24 hrs)
   Fully submerge and refrigerate. This neutralizes remaining wild flavor.
5. Dry + Pellicle
   Rinse, pat completely dry. Place uncovered on rack in fridge overnight to build a pellicle.
6. Trim
   Remove all silver skin and all visible fat. Venison fat does not render well and tastes strong when heated.
7. Light Dry Cure (Overnight)
   Apply a light seasoning layer. Place back on rack, uncovered, overnight in fridge.
8. Traeger Setup
   Preheat to 180–190°F. Super Smoke ON. Use mild cherry + oak pellets.
9. Low Smoke Phase
   Place venison on smoker. Smoke until internal reaches 110–115°F.
10. Butter Shield
    Remove from smoker. Brush lightly with butter mixture.
11. Critical Step – Pull Before Ramp
    Remove venison completely before increasing heat. Traegers spike during preheat.
12. Hot Finish
    Once grill stabilizes at 450–460°F, return venison. Pull at 125°F. Do not exceed 130°F.
13. Rest
    Rest 10 minutes, loosely tented. Do not wrap tightly.
14. Berry Reduction
    Simmer berries, liquid, sweetener, vinegar, and salt. Reduce until slightly thickened. Keep bright, not heavy.
15. Slice
    Slice thin against the grain. Lightly drizzle sauce.

Products Used In This Recipe

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