Coffee-Rubbed Venison Roast

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. (Try this Coffee Rubbed Goose Breast recipe)

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. 

Print Recipe

Coffee-Rubbed Venison Roast

Course: Main Course

Cuisine: American

Keyword: big game recipes, venison recipes

Ingredients

• 1 3 to 5 pound venison roast silver skin removed
• 6 to 8 strips uncooked bacon

The Rub

• ¼ cup ground coffee new or used
• 3 tbsp brown sugar
• 2 tsp Italian seasoning
• 2 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp paprika

Instructions

• 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 me rest for 15 to 20 minutes before slicing thinly.