Americana Outdoors E-Magazine - October 2020

SOUTHWEST SMOKED VENISON

INGREDIENTS: • 5 lb venison roast

PREPARATION: 1. Combine rub ingredients and massage into venison roast. 2. Cover with plastic wrap and refrigerate 6 to 8 hours or overnight. 3. Remove from refrigerator and let stand for 30 minutes. SMOKING METHOD: 1. Preheat the Bradley Smoker to between 220°F and 250°F. 2. Place the venison roast in the Bradley Smoker and using Mesquite flavor bisquettes smoke/cook for approximately 4 to 6 hours. TO SERVE: Combine all guacamole ingredients in a blender or food processor and blend until smooth. Let venison stand 5 minutes, slice and serve with the guacamole.

RUB: • 2 tbsp paprika

• 1 tbsp chilli powder • 1 tbsp ground cumin • 1 tbsp ground coriander • 1 tbsp sugar • 1 tbsp salt • 2 tsp mustard powder • 2 tsp thyme • 2 tsp curry powder • 2 tsp cayenne powder GUACAMOLE: • 1 avocado, peeled and pitted • 1/3 c sour cream • 1/4 c chopped fresh coriander • 1 tbsp lime juice

• 4 to 6 drops hot sauce • Salt and pepper to taste