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The Maple Bourbon Cured Venision is looking beautiful on the cutting board, sliced and pink inside.
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Maple Bourbon Cured Venison

Get your taste buds ready for the best Maui Nui Holiday Roast cured in maple syrup and bourbon, then smoked low and slow until tender and flavorful. It’s inspired by my buddy Max The Meat Guy.
Prep Time15 minutes
Cook Time2 hours
Cure1 day
Total Time1 day 2 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 people
Author: Derek Wolf

Ingredients

Venison:

  • 3 lb Maui Nui Holiday Roast
  • 2 tbsp Kosher Salt
  • 2 tbsp Cowboy Candy Rub or Your Favorite BBQ Rub

Cure:

  • 1 Gallon Maple Syrup
  • ½ cup Bourbon

Instructions

Cure:

  • Season your venison generously with kosher salt.
  • Add your venison to a food safe container. Cover in the maple syrup and bourbon, mix and cover the container. Place in the fridge for 24 hours to cure.
  • If the cure does not cover the venison completely, flip it every 4-6 hours.

Venison:

  • Pull the venison out and wipe off any excess cure.
  • Generously season with your favorite BBQ rub. Set to the side.
  • Preheat your smoker to 275F for indirect cooking.
  • Add your venison to cook for about 2 hours until 115F internal. Pull off once done to rest for 10 minutes. Sear off over a high heat fire if you want a great crust!
  • Pull off, slice and serve!

Nutrition

Calories: 2035kcal | Carbohydrates: 428g | Protein: 53g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 193mg | Sodium: 2499mg | Potassium: 2204mg | Fiber: 2g | Sugar: 378g | Vitamin A: 84IU | Vitamin C: 0.1mg | Calcium: 779mg | Iron: 10mg