Ingredients

  • 2.5 kg (5 lb) venison roast

Rub:

  • 30 ml (2 tbsp) paprika
  • 15 ml (1 tbsp) chilli powder
  • 15 ml (1 tbsp) ground cumin
  • 15 ml (1 tbsp) ground coriander
  • 15 ml (1 tbsp) sugar
  • 15 ml (1 tbsp) salt
  • 10 ml (2 tsp) dry mustard powder
  • 10 ml (2 tsp) thyme
  • 10 ml (2 tsp) curry powder
  • 10 ml (2 tsp) cayenne

Guacamole:

  • 1 avocado, peeled and pitted
  • 90 ml (1/3 c) sour cream
  • 60 ml (1/4 c) chopped fresh coriander
  • 15 ml (1 tbsp) lime juice
  • 4 to 6 drops hot sauce
  • salt and pepper to taste

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 105°C and 120°C (220°F and 250°F).
  2. Place the venison roast in the Bradley Smoker and using Mesquite flavour 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.