Bourbon Brown Sugar Smoked Venison Sandwich

I don’t mind a shortcut or two in the kitchen. Life is busy, and anything that helps save a few minutes is welcome in my book.

Thin-sliced smoked venison topped with garlic aioli is one of our favorite venison sandwiches. All images by Michael Pendley.

The Brown Sugar Bourbon 30 Minute Marinade from McCormick Grill Mates is one of those store-bought ingredients I love to use. To kick up the bourbon flavor a bit more, I add a half-cup of Evan Williams Bourbon and a half-cup of Worcestershire sauce to the mix.

Using a store-bought marinade as a base is an easy and delicious way to make a venison dinner.

Start with a boneless venison roast. You will be slicing it thin, so just about any roast will work for this one. I used a sirloin tip, commonly called the football roast. Simply place the roast in a zip-lock bag and add the McCormick marinade along with the additional bourbon and Worcestershire sauce. Seal it up, and put it in the fridge. I know the packet says 30-minute marinade, but this is a sizable piece of meat, so I like to leave it in for four to eight hours. Start it in the morning before you head out and it will be perfect when you get home that evening.

Mix the marinade ingredients, and pour over a venison roast in a zip-top bag.

When you are ready to cook, pat the marinated roast dry, and season well with salt and pepper. Heat your Pitboss Grill to 325, and place the roast directly on the grill grate. I like to use the Pitboss Smoke Tube for extra smoke flavor.

A smoke tube with smoldering pellets adds additional smoke flavor to the roast.

Grill the roast for 45 to 60 minutes or until it hits your desired doneness. I shoot for 120 internal temperature on these. I like a rare to medium-rare roast for thin slicing on sandwiches. If you prefer your venison closer to medium, shoot for 130 to 135 internal.

When your venison is ready, remove it from the grill and let it rest, loosely tented with foil, for 10 to 15 minutes before slicing.

Slice the venison thin after resting.

Use a sharp knife to slice roast beef style thin slices from the roast, always cutting across the grain for tenderness. Pile the slices high on your bread of choice, and top with your favorite sandwich topping.

Pile high on your sandwich bread of choice.

Horseradish is excellent for this one, as is this garlic aioli from this recipe.