Hot Smoked Haunch of Wild Roebuck

Mike Robinson's deliciously tender, lean and tasty home smoked roebuck is full of flavour
By Mike Robinson
Hot Smoked Haunch of Wild Roebuck
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes plus 1 hr standing
  • Effort: easy


  • 1 haunch venison steaks, (ask your butcher to separate the individual muscles and trim away the sinew)
  • 500 g caster sugar
  • 500 g table salt
  • 100 g pink salt
  • handful peppercorns, (optional)


1. Mix the caster sugar, table salt and pink salt together and coat the meat well with this mixture. Place in a large bowl, as the mixture will draw the meat juices out and you don't want to lose these. Marinate for 1 hour. Do not leave it any longer or it will become too dry and end up like biltong.

2. Rinse the meat in cold water. Put in the smoker for 1 hour at 60-70C for 1 hour.

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