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Enjoy this curated list of recipes created In-House at the Country Smoke House! The Largest Deer Processor in the State of Mihigan and an Award Winning Gourmet & Specialty Meats Store!


Woods-N-Water Outdoor Weekend Recipe:

Country Smoke House Venison & BBQ Apple Bourbon


  • Dry rubbed venison back strap with Steve’s BBQ rub, cut into 6 medallions 1/2 inch thick.
  • 1 cup diced small sweet potatoes
  • 1 apple diced small
  • 1 quartered red onion sliced thin
  • 1 teaspoon dried Thyme
  • 4 ounces Apple Bourbon
  • 4 ounces Country Smoke House Ole Smoky BBQ Sauce
  • 3 ounces smoked diced venison or bacon, cooked and chopped
  • 2 ounces vegetable oil
  • Salt & Pepper to taste


  1. Add oil to a ten-inch sauté pan, heat the pan and oil.
  2. Once the oil is hot, add sweet potatoes, cook till tender, then add onions, thyme and apples.
  3. Let cook for a minute or two, then add venison and bacon. Cook until desired temperature for the steaks.
  4. Pour off excess oil, add apple bourbon, let simmer for a minute, then add BBQ sauce.
  5. Toss and season with salt and pepper