Smoked Venison Tenderloin (Deer Tenderloin)

Thick Brush Stroke + Optional Gravy + Optional Gravy recipe

This smoked venison tenderloin will become a favorite recipe for cooking wild meat. Two venison tenderloins are tied together, soaked in a fresh marinade and smoked to a perfect medium.

The simple marinade helps to seal in moisture and create a flavorful crust.

Kate S.

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T here are many cuts of deer that will work with this smoked venison tenderloin recipe including backstrap, venison loin roast, venison sirloin, venison top roast, and even steaks. Different Cuts of Venison That Will Work With This Smoked Venison Recipe Squiggly Line recipe

Pro Tip #1

Closely monitor the internal temperature of your deer tenderloin to make sure that it doesn’t become overcooked. Cook it from 145°F (medium) to 165°F. Meat will rise 3-6 degrees F while resting. Squiggly Line recipe

Smoked Venison Tenderloin (Deer Tenderloin) 101

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Off-white Section Separator MARINADE: Combine all marinade ingredients including beef stock, garlic, soy sauce, apple cider vinegar, fresh chopped rosemary, cracked black pepper, and olive oil in a medium sized bowl. Rounded Banner With Dots 1 Recipe

Place the venison tenderloin a ziplock bag or other air tight container, pour on the marinade, and leave for at least 4 hours, or overnight in the refrigerator.

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Off-white Section Separator Rounded Banner With Dots 3 Preheat your pellet grill or other smoker to 275°F. Transfer the venison tenderloin into a grill safe pan (I use a cast iron skillet) and place a probe into the center of it. You can also place the venison tenderloin directly onto the grill grates over indirect heat if you prefer.

Smoke for 1-2 hours or until the internal temperature of the tenderloin has reached 145°F (medium rare) to 165°F (well done).

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REST + Optional Gravy: Transfer the smoked tenderloin to a covered dish, or wrap in aluminum foil or butcher paper and allow it to rest for 10 minutes before slicing.

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OPTIONAL GRAVY

Off-white Section Separator Rounded Banner With Dots Spoon 1/4 cup leftover marinade and 2 tablespoons of flour in the same skillet that you used to smoke the venison tenderloin. Whisk until a paste forms. 6 Recipe

OPTIONAL GRAVY

Off-white Section Separator Rounded Banner With Dots Slowly add 1.5 cups milk, water or broth. Continue to whisk vigorously until all of the lumps have disappeared. Add sliced mushrooms and season with salt and pepper. Cook over low heat until thickened to your liking and mushrooms are soft (10 minutes or so). 6 Recipe

SERVE

Off-white Section Separator Rounded Banner With Dots Season with freshly cracked pepper. Drizzle overtop of your roast! Enjoy 7 Recipe

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Smoked Venison Tenderloin (Deer Tenderloin)

This smoked venison tenderloin will become a favorite recipe for cooking wild meat. Two venison tenderloins are tied together, soaked in a fresh marinade and smoked to a perfect medium.

This smoked venison tenderloin will become a favorite recipe for cooking wild meat. Two venison tenderloins are tied together, soaked in a fresh marinade and smoked to a perfect medium.

The simple marinade helps to seal in moisture and create a flavorful crust.

The simple marinade helps to seal in moisture and create a flavorful crust.

Kate S.

Kate S.

Full time gardener, wife, mom of three, animal momma, recipe devloper, and smoker aficionado!

Full time gardener, wife, mom of three, animal momma, recipe devloper, and smoker aficionado!

Pro Tip #1

Smoked Venison Tenderloin (Deer Tenderloin) 101

Smoked Venison Tenderloin (Deer Tenderloin) 101

Place the venison tenderloin a ziplock bag or other air tight container, pour on the marinade, and leave for at least 4 hours, or overnight in the refrigerator.

Smoke for 1-2 hours or until the internal temperature of the tenderloin has reached 145°F (medium rare) to 165°F (well done).

REST + Optional Gravy: Transfer the smoked tenderloin to a covered dish, or wrap in aluminum foil or butcher paper and allow it to rest for 10 minutes before slicing.

OPTIONAL GRAVY

OPTIONAL GRAVY

SERVE

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