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smoked venison tenderloin

This Smoked Venison Tenderloin is marinated in a contemporary, citrus marinade earlier than spending time within the smoker. It’s tender, flavorful, smokey and juicy and completely simple to do. I make this in my Traeger Wooden Pellet Smoker, however you would do that in any smoker.

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INGREDIENTS

  • 1 lb. venison tenderloin or backstrap
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 5 garlic cloves
  • 1 tsp. salt
  • 1 tsp. floor black pepper, plus extra for serving

INSTRUCTIONS

  1. Put the venison tenderloin, entire, right into a zip-style bag or massive bowl.
  2. Add the olive oil, lemon juice, garlic, salt and pepper right into a blender or small meals processor. Course of till it’s all included and the garlic is damaged to small items.
  3. Pour the marinade over the venison and therapeutic massage it in. Refrigerate and marinate for at the least 4 hours, or as much as in a single day.
  4. Whenever you’re able to cook dinner, take away the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for half-hour earlier than cooking whilst you preheat the smoker.
  5. Set and preheat your smoker to about 225 F levels.
  6. Smoke the tenderloin for 1+1/2-2 hours, relying on the thickness of your meat. The interior temperature needs to be at 130 F for uncommon, and 140 F for medium uncommon. Don’t cook dinner it to medium, you need it good and juicy!
  7. Let it relaxation for 10 minutes earlier than slicing and topping with additional cracked black pepper.
  • Prep Time: 5 minutes + 4 hours- in a single day
  • Cook dinner Time: 2 hours
See also  Tennessee Peach Pudding
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