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
- Put the venison tenderloin, entire, right into a zip-style bag or massive bowl.
- 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.
- 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.
- 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.
- Set and preheat your smoker to about 225 F levels.
- 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!
- 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
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