Smoked Venison Tenderloin

By James Kimble September 13, 2024 6 mins read 25 Views

This tender smoked venison tenderloin is served with a delectable pineapple, ginger, and rum sauce. It is the perfect dish for the fall and winter seasons, and it will become one of your favorite venison recipes!

Venison tenderloin is typically grilled hot and fast, but cooking them low and slow increases tenderness and adds a rich, smoky flavor! This simple technique results in tender smoked meat medallions served with pineapple rum and Asian chili sauce.

Venison tenderloin vs. backstrap

Venison tenderloin vs. backstrap

Venison backstrap is the larger strip of meat that runs parallel to the spine and is sometimes called strip loin. The tenderloin is located directly underneath the backstrap and is typically narrower. You can use either cut for this smoked venison tenderloin recipe, but we recommend adjusting your cooking times to accommodate the larger backstrap.

Best woods for smoking venison

Venison is a versatile meat that pairs well with mild, moderate, and robust woods. Hickory, mesquite, or oak can be used, but moderate woods like pecan or cherry allow the deep, natural flavors to shine.

Ingredients

2 venison tenderloins, 1.5 pounds each
Pineapple-Rum Ginger Steak Marinade (doubled)
Pecan or Cherry wood (chips, chunks, or pellets)
Herb of choice for garnish (fresh rosemary, parsley, chives, etc.)
Optional garnish (pine nuts, chopped pistachios, and/or dried cranberries)

The best temperature for smoking venison tenderloin

We recommend a cooking temperature between 225 to 250 degrees F. It can take 1-1 1/2 hours, or more, to reach medium-rare or an internal temperature of 130 degrees F. We recommend using a temperature probe or reliable meat thermometer to pull them at the right temperature.

Sourcing venison tenderloin

One of the best places to source venison tenderloin is online. However, if you live in an area where deer or elk are plentiful, you can source this tender cut of meat from a local butcher who specializes in game meats. You can also find frozen venison in specialty food markets. Do keep in mind that venison season runs between October and February.

Marinating

Double the marinade recipe according to the instructions linked in the recipe card below.
Reserve half of the marinade to make a sauce. Store it in the refrigerator until needed.
Pat venison tenderloins with paper towels and place them into a large glass dish or zip-top bag.
Pour the remaining half of the marinade over the meat, coating well.
Seal the bag or cover the dish tightly with plastic wrap, and refrigerate for 1-2 hours.

How to smoke venison tenderloin

Preheat your smoker or pellet grill to 225 degrees F. If using a smoker, add chunks or chips 5 minutes before the meat goes on.
While the smoker is heating, remove meat from the refrigerator, and let it stand at room temperature for at least 20 minutes.
Place venison tenderloins directly onto the grill grates or in a preheated cast iron pan.
Discard the remaining marinade in the zip-top bag or glass dish.
Insert temp probe, close the lid, and cook for 1-1 1/2 hours or until they reach and internal temp of 125 degrees F.
Move tenderloins over to the hotter part of the grill to reverse sear them. Use tongs to turn them for even searing.
For pellet grill: Remove tenderloins and crank the heat up to 500 degrees F. Once heated, place the tenderloin back on the grill and sear them.

Making the sauce

During the last 20 minutes of cooking, bring the reserved marinade to a simmer in a small saucepan over medium heat for 5-6 minutes.
Reduce heat as needed.
Follow the recipe instructions below to thicken the sauce.
Cover and keep warm.
For a more refined sauce, blend it after cooking and run it through a sieve.

Serving

Remove venison from the grill or smoker, and place them onto a cutting board.
Loosely tent with aluminum foil, and rest the meat for 5-10 minutes.
Slice smoked venison tenderloin into 3/4″ medallions, and place them on a platter.
Drizzle with warm sauce and garnish with fresh herbs and optional toppings. Serve immediately.

Storing leftovers

Store leftover smoked venison tenderloin in an airtight container in the refrigerator for 3-4 days. Freezer in vacuum-sealed bags for up to 3 months.
Reheat in a skillet over medium heat or in a 300-degree oven until warmed through. You can also cut the meat into small pieces and use it in a hash.

Potato side dishes

Need a delicious side dish to pair with your smoked venison tenderloin? Try these amazing potato recipes!