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Smoked Venison Tenderloin

By: Allie Doran | Updated: August 8, 2024

This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do.

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We all know that tenderloin is like thaaa best cut of any meat. It’s right up there with backstrap/loin on a deer. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours for something really special. If you want some tasty backstrap recipes, check out my Grilled Backstrap or Roasted Backstrap recipe. And for the leftovers, don’t miss out on our favorite Steak Sandwich!

The marinade here is what makes this so good, it’s a lot like my All-Purpose Marinade. It’s really citrus-forward, which is great for wild game because it’s such a rich, gamey meat. I like to let this marinate for at least 4 hours, or overnight. The longer you leave it, obviously, the more flavor it will have. Adding plenty of acid to my venison marinades is one of the best tips I can give! Seriously, it will change the way you cook. If you want more cooking tips, check out this post.

For more of my favorites, make sure you grab my cookbook, Venison Every Day. I dedicated the entire book to making easy, simple ingredients for home cooks (like me) to make every day, all year round.

If you’re sick of the same old recipes, the unhealthy and dated stuff you find on Pinterest, or you feel like you don’t like venison…you need this book. It’s everything I wish I had 5 years ago!

WHAT KIND OF SMOKER CAN YOU USE FOR SMOKED VENISON TENDERLOIN?

I use a wood pellet smoker by Traeger Grills and I LOVE it! They were kind enough to send me a grill this fall and we’ve been having so much fun playing around with it. I recently made this Smoked Venison Brisket with a spicy rub and it’s also amazing to make on the Traeger.

Our favorite pellets or wood chips to use are hickory, the big game blend, pecan and oak!

VENISON BACKSTRAP VS VENISON TENDERLOIN

Venison backstrap and venison tenderloin are two prized cuts of meat from deer, each offering unique qualities that make them special.

Venison backstrap runs along the spine on the outside of the deer’s ribs, extending from the shoulder to the hindquarters. It is tender but firmer than tenderloin; lean with a rich, gamey flavor. Ideally, you want to use this cut of meat for grilling, roasting, or pan-searing. It’s best cooked to medium-rare to maintain tenderness and moisture.

Venison Tenderloin is found inside the cavity along the spine, tucked beneath the backstrap and behind the ribs. It is and incredibly tender cut of meat with a mild flavor; the most tender cut of venison. The tenderloin is best suited for quick, high-heat cooking methods like grilling or searing and it is often cooked to rare or medium-rare to preserve its tenderness.

lemons, lemon marinade, venison tenderloin on a white marble

INGREDIENTS AND KITCHEN TOOLS FOR SMOKED VENSION TENDERLOIN

Venison tenderloin or backstrap
Lemon juice
Olive oil
Garlic cloves
Sea salt
Ground black pepper, plus more for serving

Kitchen Tools:

To combine your marinade and marinate your venison, you’ll need a zip-lock bag or large bowl. We use a wood pellet smoker by Traeger Grills and LOVE it! I also always recommend having a meat thermometer on hand if your grill doesn’t come with one.

STEP BY STEP

Step 1: Put the venison tenderloin, whole, into a zip-style bag or large bowl.

Step 2: Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. Process until it’s all incorporated and the garlic is broken to small pieces.

Step 3: Pour the marinade mixture over the venison and massage it in. Refrigerate and marinate for at least 4 hours, or up to overnight.

Step 4: When you’re ready to cook, remove the venison loin from the marinade, and rinse it off. Pat dry with a paper towel and let it come to room temperature for 30 minutes before cooking while you preheat the smoker.

Step 5: Set and preheat your smoker to about 225 F degrees.

Step 6: Place your meal directly on the grate of your smoker and smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at 130 F for rare, and 140 F for medium rare. Don’t cook it to medium, you want it nice and juicy!

Step 7: Let it rest for 10 minutes before slicing and topping with extra cracked black pepper.

HOW TO SERVE SMOKED VENISON TENDERLOIN

After letting your meat rest for at least 10 minutes, slice it up, top it with some additional cracked black pepper, and enjoy! If you happen to have leftovers, you can enjoy it on a delicious sandwich!

STORING AND REHEATING

IF you happen to have any leftovers, you can store it in an airtight container for 3-5 days in the fridge.

MORE OF OUR FAVORITE VENISON RECIPES