30+ Delicious Smoked Deer Tenderloin Recipes You Need to Try

Deer tenderloin, one of the finest cuts of venison, has an unmatched tenderness and richness that makes it a favorite for wild game enthusiasts. Smoking this delicate meat adds a whole new level of depth and flavor, transforming the natural lean venison into a smoky, savory masterpiece.

Whether you’re a seasoned smoker or just starting to explore venison recipes, smoked deer tenderloin offers endless possibilities to experiment with flavors and techniques.

In this article, we’ve compiled over 30 mouthwatering smoked deer tenderloin recipes that range from classic herb-crusted favorites to bold, unique flavor combinations like coffee and cocoa rubs or fruity pomegranate glazes.

These recipes cater to all taste preferences, providing something for everyone, from adventurous eaters to those who enjoy more traditional flavors. No matter the occasion—whether it’s a casual family gathering, an outdoor BBQ, or a festive holiday feast—there’s a perfect smoked deer tenderloin recipe waiting to be discovered.

So, grab your smoker, get creative with spices and marinades, and dive into these delectable recipes that will impress your guests and elevate your venison game to new heights!

30+ Delicious Smoked Deer Tenderloin Recipes You Need to Try

Smoked deer tenderloin is truly a show-stopping dish that brings out the best in venison. The smoking process not only enhances the natural flavors of the meat but also allows you to infuse unique, bold flavors from a variety of rubs, marinades, and glazes.

From smoky-sweet combinations like bourbon brown sugar to savory herb crusts and zesty citrus marinades, the possibilities are endless. Each recipe offers its own twist on this lean and tender cut, ensuring that you’ll never run out of inspiration for your next wild game cookout.

With these 30+ smoked deer tenderloin recipes, you can explore new flavor profiles, perfect your smoking technique, and create dishes that will leave a lasting impression on your guests.

Whether you prefer a classic smoked tenderloin with a simple seasoning or a more complex recipe with layered flavors, this article is designed to inspire your next culinary adventure.

Happy smoking, and may your venison meals be unforgettable!

Smoked Deer Tenderloin with Herb Garlic Butter

This smoked deer tenderloin recipe offers a delicious blend of tender, juicy venison combined with the rich flavors of herb garlic butter. It’s perfect for those looking to bring out the natural flavors of venison while adding a gourmet touch.

The smoking process locks in moisture and enhances the meat’s earthiness, making it an ideal dish for special occasions or family gatherings.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 tbsp unsalted butter
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Start by trimming any silver skin from the tenderloin. Rub the meat with olive oil and season generously with salt, pepper, rosemary, and thyme.
2. Preheat the smoker: Set your smoker to 225°F (107°C) using your choice of wood (oak, hickory, or applewood work well).
3. Smoke the tenderloin: Place the tenderloin directly on the grill grates and let it smoke for 1.5 to 2 hours until the internal temperature reaches 135°F (57°C) for medium-rare.
4. Make the garlic butter: While the meat is smoking, melt the butter in a pan over low heat. Add the minced garlic, rosemary, and thyme, and cook until fragrant. Remove from heat.
5. Rest and serve: Once the tenderloin reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes. Brush the garlic butter mixture over the meat before slicing.

The herb garlic butter elevates the flavor of this smoked deer tenderloin, providing a luxurious touch that complements the smoky, rich venison. Serve it with roasted vegetables or a light salad for a wholesome meal that showcases the tenderness and flavor of wild game.

Smoked Deer Tenderloin with Bourbon Glaze

If you’re looking for a smoky venison recipe with a sweet and tangy twist, this smoked deer tenderloin with bourbon glaze is perfect for you. The combination of smoke, sweet bourbon, and savory spices creates a tender, flavorful dish that balances earthiness with a kick of sweetness.

It’s a great recipe for impressing your guests at a barbecue or outdoor gathering.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Rub the tenderloin with olive oil and season it with salt and pepper. Let it rest at room temperature for 20 minutes.
2. Preheat the smoker: Set your smoker to 225°F (107°C) and choose your preferred wood (maple or cherrywood adds a nice sweetness).
3. Smoke the tenderloin: Place the tenderloin in the smoker and let it smoke for about 2 hours or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
4. Make the bourbon glaze: While the tenderloin is smoking, combine the bourbon, brown sugar, Dijon mustard, Worcestershire sauce, and minced garlic in a saucepan. Simmer over medium heat until the mixture thickens into a glaze, about 10 minutes.
5. Glaze the tenderloin: In the last 30 minutes of smoking, brush the tenderloin with the bourbon glaze. Continue brushing every 10 minutes until done.
6. Rest and serve: Once smoked to your desired doneness, remove the tenderloin and let it rest for 10 minutes before slicing and serving with extra glaze on the side.

The smoky tenderness of the deer tenderloin paired with the sweetness of the bourbon glaze creates an unforgettable flavor profile. This recipe is perfect for anyone looking to elevate their venison with a touch of sophistication while maintaining the hearty, natural flavor of the meat.

Smoked Deer Tenderloin with Coffee and Cocoa Rub

This unique smoked deer tenderloin recipe combines rich, bold flavors of coffee and cocoa, creating a deeply flavorful crust that enhances the venison’s natural taste.

The rub brings out the complexity of the meat while the smoking process ensures a juicy, tender finish. Ideal for those who enjoy adventurous flavors and want to try something different with their venison.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 2 tbsp ground coffee
• 1 tbsp cocoa powder
• 1 tbsp brown sugar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Instructions:

1. Prepare the rub: In a small bowl, mix together the ground coffee, cocoa powder, brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
2. Rub the tenderloin: Coat the tenderloin with olive oil, then apply the coffee and cocoa rub evenly over the surface of the meat.
3. Preheat the smoker: Heat the smoker to 225°F (107°C) and select a wood that pairs well with bold flavors, such as mesquite or hickory.
4. Smoke the tenderloin: Place the tenderloin in the smoker and let it cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Rest and slice: Remove the tenderloin from the smoker and let it rest for 10 minutes before slicing.

The combination of coffee and cocoa in this rub creates a bold, rich crust that intensifies the flavor of the tender venison. This smoked deer tenderloin is perfect for those looking to experiment with new flavor combinations, providing a gourmet twist to wild game that’s sure to impress at any meal.

Smoked Deer Tenderloin with Honey Mustard Glaze

For a delightful mix of sweet and savory, this smoked deer tenderloin with a honey mustard glaze offers a perfect balance. The natural smokiness of the tenderloin is complemented by the tangy mustard and sweet honey, resulting in a mouthwatering dish that appeals to a wide variety of tastes.

It’s a simple yet elegant dish, ideal for both everyday meals and special occasions.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Rub the tenderloin with olive oil and season it with salt and pepper. Let it sit at room temperature for 15-20 minutes.
2. Preheat the smoker: Set your smoker to 225°F (107°C) using fruitwood like apple or cherry for a hint of sweetness.
3. Smoke the tenderloin: Place the tenderloin in the smoker and cook for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C).
4. Make the honey mustard glaze: In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, and apple cider vinegar.
5. Glaze the tenderloin: During the last 30 minutes of smoking, brush the tenderloin with the honey mustard glaze every 10 minutes.
6. Rest and serve: Once the tenderloin reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes. Slice and serve with any remaining glaze on the side.

The combination of honey and mustard provides a tantalizing contrast that enhances the smoky flavor of the venison. This recipe is simple to prepare but results in a beautifully flavored dish, perfect for those who appreciate both sweet and tangy profiles.

Pair it with roasted vegetables or mashed potatoes for a hearty meal.

Smoked Deer Tenderloin with Maple and Chili Rub

For those who enjoy a combination of sweetness and heat, this smoked deer tenderloin with a maple and chili rub is the perfect choice. The natural sweetness of the maple syrup is perfectly offset by the subtle kick of chili powder, giving this tenderloin a flavor-packed crust.

Smoking the meat locks in the juiciness, making each bite an explosion of flavor.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the rub: In a small bowl, mix together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
2. Marinate the tenderloin: Rub the tenderloin with olive oil, then brush it with maple syrup. Apply the spice rub evenly over the tenderloin and let it sit for 20-30 minutes.
3. Preheat the smoker: Heat your smoker to 225°F (107°C) using hickory or pecan wood to add depth of flavor.
4. Smoke the tenderloin: Place the tenderloin in the smoker and cook for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest and slice: Once smoked to perfection, remove the tenderloin and let it rest for 10 minutes before slicing.

The contrast between the sweet maple and spicy chili rub creates a delicious crust on this smoked deer tenderloin. This dish is perfect for those who enjoy a little heat with their venison, making it an excellent choice for outdoor barbecues or a cozy dinner at home.

Smoked Deer Tenderloin with Balsamic Reduction

This smoked deer tenderloin with balsamic reduction takes venison to a whole new level. The deep, rich flavor of balsamic vinegar is balanced with the sweetness of honey, creating a luscious sauce that complements the smoky, tender venison perfectly.

This recipe is perfect for a special occasion or a sophisticated dinner party.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Rub the tenderloin with olive oil, season with salt and pepper, and let it sit at room temperature for 15 minutes.
2. Preheat the smoker: Set the smoker to 225°F (107°C) using oak or cherrywood for a robust yet slightly sweet flavor.
3. Smoke the tenderloin: Place the tenderloin in the smoker and cook for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Make the balsamic reduction: While the tenderloin is smoking, simmer the balsamic vinegar and honey in a small saucepan over medium heat. Stir frequently until the mixture reduces by half and thickens into a syrup-like consistency. Stir in the chopped thyme and set aside.
5. Rest and drizzle: Once the tenderloin is done, remove it from the smoker and let it rest for 10 minutes. Slice the tenderloin and drizzle the balsamic reduction over the top.

The combination of smoky venison and tangy-sweet balsamic reduction creates an extraordinary dish that’s bursting with flavor. This recipe is a wonderful option for those seeking to impress their guests with a refined yet approachable meal.

Serve with a side of roasted vegetables or a fresh salad for a complete, satisfying dinner.

Smoked Deer Tenderloin with Rosemary and Lemon Marinade

This smoked deer tenderloin with rosemary and lemon marinade brings a refreshing and aromatic twist to venison. The combination of rosemary, lemon, and garlic enhances the natural flavors of the meat while imparting a bright, zesty note that balances the smokiness.

This dish is ideal for those looking to add a fresh and herbaceous flavor to their smoked venison.

Ingredients:

• 1 deer tenderloin
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Marinate the tenderloin: In a bowl, combine olive oil, rosemary, lemon zest, lemon juice, garlic, Dijon mustard, salt, and pepper. Coat the tenderloin with the marinade and refrigerate for at least 2 hours, preferably overnight.
2. Preheat the smoker: Set your smoker to 225°F (107°C), using wood like oak or apple for a balanced, mild flavor.
3. Smoke the tenderloin: Remove the tenderloin from the marinade and place it directly on the smoker. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Rest and slice: After smoking, allow the tenderloin to rest for 10 minutes before slicing.

This rosemary and lemon marinade adds a lively, fragrant touch to the venison, making it a refreshing and flavorful dish.

The combination of citrusy brightness and the depth of smoked meat results in a balanced, satisfying meal that can be paired with light sides like roasted asparagus or a mixed green salad for a well-rounded dinner.

Smoked Deer Tenderloin with Chipotle Lime Rub

This smoked deer tenderloin with chipotle lime rub is packed with bold flavors and a subtle spicy kick. The chipotle peppers add a smoky, spicy element, while the lime brightens up the venison, creating a zesty and fiery dish.

It’s an exciting recipe for those who enjoy adventurous flavors and a bit of heat in their meals.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 2 tsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp cumin
• Zest and juice of 1 lime
• 1 tbsp brown sugar
• Salt and pepper, to taste

Instructions:

1. Prepare the rub: In a small bowl, mix together the chipotle powder, smoked paprika, cumin, lime zest, lime juice, brown sugar, salt, and pepper.
2. Rub the tenderloin: Coat the tenderloin with olive oil and generously apply the chipotle lime rub all over the meat. Let it sit for 30 minutes to allow the flavors to penetrate.
3. Preheat the smoker: Set your smoker to 225°F (107°C) and use mesquite or hickory wood for a strong, smoky flavor.
4. Smoke the tenderloin: Place the tenderloin in the smoker and cook for 1.5 to 2 hours until the internal temperature reaches 135°F (57°C).
5. Rest and serve: Remove the tenderloin from the smoker and let it rest for 10 minutes. Slice and serve with lime wedges for an extra burst of citrus.

The smoky chipotle combined with the refreshing lime creates a tantalizing contrast of flavors in this smoked deer tenderloin. Perfect for those who love spicy, bold dishes, this recipe is a great way to bring out the best in venison with a southwestern twist.

Serve with grilled vegetables or a corn salad for a complete meal.

Smoked Deer Tenderloin with Pomegranate Glaze

This smoked deer tenderloin with pomegranate glaze offers a beautiful blend of sweet and tangy flavors that pair perfectly with the rich, smoky venison.

The pomegranate glaze adds a deep, fruity sweetness that elevates the tenderloin into a truly elegant dish. This recipe is ideal for festive occasions or when you want to serve something special and visually stunning.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Rub the tenderloin with olive oil and season it with salt and pepper. Let it sit at room temperature for 15 minutes.
2. Preheat the smoker: Set your smoker to 225°F (107°C) and choose a mild wood like apple or cherry to complement the sweetness of the glaze.
3. Smoke the tenderloin: Place the tenderloin in the smoker and let it cook for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Make the pomegranate glaze: In a saucepan, combine pomegranate juice, honey, balsamic vinegar, and thyme. Simmer over medium heat until the mixture reduces by half and thickens into a glaze, about 10-15 minutes.
5. Glaze the tenderloin: In the last 20 minutes of smoking, brush the tenderloin with the pomegranate glaze, repeating every 10 minutes.
6. Rest and serve: Once the tenderloin is smoked to your desired doneness, remove it from the smoker and let it rest for 10 minutes. Slice and drizzle more pomegranate glaze on top before serving.

The pomegranate glaze adds a luxurious, fruity depth to the smoky deer tenderloin, making this dish both sophisticated and flavorful. The combination of sweet, tangy, and smoky elements makes it perfect for a special dinner or holiday feast, leaving your guests impressed with its unique flavor profile and presentation.

Pair it with roasted root vegetables or a wild rice pilaf for a memorable meal.

Smoked Deer Tenderloin with Garlic Herb Crust

This smoked deer tenderloin with a garlic herb crust is a flavorful and aromatic dish that perfectly complements the natural richness of venison. The herb mixture forms a savory crust around the tenderloin, while the smoking process ensures that the meat remains juicy and tender.

This recipe is great for those who enjoy classic flavors with a bit of a smoky twist.

Ingredients:

• 1 deer tenderloin
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Prepare the herb crust: In a bowl, mix together garlic, parsley, thyme, rosemary, olive oil, Dijon mustard, salt, and pepper to form a thick paste.
2. Coat the tenderloin: Rub the herb mixture generously over the tenderloin, making sure to coat it evenly. Let it rest for 20-30 minutes to allow the flavors to penetrate.
3. Preheat the smoker: Set the smoker to 225°F (107°C) and use a mild wood such as apple or cherry for a subtle smoke flavor.
4. Smoke the tenderloin: Place the tenderloin in the smoker and cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Rest and slice: Once smoked to your liking, remove the tenderloin from the smoker and let it rest for 10 minutes before slicing.

The garlic herb crust adds a depth of flavor and texture to this smoked deer tenderloin, while the smoking process locks in the juices for a tender and succulent bite.

This dish is ideal for both everyday meals and special gatherings, pairing well with roasted potatoes or sautéed greens for a balanced and delicious dinner.

Smoked Deer Tenderloin with Maple Dijon Glaze

This smoked deer tenderloin with maple Dijon glaze combines the smoky richness of venison with the sweetness of maple syrup and the tangy sharpness of Dijon mustard.

The glaze caramelizes beautifully during the smoking process, creating a mouthwatering, flavorful crust on the tenderloin.

This recipe is perfect for those who love the balance of sweet and savory in their venison dishes.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Prepare the glaze: In a small bowl, mix together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, salt, and pepper.
2. Coat the tenderloin: Rub the tenderloin with olive oil and brush the maple Dijon glaze generously over the meat. Let it sit for 30 minutes to marinate.
3. Preheat the smoker: Set your smoker to 225°F (107°C) and use pecan or hickory wood for a robust smoke flavor.
4. Smoke the tenderloin: Place the tenderloin in the smoker and cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. During the last 30 minutes, brush the tenderloin with additional glaze every 10 minutes.
5. Rest and serve: Remove the tenderloin from the smoker and let it rest for 10 minutes. Slice and serve with any remaining glaze drizzled on top.

The maple Dijon glaze adds a sweet and tangy element to the tender, smoky venison, creating a harmonious blend of flavors that’s sure to impress.

This recipe is a great choice for fall or winter meals, especially when paired with seasonal vegetables like roasted butternut squash or Brussels sprouts.

Smoked Deer Tenderloin with Cranberry Orange Sauce

This smoked deer tenderloin with cranberry orange sauce is a festive and flavorful dish that combines the tartness of cranberries with the citrusy brightness of orange.

The sweetness of the sauce contrasts beautifully with the rich, smoky venison, making this dish a great choice for holiday dinners or special gatherings.

The cranberry orange sauce adds a vibrant and colorful finish, making the presentation just as impressive as the taste.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1 cup fresh cranberries
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Rub the tenderloin with olive oil and season it with salt and pepper. Let it rest at room temperature for 15 minutes.
2. Preheat the smoker: Set your smoker to 225°F (107°C) and choose a mild wood like cherry or apple to complement the sweetness of the sauce.
3. Smoke the tenderloin: Place the tenderloin in the smoker and cook for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Make the cranberry orange sauce: While the tenderloin is smoking, combine cranberries, orange juice, orange zest, honey, balsamic vinegar, and thyme in a saucepan. Simmer over medium heat until the cranberries burst and the sauce thickens, about 15 minutes.
5. Rest and serve: Once the tenderloin is done, remove it from the smoker and let it rest for 10 minutes. Slice the tenderloin and serve with the cranberry orange sauce drizzled over the top.

The cranberry orange sauce adds a festive and tangy twist to the smoky venison, creating a beautifully balanced dish that’s perfect for holiday meals or special occasions.

The bright, fruity sauce enhances the natural richness of the tenderloin, making it a memorable and visually striking centerpiece for any dinner table.

Pair it with roasted root vegetables or a wild rice pilaf for a complete, satisfying meal.

Smoked Deer Tenderloin with Bourbon Brown Sugar Glaze

This smoked deer tenderloin with bourbon brown sugar glaze combines the rich, smoky flavors of venison with the deep sweetness of bourbon and brown sugar.

The glaze caramelizes beautifully during the smoking process, creating a sticky, flavorful crust that enhances the natural taste of the meat.

This dish is ideal for a hearty, comforting meal and adds a touch of Southern flair to your smoked venison.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Prepare the glaze: In a small saucepan, combine bourbon, brown sugar, Dijon mustard, garlic, and apple cider vinegar. Simmer over medium heat until the mixture thickens, about 5 minutes.
2. Rub the tenderloin: Rub the tenderloin with olive oil and season with salt and pepper. Let it rest for 15 minutes.
3. Preheat the smoker: Set your smoker to 225°F (107°C) and use a wood like oak or hickory for a deep, smoky flavor.
4. Smoke the tenderloin: Place the tenderloin in the smoker and cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare. In the last 30 minutes of cooking, brush the tenderloin with the bourbon brown sugar glaze every 10 minutes.
5. Rest and serve: Remove the tenderloin from the smoker and let it rest for 10 minutes. Slice and drizzle any remaining glaze over the top.

The bourbon brown sugar glaze adds a rich, smoky-sweet flavor to the tender venison, making each bite melt-in-your-mouth delicious. This dish is perfect for those who enjoy bold, comforting flavors and want to elevate their venison with a gourmet touch.

Serve it with creamy mashed potatoes or roasted vegetables for a complete, satisfying meal.

Smoked Deer Tenderloin with Coffee and Cocoa Rub

For a unique flavor combination, this smoked deer tenderloin with a coffee and cocoa rub delivers a rich, earthy taste that complements the smokiness of the meat.

The bitterness of the coffee and the sweetness of the cocoa powder work together to create a deep, complex crust on the venison.

This recipe is perfect for adventurous eaters who enjoy experimenting with bold, unusual flavors.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 2 tbsp ground coffee
• 1 tbsp unsweetened cocoa powder
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Prepare the rub: In a small bowl, mix together ground coffee, cocoa powder, brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Rub the tenderloin: Rub the tenderloin with olive oil and coat it generously with the coffee and cocoa rub. Let it sit for 30 minutes to allow the flavors to infuse.
3. Preheat the smoker: Heat the smoker to 225°F (107°C), using wood like mesquite or hickory to enhance the smoky flavor.
4. Smoke the tenderloin: Place the tenderloin in the smoker and cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Rest and slice: After smoking, let the tenderloin rest for 10 minutes before slicing. Serve with a side of roasted vegetables or a simple green salad.

The combination of coffee and cocoa creates a distinctive crust that enhances the deep, rich flavor of the venison. This recipe is perfect for those who want to try something new and adventurous, offering a blend of savory, bitter, and slightly sweet elements in every bite.

Pair it with robust sides like roasted potatoes or grilled vegetables for a memorable dining experience.

Smoked Deer Tenderloin with Red Wine Reduction

For an elegant and sophisticated dish, this smoked deer tenderloin with a red wine reduction brings a gourmet touch to your venison meal.

The reduction adds a rich, velvety sauce that enhances the smoky flavors of the tenderloin, making it perfect for special occasions or dinner parties.

The deep flavors of the wine, herbs, and garlic meld beautifully with the meat for an impressive and refined dish.

Ingredients:

• 1 deer tenderloin
• 2 tbsp olive oil
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the tenderloin: Rub the tenderloin with olive oil and season with salt and pepper. Let it rest at room temperature for 15 minutes.
2. Preheat the smoker: Set your smoker to 225°F (107°C) using oak or cherrywood for a bold, smoky flavor.
3. Smoke the tenderloin: Place the tenderloin in the smoker and cook for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Make the red wine reduction: While the tenderloin is smoking, heat a saucepan over medium heat. Add butter and garlic, and cook until fragrant. Pour in the red wine and add rosemary and thyme. Simmer until the wine reduces by half and thickens, about 10-15 minutes. Remove the rosemary sprig and set the reduction aside.
5. Rest and serve: Once the tenderloin is done smoking, remove it from the smoker and let it rest for 10 minutes. Slice the tenderloin and drizzle the red wine reduction over the top.

The red wine reduction adds a luxurious and flavorful finish to the smoky venison, elevating this dish to a fine dining experience. The richness of the wine complements the tender, juicy venison, creating a perfectly balanced dish that’s sure to impress.

Serve it with creamy polenta or roasted Brussels sprouts for an unforgettable meal that’s perfect for special occasions.

Note: More recipes are coming soon!