Smoked Venison Tenderloin Backstrap Traeger Style Recipes

SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE

Smoked Venison Tenderloin Backstrap Traeger Style image

Backstrap is the equivalent of a beef tenderloin-lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don't have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.

Provided by tshull777

Categories Deer

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs venison tenderloins or 2 -3 lbs pork tenderloin
1/4 cup dry red wine
2 garlic cloves, minced
2 tablespoons soy sauce
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh rosemary, plus
extra rosemary sprig, for garnish
1 teaspoon fresh coarse ground black pepper, plus more for grilling
1/2 cup good-quality olive oil or 1/2 cup vegetable oil
coarse salt

Steps:

Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt.
Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.

Nutrition Facts : Calories 513.8, Fat 33.1, SaturatedFat 5.2, Cholesterol 40.9, Sodium 504.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 49.9

More about "smoked venison tenderloin backstrap traeger style recipes"

SMOKED VENISON TENDERLOIN RECIPE - BBQ HERO

Aug 2, 2024 Smoked Venison Ingredients. To make this smoked venison recipe, you will need the following: 1 venison tenderloin; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 cloves …
From bbqhero.com

See details

SMOKED VENISON BACKSTRAP RECIPE - BBQHERO.COM

Aug 2, 2024 Combine all ingredients for the seasoning rub. Coat the entire venison backstrap with the seasoning mixture, making sure that it is evenly distributed. This will help to enhance …
From bbqhero.com

See details

HOW TO SMOKE VENISON ON A TRAEGER | ACE TIPS & ADVICE

Jun 29, 2022 Once Traeger has reached cooking temp of 180˚ F add the venison tenderloin on the bottom grate and plug in the wired probe Smoke the venison for approx. 30 minutes, or …
From tips.acehardware.com

See details

DEER ON A TRAEGER: THE 4 BEST WAYS TO COOK DEER MEAT ON A …

Cut of Meat Temperature Cook Time Notes; Deer shoulder roast: 225°F: 7-8 hours: Wrap in foil halfway through cook time; check for tenderness: Deer neck roast
From meatsmokinghq.com

See details

SMOKED VENISON BACKSTRAP RECIPE | EASY FRESH HERB BRINE

Nov 19, 2021 When it comes to brining, this recipe uses an optional ingredient called pink curing salt, which also goes by the names TCM, Instacure # 1, and Prague Powder 1.It is there for …
From thewildgamegourmet.com

See details

SMOKED VENISON TENDERLOIN - THE GRILLIN GUYS

Nov 22, 2013 Place the venison tenderloin on the smoker with (2) chunks of flavor wood and smoke at about 250 degrees for around 2 hours or until the tenderloin reaches your preferred …
From thegrillinguys.com

See details

TRAEGER VENISON BACKSTRAP RECIPE: TENDER, JUICY, AND FLAVORFUL

Jun 18, 2024 The Roasted Venison Tenderloin recipe from Traeger involves marinating the venison in a mixture of red wine, garlic, soy sauce, rosemary, black pepper, and olive oil for at …
From atgrillscookware.com

See details

SMOKED VENISON TENDERLOIN (DEER TENDERLOIN)

May 11, 2023 Step 3. REST + Optional Gravy: Transfer the smoked tenderloin to a covered dish, or wrap in aluminum foil or butcher paper and allow it to rest for 10 minutes before slicing. Optional Creamy Mushroom Venison Gravy: Spoon …
From modernharvest.ca

See details

TRAEGER VENISON BACKSTRAP RECIPES

2 -3 lbs venison tenderloins or 2 -3 lbs pork tenderloin: 1/4 cup dry red wine: 2 garlic cloves, minced: 2 tablespoons soy sauce: 1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons …
From tfrecipes.com

See details

TRAEGER ELK BACKSTRAP RECIPES

See details

SMOKED VENISON BACKSTRAP | MEATEATER COOK

Aug 6, 2023 Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. ... Recipes Smoked Venison Backstrap Danielle Prewett Aug 7, 2023 (3) …
From themeateater.com

See details

SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE RECIPES

2019-04-25 Instructions. Trim off any excess silver “skin” on the backstrap. Season all sides of the meat with the salts, paprika, onion powder and brown sugar.
From tfrecipes.com

See details

TRAEGER VENISON BACKSTRAP - MEAT EATING MILITARY MAN

Sep 4, 2024 In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if you want a little heat).
From meateatingmilitaryman.com

See details

SMOKED VENISON TENDERLOIN - DERRICK RICHES

Sep 13, 2024 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 …
From derrickriches.com

See details

SMOKED VENISON TENDERLOIN - MISS ALLIE'S KITCHEN

Put the venison tenderloin, whole, into a zip-style bag or large bowl. Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor.
From missallieskitchen.com

See details

MAKING VENISON BACKSTRAP ON A PELLET GRILL - MIDWEST …

Jan 3, 2023 Smoke the backstrap as directed in the recipe, to an initial internal temperature of 110 degrees. (This will take about 10- 15 minutes,). When the meat is around 100 - 105 degrees, set a cast iron pan over medium-high heat …
From midwestniceblog.com

See details

SMOKED VENISON BACKSTRAP RECIPE - CLEVERLY SIMPLE

Apr 25, 2019 And I, the hunter wife, am thankful for the amazing fruits of his labor – tender, melt-in-your mouth smoked tenderloin backstrap. This is a meal fit for a king. Enjoy! Venison Backstrap Recipe Tips and Notes. How much …
From cleverlysimple.com

See details

REVERSE SEARED SMOKED VENISON BACKSTRAP - REALTREE CAMO

2-pound section of venison backstrap. 2 tablespoons of a high smoke point cooking oil like grapeseed or peanut. Steakhouse-Style Spice Rub. 2 teaspoons coarse kosher salt. 2 …
From realtree.com

See details

ROASTED VENISON TENDERLOIN RECIPE | TRAEGER GRILLS

Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and …
From traeger.com

See details