WebPrep time: 5 minutes + marinating time Cook time: 2 hours Ingredients: 1 pound venison tenderloin or backstrap ¼ cup lemon juice ¼ cup olive oil 5 garlic cloves 1 teaspoon salt …
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WebHow 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. …
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WebWhen you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature …
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WebPlace 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 …
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Web4 Tablespoons Butter Clear Directions Trim away unwanted fat from tenderloin. Place in a bowl and use enough Tony’s Wild Game Marinade so the meat can soak it in. Let meat …
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WebMix marinade in glass measuring cup and stir until sugar dissolves. Place meat in a ziploc bag and pour marinade over top. Seal and refrigerate for 1-2 hours. Pre …
Web1.Put the venison tenderloin, whole, into a zip-style bag or large bowl. 2.Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor.
WebTrim 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 …
WebPrep: Cut your backstop, loin, or favorite cut of venison into 1 inch thick steaks if not already done. Using a sharp knife, trim all the silverskin from the meat. Create Marinade: Combine all marinade …
Webdirections. Mix all marinade ingredients together in a small measuring cup. Place venison steaks in a large zip lock bag. Pour marinade over steaks and seal bag. Place bag in a …
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WebVenison roast should be smoked to an internal temperature of 140°F (60°C) for medium-rare. This will produce beautifully tender and juicy meat that’s just the right …
WebSmoke the backstraps with smoke for no more than 45 minutes, allowing them to cook for 1 to 1 ½ hours. It is important to use a meat thermometer to watch the temperature as it …
WebPut the venison tenderloin, whole, into a zip-style bag or large bowl. 2. Add the olive oil, lemon juice, garlic, salt and pepper into a blender or small food processor. … 3. Pour the …
WebRecipe Instructions Preheat the smoker. Preheat your smoker to 225 degrees F.In a heat-proof shallow pan, place the butter, garlic, sage, dried cherries, salt, and pepper. …
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WebDirections: Combine the citrus juices, olive oil, garlic, salt and pepper in a small food processor until the garlic is reduced to small bits. Place tenderloin in a Ziploc …
WebPour the marinade over the venison and massage it in. Refrigerate and marinate for at least … When you’re ready to cook, remove the venison from the marinade, and rinse it …