Smoked and Reverse Seared Venison Tenderloin

A close up of sliced smoked venison tenderloin on a dark plate.

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Smoked and Reverse Seared Venison Tenderloin

When you smoke and reverse sear a venison tenderloin the result is a tender, flavorful fresh deer steak! Kissed by the flavor of smoke, with a delightful crust on the outside, and a perfect medium rare inside, there’s no gamey venison in sight with this recipe!

Prep Time5

Cook Time20

Inactive Time2

Total Time2 25

Course: Main Course

Cuisine: American

Keyword: reverse seared venison tenderloin, smoked venison tenderloin, Venison, Venison Tenderloin

Servings: servings

Calories: 352kcal

Author: Amanda Gajdosik

Equipment

Drum Smoker
Digital Thermometer
Cast Iron Pan

Ingredients

1 ½ pounds Venison Tenderloin
2 teaspoons venison dry rub, more or less to taste
1 ½ Tablespoons Avocado Oil
2 Tablespoons Salted Butter
Fresh Rosemary optional

Instructions

At least 30 minutes before cooking, sprinkle the venison tenderloin with 2 teaspoons venison dry rub, gently rubbing into the meat with the back of a spoon.
Tuck the ends of the tenderloin in and wrap the entire piece of meat with rounds of butcher’s twine to secure. This will help the tenderloin cook evenly and hold its shape!
If seasoning the tenderloin more than 30 minutes in advance (I like to do an hour or two), lightly cover and place in the fridge. Tenderloin can be seasoned and tied up to 24 hours in advance.
When ready to cook, preheat your smoker to 225 degrees. If you seasoned and refrigerated your tenderloin well in advance, remove it from the fridge while the smoker preheats.
Add two handfuls of cherry wood (or other fruit wood) chips to water and allow to soak for 30 minutes. While the woodchips soak, fill the charcoal basket of your smoker with lump charcoal and begin preheating it. (I like to do this by nestling a fire starter into the center of the charcoal pile and lighting it.)
When the charcoal has ashed over and is glowing red, carefully scatter the soaked wood chips over the top of the coals. Return the grate to the smoker, close the lid, and adjust airflow so the smoker maintains a temperature around 225 degrees.
Insert a temperature probe from an instant-read thermometer into the center of the tenderloin, setting the alert for 110 degrees, and place the tenderloin in the center of the grate and close the lid, adjusting the intake and exhaust valves as necessary to maintain temperature.
When tenderloin has reached 110 degrees (about 10 minutes), place a large cast iron pan over medium-high heat (either on an outdoor burner or inside on the stove) and add 1 ½ tablespoons avocado oil (or another high smoke-point oil) and heat until shimmering.
Remove the tenderloin from the smoker once it has reached 120 degrees (about 12 – 15 minutes total) internally and transfer to the preheated skillet.
Sear the smoked tenderloin for 1 – 2 minutes per side (you’ll notice that during smoking, the tenderloin settles to have three sides). Add 2 tablespoons of salted butter to the pan during the last minute or two of cooking, using fresh rosemary leaves to baste the melted butter over the tenderloin.
Remove the tenderloin from the pan when it reaches 130 degrees, or higher, internally. Tent with foil and allow to rest for 5 minutes. Carryover cooking will bring the tenderloin up to 135 – 140 degrees. (If you prefer your tenderloin more done, sear for a minute or two longer, per side.)
Remove the temperature probe and snip the butcher’s twine before slicing. Sprinkle with flaky sea salt and serve the tenderloin with your favorite sides!
Enjoy!

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