Smoked & Reverse Seared Venison Tenderloin

venison tenderloin

🥗Healthier: bison tenderloin

💰Cheaper: pork tenderloin

Pork tenderloin is more affordable and widely available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Season the venison tenderloin with the venison rub, tucking in the ends and tying the entire piece with butcher's twine.

Soak cherry wood chips in water and add them to your preheated smoker.

Adjust the airflow to maintain a temperature of around 225°F.

Smoke the tenderloin until it reaches an initial internal temperature of 110°F.

When it reaches 110°F, set a cast iron pan over medium-high heat and add some avocado oil.

Remove the tenderloin from the smoker when it reaches 120°F and sear on all sides in the preheated pan with some salted butter for the last few minutes of cooking.

Remove from the pan and tent with foil to rest, as overcooking will bring the tenderloin up to a perfect medium-rare.

Snip off the butcher's twine and slice the venison, finishing it with some flaky sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens