Smoked Venison Tenderloin Backstrap Traeger Style

The smell of woodsmoke still transports me back to crisp autumn evenings at deer camp. My grandfather, a man of few words but unparalleled skill in the kitchen when it came to game, would always reserve the backstrap for a special meal. After a successful hunt, he’d carefully prepare this prized cut over an open fire, the aroma mingling with the scent of fallen leaves and the promise of a hearty feast shared with loved ones. This Traeger-smoked version is my modern tribute to those cherished memories, combining tradition with a touch of contemporary convenience.

Recipe Overview

• Prep Time: 8 hours 15 minutes
• Cook Time: 30 minutes
• Total Time: 8 hours 45 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free, Dairy-Free (naturally)

Ingredients

• 2-3 lbs venison tenderloins or 2-3 lbs pork tenderloin (if venison is unavailable)
• ¼ cup dry red wine
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 ½ tablespoons red wine vinegar or 1 ½ 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
• ½ cup good-quality olive oil or ½ cup vegetable oil
• Coarse salt

Equipment Needed

• Resealable plastic bag
• Small mixing bowl
• Whisk
• Tongs
• Meat thermometer
• Traeger grill

Instructions

1. Begin by trimming any silverskin from the tenderloins. This tough membrane can make the meat chewy, so removing it is essential for optimal tenderness. Transfer the trimmed tenderloins to a sturdy resealable plastic bag.

2. Prepare the marinade. In a small mixing bowl, combine the ¼ cup red wine, 2 minced garlic cloves, and 2 tablespoons soy sauce. Whisk these ingredients together until well combined.

3. Next, stir in 1 tablespoon chopped fresh rosemary and 1 teaspoon fresh coarse ground black pepper into the marinade mixture.

4. Slowly whisk in ½ cup olive oil (or vegetable oil) into the marinade. Continue whisking until the mixture is emulsified, creating a smooth and consistent marinade.

5. Pour the marinade over the tenderloins in the plastic bag. Ensure the meat is fully coated with the marinade. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat.

6. When you’re ready to cook, start your Traeger grill on the “Smoke” setting with the lid open. Allow the fire to establish itself, which typically takes about 4 to 5 minutes.

7. Once the fire is established, set the Traeger grill temperature to 450 degrees F (or the “High” setting). Preheat the grill with the lid closed for approximately 15 minutes to ensure a consistent cooking temperature.

8. Remove the tenderloins from the marinade, making sure to discard the used marinade. Pat the meat dry with paper towels to promote better searing. Take care to knock off any large pieces of garlic or rosemary clinging to the meat, as these can burn during grilling.

9. Season the tenderloins generously with freshly ground black pepper. Be slightly more conservative with the coarse salt, as the soy sauce in the marinade already contributes some saltiness.

10. Arrange the tenderloins on the grill grate at a diagonal to the grates. This creates appealing grill marks.

11. Sear the tenderloins, turning them with tongs as needed, until they are well-browned on all sides. This should take approximately 3 to 4 minutes per side.

12. Continue to cook the tenderloins until they reach your desired degree of doneness. For medium-rare, which is around 135 degrees F on a meat thermometer, this typically takes 15 to 20 minutes in total. Remember that carryover cooking will continue to raise the temperature slightly after you remove the meat from the grill.

13. Once the tenderloins reach the desired temperature, remove them from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

14. Slice the tenderloins on a diagonal and garnish with fresh rosemary sprigs, if desired. Serve immediately.

Expert Tips & Tricks

• Don’t over-marinate: While marinating is crucial, avoid marinating for much longer than 24 hours, especially with acidic marinades. Extended marinating can sometimes make the meat mushy.
• Use a reliable meat thermometer: Internal temperature is the most accurate way to determine doneness. An instant-read thermometer is your best friend.
• Sear hot, cook cool(er): If your Traeger doesn’t reach a high enough sear temperature, sear the meat in a cast iron pan on the stovetop before transferring it to the smoker. This will help develop a flavorful crust.
• Rest is best: The rest period is absolutely crucial for juicy results. Don’t skip it!

Serving & Storage Suggestions

Serve the smoked venison tenderloin sliced on a platter as part of a main course. It pairs beautifully with roasted vegetables like asparagus, Brussels sprouts, or root vegetables. Mashed potatoes or polenta also make excellent accompaniments.

Leftover smoked venison can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sliced venison in a freezer-safe bag or container for up to 2-3 months.

To reheat, thaw frozen venison in the refrigerator overnight. Gently reheat in a skillet over low heat or in a preheated oven at 250°F (120°C) until warmed through. Be careful not to overcook it during reheating, as this can dry out the meat. Adding a splash of beef broth or red wine during reheating can help maintain moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	513.8 kcal	N/A
Calories from Fat	297 kcal	N/A
Total Fat	33.1 g	50%
Saturated Fat	5.2 g	25%
Cholesterol	40.9 mg	13%
Sodium	504.8 mg	21%
Total Carbohydrate	1.9 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.3 g	1%
Protein	49.9 g	99%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Pork Tenderloin: As the recipe indicates, pork tenderloin is an excellent substitute if venison is not available.
• Marinade Variations: Experiment with different herbs in the marinade. Thyme, oregano, or a blend of Italian herbs can add a unique flavor profile. You can also add a touch of Dijon mustard for tanginess.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a subtle heat.
• Smoked Paprika: Incorporate a teaspoon of smoked paprika into the spice rub for an even smokier flavor.
• Wood Pellets: While hickory and oak are recommended, try different wood pellets to find your favorite flavor combination. Applewood, cherry, or pecan pellets can add a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of venison?

A: While backstrap is ideal due to its tenderness, you could potentially use other cuts like sirloin or round, but adjust cooking times accordingly to avoid overcooking. Marinating is especially important for tougher cuts.

Q: What if I don’t have a Traeger grill?

A: You can adapt this recipe for a regular smoker or grill. For a smoker, maintain a temperature of around 225°F (107°C) for a longer cooking time. On a grill, use indirect heat to avoid burning the meat.

Q: How do I know when the venison is done?

A: The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C). Remember that the temperature will continue to rise slightly after you remove the meat from the grill.

Q: Can I make the marinade ahead of time?

A: Absolutely! Making the marinade a day or two in advance allows the flavors to meld together even more. Store it in an airtight container in the refrigerator.

Q: What should I do if my venison is frozen?

A: Thaw the venison completely in the refrigerator before marinating and cooking. This ensures even cooking and prevents the meat from becoming tough.

Final Thoughts

Smoked venison tenderloin, prepared Traeger-style, is a guaranteed crowd-pleaser. The combination of smoky flavor, tender meat, and aromatic herbs creates a truly memorable dish. Whether you’re a seasoned hunter or simply looking for a delicious and impressive meal, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations to suit your taste preferences. And, most importantly, enjoy the process and savor the delicious results. Let me know what you think – and what you served it with!