Smoked Deer
Tender deer tenderloin wrapped in crispy bacon, marinated in Italian dressing, then smoked to enhance its rich, savory flavors. Perfect for special occasions or outdoor grilling enthusiasts.
Ingredients
Instructions
- Mix two parts Wicker's with one part Italian dressing to create the marinade.
- Place the deer tenderloin in a Ziploc bag and cover with the marinade.
- Remove excess air from the bag and seal it.
- Marinate in the refrigerator for 6 to 8 hours, flipping the bag over halfway through.
- Remove the meat from the marinade and wrap bacon around it.
- Secure the bacon with toothpicks.
- Cook on a smoker according to the smoker's directions.
- Cook until the internal temperature reaches 130° to 140°F for medium rare.
Tips & Substitutions
For a deeper flavor, consider adding herbs like rosemary or thyme to your marinade. If you don't have Wicker's, a mix of soy sauce and garlic can work as a substitute. Make sure to wrap the bacon tightly around the tenderloin to ensure it crisps up nicely during smoking. Keep an eye on the temperature to avoid overcooking, as deer meat can become tough when cooked beyond medium rare.
Serving Suggestions
Slice the smoked deer tenderloin into thin medallions for serving. It pairs beautifully with roasted vegetables and a side of creamy mashed potatoes. A fresh salad drizzled with balsamic vinaigrette can also complement the smoky flavors. For a twist, serve with Deedie'S Hamburger Dish for a hearty meal or alongside Cheddar Bacon Rounds for an appetizer.
Storage & Reheating
Leftover smoked deer can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a preheated oven at 250°F until warmed through to maintain moisture. Avoid microwaving, as it can make the meat tough. For longer storage, consider freezing the smoked deer, wrapped tightly in plastic and foil.
Nutrition & Diet Analysis (per serving)
Each serving of Smoked Deer contains roughly 8 calories, with 1g protein, 0g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of deer meat for this recipe?
Yes, you can use other cuts like the backstrap or hindquarter, but cooking times may vary. Adjust the smoking time based on the thickness of the cut. Ensure that the internal temperature reaches the desired level for optimal tenderness.
What type of smoker is best for cooking deer?
A wood or pellet smoker works best for smoking deer, as they impart a rich flavor. If using a gas or electric smoker, add wood chips for added smokiness. Make sure to follow the manufacturer's instructions for best results.
How can I ensure the bacon stays crispy when smoking?
To keep the bacon crispy, try using thin slices and secure them tightly around the tenderloin. You can also increase the smoker's temperature during the last few minutes of cooking to help render the fat and crisp up the bacon. Monitor closely to avoid burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).