Smoked and Reverse Seared Venison Tenderloin

30 mins - Prep 5 mins / Cook 25 mins

The sweetness of our Cherry Wood Chips are a beautiful compliment to fresh venison tenderloin that has been seasoned with a simple dry rub. The cooking process starts with a gentle smoke in the Bronco Drum Smoker. Know exactly when to preheat your cast iron skillet and remove the tenderloin from the smoker with accurate alerts from our PitPro 2-Probe Wireless Remote Thermometer


Finish the tenderloin with a quick reverse sear to seal in the sweet, smokey flavor and provide a gorgeous, brown exterior. This recipe produces a venison tenderloin that’s both gorgeous inside and out.


This recipe was created by our partner, Amanda Gajdosik, at Midwest Nice.

4 Servings


  • 1 1/12 Pound Venison tenderloin
  • 2 Tsp Venison rub
  • 1 1/2 Tbsp Avocado oil
  • 2 Tbsp Salted butter
  • To Taste Fresh rosemary, optional
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