#wildgamecooking

A delectable blend of flavors is created by the crispy bacon surrounding succulent smoked venison tenderloin. The deer backstrap's natural flavor is enhanced by the savory dry rub, which makes it a delightful dish for any outdoor gathering.

Ingredients: 1 deer backstrap venison tenderloin. 1 pound bacon. 1/4 cup brown sugar. 2 tablespoons black pepper. 2 tablespoons garlic powder. 1 tablespoon onion powder. 1 tablespoon paprika. 1 teaspoon salt. Wood chips for smoking.

Instructions: Preheat the smoker to 225F 107C using wood chips for flavor. In a small bowl, mix brown sugar, black pepper, garlic powder, onion powder, paprika, and salt to create the dry rub. Rub the deer backstrap with the prepared dry rub, ensuring it is evenly coated. Wrap the backstrap with bacon slices, securing them with toothpicks. Place the bacon-wrapped deer backstrap on the smoker rack. Smoke at 225F 107C for approximately 2 to 2.5 hours or until the internal temperature reaches 130F 54C for medium-rare. Allow the smoked venison tenderloin to rest for 10 minutes before slicing. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 150 minutes

These ground venison strips are perfectly marinated and smoked to enhance their flavor. They are a savory and smoky delight. Ideal as an appetizer or a part of a bigger meal.

Ingredients: 1 lb ground venison. 1/4 cup soy sauce. 2 tbsp Worcestershire sauce. 1 tbsp liquid smoke. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. Wood chips for smoking.

Instructions: In a bowl, combine ground venison, soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper. Mix the ingredients thoroughly, ensuring an even distribution of the seasonings throughout the ground venison. Cover the bowl and let the venison marinate in the refrigerator for at least 2 hours, allowing the flavors to meld. Preheat your smoker to 225F 107C and add wood chips for smoking. Use a wood variety that complements the venison, such as hickory or cherry. Form the marinated venison mixture into strips and place them on the smoker rack. Smoke the venison strips for 2-3 hours or until they reach an internal temperature of 160F 71C. Remove the smoked venison strips from the smoker and let them rest for a few minutes before serving. Enjoy your delicious smoked venison strips!

Prep Time: 130 minutes

Cook Time: 180 minutes

Delicious smoked venison tenderloin wrapped in crispy bacon, creating a perfect combination of flavors. The savory dry rub enhances the natural taste of the deer backstrap, making it a delightful dish for any outdoor gathering.

Ingredients: 1 deer backstrap venison tenderloin. 1 pound bacon. 1/4 cup brown sugar. 2 tablespoons black pepper. 2 tablespoons garlic powder. 1 tablespoon onion powder. 1 tablespoon paprika. 1 teaspoon salt. Wood chips for smoking.

Instructions: Set the smoker's temperature to 225F 107C and add wood chips for flavor. To make the dry rub, combine brown sugar, paprika, onion, garlic, and black pepper in a small bowl. Make sure the deer backstrap is evenly coated by rubbing it with the prepared dry rub. Use toothpicks to fasten the bacon slices as you wrap them around the backstrap. The deer backstrap wrapped in bacon should be placed on the smoker rack. For medium-rare, smoke the meat at 225F 107C for about two to three hours, or until the internal temperature reaches 130F 54C. Before slicing, let the smoked venison tenderloin rest for ten minutes. Present and savor!

Prep Time: 15 minutes

Cook Time: 150 minutes

Make your own delectable venison pepperoni using this recipe, which was inspired by Realtree Camo. A special blend of spices, pork fatback, and venison combine to create a pepperoni that's ideal for snacking or combining with your favorite recipes.

Ingredients: 2 lbs ground venison. 1/2 lb pork fatback, finely diced. 2 tsp kosher salt. 1 tsp curing salt. 2 tbsp paprika. 1 tbsp fennel seeds. 1 tbsp crushed red pepper flakes. 1 tbsp black pepper. 1 tsp garlic powder. 1 tsp onion powder.

Instructions: In a large mixing bowl, combine ground venison and diced pork fatback. Add kosher salt, curing salt, paprika, fennel seeds, crushed red pepper flakes, black pepper, garlic powder, and onion powder to the bowl. Mix the ingredients thoroughly until well combined. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld. Preheat your smoker to 180F 82C. Form the seasoned venison mixture into pepperoni-sized sticks and place them on the smoker racks. Smoke the pepperoni sticks for 4-6 hours, or until they reach an internal temperature of 160F 71C. Remove the venison pepperoni from the smoker and let them cool before slicing. Enjoy your homemade Venison Pepperoni with a Realtree Camo twist!

Prep Time: 30 minutes

Cook Time: 360 minutes