I had some tenderloin given to me, and I wanted to try to do something besides grilled or searing it whole, slicing down and having it with some sort of berry sauce. My butcher has good bacon so I decided to wrap the tenderloin in bacon and smoke it to add a little extra fat and flavor. Usually with venison I "wash" the meat with a little red wine vinegar to take some of the gaminess out but all I did this time was a little salt and pepper before wrapping it in bacon. Smoked it with some maple wood from my neighbor's tree that parts fell during an ice storm this past winter. Smoked it at 250F for a little less than 2 hours until it got to 140F internal then pulled it and wrapped it to let it rest. for the last 30-45 mins I brushed a little homemade BBQ on top and let it cook in. Hard to see but there is a little smoke ring but when I took a bite, it just melted in my mouth. A little broccoli and homemade mac n cheese rounded out the football Sunday meal.
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