Smoked Venison Tenderloin

Sunday, January 3, 2021
Just when you think you've made the best recipe for any roast, this Smoked Venison Tenderloin comes along and knocks it out of the park and over the top delicious.

When you have the opportunity to have this juicy tender tenderloin, this should be the first recipe you try.

Although any beef, pork, or even chicken can be used in its place if you don't have a hunter in your family, this recipe is fabulous for the smoker, grill, or even instant pot.

I have given the instructions for all those cooking methods below and then some tips along the way to help you make the best tenderloin roast ever.

If you're a venison fan, you are in for a real treat and this bacon-wrapped venison tenderloin is the best with my espresso rub in the beer you will ever cook and serve to family and friends.

We love venison cabernet hamburgers, venison chili, and fried venison steak cutlets, those are all favorites just waiting for all venison loving readers out there!.

Scroll down to the bottom for this fantastic way to smoke venison tenderloin.

this is a delicious smoked venison tenderloin wrapped in bacon cooked in beer in a tin foil roasting pan

Easy Recipe

The recipe has several ways to cook the tenderloin even indoors with a few different ingredients added.

Whether you choose oven-roasted, slow cooker, grill or electric smoker, this roast is tender, juicy and fork-tender.

Check out below and read through the tricks and easy way to get this venison tenderloin made to perfection.

this is a medium rare venison tenderloin cut using a knife and fork to show the inside of the meat cooked

Ingredients You Will Need to Make This Recipe

Scroll down to the recipe card for exact measurements and print them off

  • Venison tenderloin, beef, pork, or boneless chicken
  • season espresso coffee, oregano, chili powder, smoked paprika, garlic powder, salt, pepper,
  • beer
  • extra virgin olive oil
  • minced fresh garlic
  • hickory smoked or applewood bacon raw
  • cayenne if you want some heat is optional
  • coriander
  • mustard powder
  • see optional side dish suggestions for serving below:
  • Serving suggestions: cooked rice, buttered noodles, mashed or baked potatoes, baked beans, salad, rolls, corn on the cob

this is a raw venison tenderloin wrapped in bacon


  • always preheat the grill or smoker if using 
  • Add water to the tray in the electric smoker or beer
  • For best results use a meat thermometer, the roast should be at 140 degrees in the center
  • Mix all the rub in a bowl first to combine evenly
  • Refer to the instructions for oven bag roasted and use liquid smoke for the flavor
  • Any boneless meats when venison deer meat isn't available

this is a collage of how to make the perfect roasted venison tenderloin

Other Additions

  • mushrooms
  • boiled, mashed, or baked potatoes
  • celery and carrots
  • onions
  • corn on the cob ears
  • sliced pepper hot or sweet
  • grape tomatoes

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Other Recipes To Try

Venison Bolognese Sauce

Old Fashioned Venison Stew

Venison Meatloaf

Venison Cacciatore

this is a roast tenderloin with wrapped in bacon with a espresso rub on top

Cooking Methods

Using another cooking method can be used and the venison will still be flavorful, just not as deeply smoked in the oven or instant pot versions.

You will have to adapt by using liquid smoke (if you don't have a smoker available), use the oven bag instructions, instant pot pressure cooker instruction manuel or using a slow cooker, all of these instructions on times plus directions are available to enjoy this recipe.

If you love smoked meats, to bet the best results use a smoker grill outdoors or an electric smoker.

Either way, this venison smoked tenderloin or other meat you choose with this rub and recipe will be your favorite way to serve it.

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Yield: 6
Author: Claudia Lamascolo
Smoked Venison Tenderloin

Smoked Venison Tenderloin

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M
This recipe is for a seasoned and smoked venison tenderloin or beef. Cooking methods can be done in an electric smoker, grill smoker, slow cooker, or oven roasting bag..


  • 4 to 6-pound Venison Tenderloin
  • 1 can beer
  • 3 tablespoon extra virgin olive oil
  • 10 strips of  raw hickory smoked or applewood bacon
  • Espresso Rub 
  • 2 tablespoons  chile powder 
  • 2 tablespoons finely ground  instant espresso coffee or beans 
  •  2 teaspoons dark brown sugar 
  • 1 teaspoon granulated garlic powder
  • 1 tablespoon minced garlic
  • 1 tablespoon  smoked Spanish paprika 
  • 1 teaspoon dried oregano 
  • 1 teaspoon  freshly ground black pepper 
  • 1 teaspoon ground coriander
  •  1 teaspoon mustard powder
  •   1 tablespoon sea salt or pink salt
  •  Smoking Chips used for smoking: Hickory (if you use applewood bacon use applewood to smoke the venison)
  • Large disposable Aluminum Pan or Roasting Pan to fit in your smoker
  • Tinfoil
  • Notes and Cooking Methods: 
  • if using an Electric Smoker add beer or water to the pan as your liquid in the bottom tray preheated at 255 degrees, 4 to 6 hours. 
  • For the oven use a plastic oven roasting cooking bag set the oven at 325 degrees for 4 to 6 hours adding 6 teaspoons liquid smoke and  1 cup beer to the bag along with the rub and bacon follow bag directions. 
  • For the grill just fill with smoker chips of choice. at 255 degrees temperature for  4 to 6 hours.
  • If using a slow cooker/instant pot, you will have to add 6 teaspoons of liquid smoke to 1 cup of beer to the pot on high for 6 hours.
  • This roast will be set to a preheated temperature of 255 degrees for 4- 6 hours.
  • Continue adding chips when needed.
  • For best results and doneness use a meat thermometer, venison should be at 140 degrees internal temperature. 


  1. Preheat smoker to 255 and set for 4 hours. ( If you want this medium well continue for 2 more hours.)
  2. Add your smoking chips when the smoker reaches the temperature then add water to the cooking tray in your smoker if you have one.
  3. Place the tenderloin in a large roasting pan.
  4. Wrap the venison with bacon strips.
  5. Mix all the dry rub ingredients together and sprinkle over the top of the venison.
  6. Pour the beer into the bottom of the pan and drizzle with olive oil.
  7. Place the meat in the smoker covered loosely with foil.
  8. Note: the internal temperature for a 6-pound venison roast should read  140 degrees and will be still pink in the center.
  9. Cook longer for well done.
  10. For best results use a meat thermometer for desired doneness.
  11. We cooked a 6-pound roast for 6 hours and it was medium-well.



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Corn on the Cob

this is a venison smoked tenderloin in beer and coffee rub


  1. Looks really good Claudia and there have been several deer harvested within a half mile of our house by our neighbors and his friends, but as a non hunter non for me.

  2. Can I come over for the dinner? I am drooling over that golden brown surface and juicy tender cut.

  3. Wow this smoked tenderloin looks so good! I just got my hubby a smoker for Christmas so we are looking for new recipes to make. Going to try it this week!

  4. I have never seen venison cooked like this, but it looks delicious. Perfectly cooked.

  5. Wow that looks like an incredible recipe. Perfect flavor profile for venison. Love the detailed instructions.

  6. This venison looks so good! Love all those spices and how you wrapped it in bacon.

  7. Great! I am hungry after reading your blog. Everything is looking very tasty. Your topics are very helpful for this community. Thank you so much for sharing a good article with us.

  8. Bintu | Recipes From A PantryJanuary 3, 2021 at 2:30 PM

    What a delicious way to enjoy venison! I haven't had a venison dish in quite some time and my mouth is watering at the thought of this tasty dish!

  9. Venison is such a versatile and delicious protein! I love your recipe, scrumptious!

  10. This looks amazing! And your easy instructions are going to make this super easy to try!

  11. We got some venison tenderloin for Christmas from our neighbor, and this recipe was exceptional! We smoked it in our grill, and it came out so juicy and flavorful! Thank you so much for a fantastic recipe!


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