"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Smoked Deer Tenderloin Recipe

  Tried it? Rate this Recipe:


This recipe for Smoked Deer Tenderloin, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Crawford
Added: Wednesday, November 18, 2009


1 whole deer tenderloin
1 tsp. garlic salt
1 tsp. season salt
1 tsp. cajun seasoning
4 strips uncooked bacon

Cut 2 splits lengthwise down the tenderloin (splits need to be about as deep as a piece of bacon is wide).

Mix together the garlic salt, season salt, and cajun seasoning and spread evenly over the tenderloin-even into the splits (give or take a little on the seasonings-they are estimates).

Put 2 strips of bacon lengthwise into each split for a snug fit.

Wrap tenderloin in aluminum foil leaving the top open to allow smoke in. Then place aluminum foil into 13x9 in. pan into smoker.

Smoker should be set between 300-350. Smoke for 2-3 hours, do not leave in too long or meat will dry out. Use whatever wood preferred to smoke--hickory and apple are the usual.

Number Of Servings:
Preparation Time:
10 min.
Personal Notes:
A Crawford Thanksgiving favorite!




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!