Venison Tenderloins Two Ways: Westby Creamery Style

Dec 28, 2020

Venison Tenderloins Two Ways: Westby Creamery Style

This recipe is not for the culinary faint of heart — but don’t let that discourage you! Its smoky and savory deliciousness will have your mouth bursting with flavor with each bite, making it oh so worthy of your time.

Curtis Rogers, Westby Creamery’s retail sales representative, has a knack for smoking meat. Each Sunday his family gets together to hangout and enjoy his smoked creations. Recently, he crafted two perfectly tender, smoked venison tenderloin recipes using Westby Creamery Organic French onion dip and cheese curds.

Note: This recipe can be made in a grill or oven as well.

Ingredients:

For the marinade

• Venison Marinade (Malcom Reed How to BBQ Right recipe)
• ¼ cup Worcestershire Sauce
• ¼ cup Soy Sauce
• ¼ cup Balsamic Vinegar
• ¼ cup Water
• ¼ cup Vegetable Oil
• ¼ cup Honey
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Steak Rub
• 1 Tablespoon Lemon Pepper
• 1 Tablespoon All-Purpose Seasoning

For the meat & stuffing

• Venison Tenderloin (Beef Tenderloin, Pork Tenderloin or even Boneless Turkey Breast will work as well, just be sure to adjust the final internal cooking temperatures appropriately.)
• 1 Tablespoon Steak Rub
• Westby Creamery Organic French Onion Dip
• Or, Westby Creamery Cheese Curds
• BBQ sauce

Instructions:

Westby cheese curd filling

1. Mix all marinade ingredients together and pour into storage bag with meat. Make sure the meat is completely covered by the mixture. Then let sit in refrigerator for up to 24 hours.
2. Remove meat from marinade and discard the marinade, pat the meat dry with paper towel.
3. Cut a pocket in the meat starting about an inch in from the end and stopping about an inch from the other end.
4. Stuff with either Westby Creamery Organic French Onion Dip (Organic has a thicker consistency than the conventional that will hold up well in the heat) or Westby Creamery cheese curds (For some extra spice, add sliced jalapenos.)
5. Season the meat with the same steak rub used in the marinade.
6. Wrap the tenderloin with strips of bacon to hold in the dip stuffed in the
   

   Westby French onion dip filling

   meat.

7. Set up a smoker to 275 degrees and cook until venison reaches 110 degrees internal temp. Then baste warm BBQ sauce all over the top of the bacon and raise the temperature to about 350 degrees. Cook until the venison reaches 130 degrees internal temp. (This takes roughly an hour and 45 minutes.)
8. Remove the meat and cover with foil for about 15 minutes to let the juices absorb and cool. Then slice into 1-inch medallions and enjoy!