Guy Fitzgerald is no stranger to the hunt, and it’s safe to say he is huge fan of venison on the smoker. “Glancing at the pics, you can see this was out of this world delicious! Hickory wood flavor was on point running through the Yoder Smokers Kingman! Cattleman’s Grill Road House rub was a perfect compliment to the sweet flavor of the tender, fresh venison and didn’t overpower the cook. Definitely my #1 method of cooking venison tenderloins, since I was a kid!”
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Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial
A note from Guy:
“These two pieces of venison are the hunters prime muscle meat to enjoy, along with backstraps (we rank heart and liver at the top too). Venison Tenderloin is considered some of the finest meat in the culinary arts world, as well. Where it can be purchased at the retail level (farm raised) it fetches a pretty penny, often around $40/lb. They are typically the first two pieces devoured fresh, and rarely ever make it to the freezer. I would rank the flavor and texture of this cook in the top tier of all things we cook. Excited to do this again and again! Thanks to Yoder Smokers for making the most amazing equipment, and for being amazing people behind the product! Happy cooking to all!”