Missouri is one of the best places to hunt white tailed deer, and many hunters will be harvesting a deer this year. When it comes to cooking venison, a Missouri Chambourcin makes an excellent marinade. Fruity, with notes of cherry and earthy flavors, Chambourcin has lower acidity, which leaves the meat tender. The marinade seasons the lean meat wonderfully, allowing it to remain moist without overpowering its delicious taste. This marinade works great for venison steaks, roasts, and tenderloins. The marinade instructions below were used for a deer tenderloin that was two to three pounds, but adjustments can be made to fit the cut of meat you’re planning to cook.

Ingredients

• 1 cup Missouri Chambourcin

• ½ cup of olive oil

• ½ small chopped onion

• 2 tbsp - Worcestershire sauce

• 1 tbsp - minced garlic

• 1 tbsp - honey mustard

• ½ tbsp - sugar

• ½ tbsp - salt

• ½ tbsp - pepper

• ½ tbsp - Montreal steak seasoning

• 1 deer tenderloin - about 2-3 pounds, trimmed if necessary

Directions

1. Whisk together the marinade ingredients in a bowl.

2. Place tenderloin in plastic bag or glass bowl and pour marinade over, turning tenderloin to coat well. Cover/seal and marinate in the refrigerator for 8 to 12 hours.

3. Prepare smoker with charcoal and apple wood chips. Place tenderloin on the grill. Pour the excess marinade in a water pan and place it below the tenderloin. Depending on thickness and your preference, smoke for 5 hours turning tenderloin once every hour. Venison is typically served rare to medium rare.

A glass of Missouri Chambourcin pairs perfectly with venison! Try serving mashed potatoes and green bean casserole with this finished venison dish.