Roe Deer Tenderloin with Red Wine
Fine roe deer tenderloin is marinated in an intense red wine marinade with wild herbs and then gently hot-smoked. The combination of the wine's tannin richness and smoke note creates a complex, elegant flavor profile. Cherry wood accentuates the fruity component of the marinade.
Ingredients(for 1 kg)
Instructions
Marinade & Marinating
8-24 hoursStir all marinade ingredients together. Place the cleaned roe deer tenderloin in a shallow dish, cover with the marinade, cover the dish and marinate in the refrigerator at max. 4 °C for 8-24 hours. Turn the meat once during marinating.
Drying & Acclimatizing
45 minutesRemove the tenderloin from the marinade, drain and carefully pat dry with kitchen paper. Acclimatize on a rack at room temperature for 45 minutes. Preheat the smoker to 95-115 °C and prepare cherry and beech wood chips.
Smoking
2-4 hoursPlace the roe deer tenderloin on the middle rack and insert a core thermometer. Alternate cherry and beech wood chips to maintain continuous, gentle smoke. Remove from the smoker at 60-63 °C core temperature. The meat will appear slightly pink – this is safe at this core temperature.
Resting
10-15 minutesCover the tenderloin loosely with aluminum foil and rest for 10-15 minutes. The core temperature will rise another 1-2 °C. Cut into thin medallions across the grain and serve immediately.
Pro Tip
Add a splash of the red wine marinade to a drip pan under the tenderloin. The evaporating wine keeps the meat moist and adds extra flavor. Never exceed 65 °C core temperature – roe deer tenderloin is very lean and dries out quickly.
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