Deer Backstrap The Easy Way - Smoked Venison Recipes
SMOKED Venison Backstrap
Simple and easy smoked venison backstrap
#smokedbackstrap #smokedvenisonbackstrap #pelletsmoker
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Ingredients:
2 tablespoons of kosher salt
3 tablespoons of ground black pepper
1 tablespoon of garlic powder
Venison backstrap
Step by step instructions:
Mix your seasoning
Clean backsrap
Smoke backstrap in your smoker at 250 degrees
Remove when internal temperature reaches 130
Enjoy the best cut of meat
Honey Bourbon Venison Backstrap Recipe
Tired of the old venison recipes? Then give this Honey Bourbon Venison Backstrap recipe a try! Want the full recipe? Find it on the blog:
Jenn Homa is a sportswoman, hunter, and wild-game chef with a strong passion for the great outdoors. Jenn has partnered with Moultrie Mobile to bring you Wild Kitchen, a collection of wild game and venison recipes.
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Cook venison like a pro chef! Simple crowd pleasing deer backstrap steak recipe.
How to cook great venison steaks that everyone will LOVE! You need to try this Buttered Venison Steak recipe.
Works for any kind of lean venison; whitetail, mule deer, fallow deer, axis, elk etc
Follow on Facebook facebook.com/brcfallowdeer
#venison #recipe #homecook
Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin Malcom Reed HowToBBQRight
For more barbecue and grilling recipes visit:
Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin Recipe
The backstrap is cut from the top of the deer located on each side of the spine. It’s equivalent to the loin section off a cow or pig.
As far as deer meat goes, it doesn’t get better than fresh venison backstrap. You can cut it into steaks just like beef filet, slice it thin for pan frying, or (my personal favorite) leave it whole and smoke or grill.
I start with 2 whole venison backstraps. With any kind of deer meat you want to make sure that it’s properly trimmed, and by that I mean that all silver skin and sinew is removed from the meat. This is where the “gamey” taste comes from that some folks associate with wild meat. If it’s been properly trimmed and packed deer should never have a “wild taste”.
For this recipe I’m skipping the marinade and using my All Purpose blend of Salt, Garlic, and Black Pepper on the outside. (The ratio is: 2 parts salt, 1 part Granulated Garlic, and ¼ part ground black pepper) Give the backstrap a good dose of this mixture on all sides.
Next I use thin sliced bacon to wrap the entire backstrap. You want to use thin bacon, so that it fully cooks just as the internal temp is reaching medium rare 130 degrees.
Start at one end of the strap and roll the bacon around overlapping each pass. Continue doing this down the length of the backstap, Be sure to overlap each new slice to help the bacon stay in place; you can also insert tooth pics to hold if needed.
Season the outside of the bacon wrapped backstraps with a little Killer Hogs BBQ Rub - - for a little extra kick in the color department. At this point they’re ready for the smoker.
For the cooking process you need a steady temperature of 275 degrees. You can use any smoker or grill set up for indirect cooking (build your fire on one side and cook on the opposite-cool- side.)
Once the cooker is up to temperature add a chunk or two of pecan wood and place the backstraps on the cooking grate. It’s going to take about 1 -1 ½ hours of cooking but I highly recommend using an internal thermometer so you can keep an eye on the temp as it climbs. I use a thermoworks DOT thermometer just for monitoring internal temperature. You can check out my review of the DOT here:
This is one cut of meat you don’t want to overcook. Backstrap is best cooked rare to medium rare; anything else is just ruining great cut!
When the straps hit 120-125 they’re getting close to being done, and this is just the right time to apply a finishing glaze. I took a little inspiration from my Korean grilled short rib recipe and mixed up a quick sauce.
Here’s the recipe:
- 1/2 cup Soy Sauce
- 1/4 cup Molasses
- 1/4 cup Rice Vinegar
- 2 TBPS Brown Sugar
- 2 TBPS Honey
- 4 gloves minced Garlic
- 1 TBPS minced Ginger Root
- 2 TBPS Sesame Oil
- 1 TBPS Sesame Seed
- 3 Green Onions finely chopped
- 1 Jalapeno Pepper - finely diced
Combine these ingredients in a microwave safe bowl, and heat for 2 minutes in microwave on high. Stir and heat for another 1-2 minutes. Reserve some of the sauce for serving.
When the backstraps hit 125, brush on the glaze and continue cooking until the internal reaches 130 degrees. Immediately remove the meat from the grill once the alarm sounds, and let them rest for 10 minutes. You’ll notice the bacon is fully cooked and brown on the outside and the inside is pink and a little firm. I guarantee it’s tender and juicy. I’ve had people swear that it’s not venison.
This method can also be used on beef or pork loin with some adjustment for temps, but give venison a try and get out there and enjoy the Outdoors!
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Reverse Seared Backstrap w/ Blueberry Bourbon Sauce | Reverse Sear Venison Backstrap Recipe
The absolute best way to cook your venison backstrap is to reverse sear it. Reverse seared venison backstrap is first slow cooked in an oven (or smoker) until it's about 15 degrees below your desired target temperature, then it's finished with a high heat sear in a pan to form a nice outer crust. This method is a far simpler way to hit your target temp without accidentally overcooking the meat. Also, the reverse searing method dries out the surface of the meat in the oven, creating a thin outer coating that’s perfect for quick searing on a hot surface and ensures a golden brown crust. Add a delicious blueberry bourbon pan sauce to the mix, and you've got one of the tastiest ways to enjoy your deer meat out there.
Long story short, watch the video, follow the recipe, and tell me how it turns out for you!
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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)
Supplies:
Metal Wire Rack (Amazon Affiliate Link: )
Baking Pan (Amazon Affiliate Link: )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: )
Small sauce pan (Amazon Affiliate Link: )
Instant Read Thermometer (Amazon Affiliate Link: )
The good folks at Musket Powder Seasoning have offered me a discount code I can pass on to my viewers!
If you like BBQ rubs and wild game seasonings with exceptional taste and versatility, give Musket Powder a visit, and pick up a bottle or two. I highly suggest checking out their black label for venison.
Use Discount Code: TEXAN10 and receive 10% off your entire order!
Thank y'all so much for watching! If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew
Pan Roasted Venison - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a Pan Roasted Venison
Find the recipes here:
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Thumbnail photography by David Loftus
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For more nutrition info, click here:
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