Smoked Venison Backstrap FULL Recipe on Pit Boss Pellet Grill
Deer season has kicked off in Louisiana, so you know what that means: we’re firing up the Pit Boss grill. Justin Martin shares his new favorite recipe, Smoked Venison Back strap in this week’s episode.
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Best Damn Venison Backstrap | Legendary Recipe
Here's a recipe video on how to properly grill and prepare a venison backstrap. You can take your dolled up venison backstrap recipes elsewhere, this deer camp delicacy is meant to go straight from your deer to the grill. A little salt, a little pepper. . . ‘Nuff said!
INGREDIENTS:
• Venison Backstrap (1 pound or roughly a 10-inch chunk)
• Salt
• Pepper
DIRECTIONS:
1. Go into woods.
2. Hunt deer.
3. Kill deer.
4. Remove backstrap from deer.
5. Fire up grill.
6. Add salt and pepper to backstrap.
7. Grill (while butchering rest of deer) on high heat for 5-7 minutes per side or until internal temp. reaches 140°(med-rare).
8. Remove from grill, cover with foil, and let rest for 7 minutes.
9. Crack a cold one and celebrate the hunt.
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Pulled Venison BBQ (simple and delicious)
You may think Venison is too lean to use for BBQ, perhaps you think it may be dry. You won't be disappointed if you make it this way!
My suggestion is to start with one of the 3 roasts on a hindquarter so you'll have the slow cook part covered and plenty of flavor from the roast recipe below.
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2 Timothy 3:16-17
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Roast Recipe:
Salt and pepper meat on both sides.
In a dutch oven, put a few tablespoons of olive oil, turn to high and sear meat on all sides to lock in flavor.
Place meat in crock pot and turn on low.
Add water until 2/3 of roast is submerged.
Add 1 tsp of Better Than Bouilon for each cup of water.
Dice up a whole onion and add to roast.
Add bayleaf and shake in rosmary and thyme (1/2 Tbsp each).
Shake in some Worchestershire Sauce.
Cook on low for 8 -10 hours.
Pulled Venison BBQ (2 Pounds Meat):
Once roast is cooked and falling apart tender, drain out graving except half cup.
Pull meat apart with 2 forks.
Add 3 Tbsp of white distilled vinegar and mix in.
(You can freeze the roast here or move to the next step)
Add 2 Tbsp of bacon fat, 3 Tbsp of Sweet Baby Rays BBQ sauce, 1/2 cup of apple juice, and
1 piece of cooked bacon and mix.
Also sprinkle in 2 Tbsp dark brown sugar,
A few shakes of onion powder,
A few shakes of liquid smoke,
A few shakes of Worcestershire sauce and
A few shakes of black pepper.
Cook on low for 2-3 hours periodically checking to make it has enough fluids (if not, add a little vinegar and apple juice but not much, you want it to have the consistency of pulled BBQ).
Seve!
Homemade Cole Slaw:
You can shred the vegetables yourself or buy a bag of shredded cabbage, carrots, kale, brussel sprouts and napa. (marketside super blend from Walmart is a great choice). Betty Crocker Recipe
Mix bag with 3/4 plus 1 Tbsp cup sour cream,
7 Tbsp mayo,
5 1/4 tsp sugar,
3 1/2 tsp lemon juice,
3 1/2 tsp Dijon mustard,
3/4 tsp celery seed,
1/2 tsp pepper
Cover and refrigerate cole slaw at least 1 hour to blend flavors.
Serve!
Thanks for Watching!
Enjoy!
Grilled Venison Tenderloin on the Golden's Cast Iron | Heath Riles BBQ
One of my friends harvested a deer over the weekend and dropped me off a deer tenderloin. I couldn’t wait to marinate it and grill it up with a few seasonings, add some sauce, and dine like a king.
Full Step-By-Step Recipe:
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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Simple Citrus Rub
• Thermapen One
INGREDIENTS:
• Venison Tenderloin (cut into medallions)
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Simple Citrus Rub
FOR MARINADE:
• 1/3 cup Worcestershire Sauce
• 1/3 cup Soy Sauce
• 1/3 cup Balsamic Vinegar
• 1/4 cup Olive Oil
• 2 tablespoons Minced Garlic
• 1 tablespoon Coarse Ground Black Pepper
• 1 tablespoon Heath Riles BBQ Garlic Butter Rub
FOR RED WINE MUSHROOM CREAM SAUCE:
• 1 small container of fresh, sliced Mushrooms
• 1 tablespoon Minced Garlic
• 3/4 cup of Red Wine
• 1/2 cup Heavy Whipping Cream
• 2 tablespoons of butter
DIRECTIONS:
1. Trim venison tenderloin and cut into medallions.
2. Make marinade (ingredients above) and allow meat to marinate for a minimum of 4 hours. It is ok to marinate overnight or up to 24 hours.
3. Once ready to grill, get grill up to temp. Our Golden's Cast Iron Cooker was around 450º-500º.
4. While grill is heating up, take medallions out of marinade and season with Heath Riles BBQ Hot Rub and Heath Riles BBQ Simple Citrus Rub on both sides.
5. Get ingredients ready for Red Wine Mushroom Cream Sauce if you plan to cook on the grill like Heath did. We cooked this sauce in a cast iron skillet.
6. Cook medallions on grill until an internal temperature of 125º-130º is reached. Remove from heat.
7. Make Red Wine Mushroom Cream Sauce if you wish. Allow medallions to rest for at least 10 minutes before eating.
8. Once your sauce is done and your meat is rested, ENJOY!
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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EASY CUBE STEAK ROLL UPS! VENISON Grilling Tips
Venison Cube Steak Grilled to perfection. Michael Waddell gives us the full tutorial on his favorite wild game recipe - Venison Cube Steak Roll ups. Grab a few grilling pointers and this simple wild game recipe could quickly become one of your deer meat favorites. Grilling with family and friends is a great way to relax and enjoy time spent outdoors.
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