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!
Follow me on Instagram:
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.
If you like what you see, please make sure to Like & Subscribe to the channel. I post new content weekly and would love to have you along for the ride.
-Drew
Venison Meat Sauce
This venison meat sauce is our go-to red sauce for pasta night! Ground venison, crushed tomatoes, and flavorful herbs combine in a simple sauce that’s perfect for pasta. As a bonus, it’s a great filling for things like lasagna or a simple pasta bake!
WRITTEN RECIPE:
THE BLOG:
CONNECT WITH ME!
Instagram:
Tik Tok:
Facebook:
Pinterest:
----------------
About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.
I love sharing recipes that are made with real, whole ingredients and involve classic cooking techniques that can help you gain major kitchen confidence. These include venison, coffee and a few favorites from my family archives!
Come visit me at:
Braised Venison Shoulder
► Support my work on Patreon:
► Recipe Link:
► Diana Kennedy Book:
If you are into hunting and processed venison before, I'm sure you've had the backstraps, made jerky, sausage, or ground it into burger meat. Today, we are going to do something a little different, Venison in Chile Sauce.
This recipe was inspired by a Diana Kennedy recipe for Conejo en Chile or Rabbit in Chile sauce. It can be made with any kind of meat cut, you could do bone-in chicken pieces, beef roast, whatever you have.
Deer shoulder is similar to shoulder from other animals, though in general, deer is leaner than things like beef or pork. For a cut of meat like this with plenty of connective tissue, braising is always a good bet. I just got done doing a braised short rib video, and even though the ingredients in this one are different, the techniques are all the same.
-------------------------------------------------------------------------------------------
MISC. DETAILS
Music: Only Knows by Broke for Free
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #Venison
Research Sources:
- The Essential Cuisines of Mexico by Diana Kennedy
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Venison Steak Diane
This is the classic, the original Steak Diane. It's a French dish, dating back to the 1800s, and was originally Steak Diana, named for Diana, the Roman goddess of the hunt -- and it used venison. This is that version. Seared venison medallions with a rich sauce of brandy, Dijon mustard, shallots, cream and a little tomato. It's super easy to make and is great for date night. Head over to Hunter Angler Gardener Cook for the full recipe:
Gordon Ramsay's Venison With A Red Wine & Chocolate Sauce Recipe
With a simple cream cabbage.
____________________
Add The F Word on Facebook:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter .
#TheFWord #GordonRamsay #Food #Cooking .
Game Meat Recipes | Venison Tenderloin with Chimichurri Sauce with Meat Church
Learn how to make Bacon-Wrapped Venison Tenderloin like a BBQ pitmaster from our partner Matt Pittman.
Recommended Products
Meat Church Seasonings:
Keep watching more Recipe videos:
Subscribe to our YouTube channel:
Bacon Wrapped Venison Tenderloin
1 - 2 Venison tenderloin, backstrap, or strip loin
1 package bacon
Meat Church Holy Cow
Chimichurri Ingredients
• 6 cloves garlic, finely
• 1 shallot, minced
• 1 jalapeño, chopped fine
• 2 bunches cilantro, chopped
• 1 bunch flat leaf parsley, chopped
• 1/3 C fresh oregano, chopped fine
• 3/4 C extra virgin olive oil
• 1/2 C red wine vinegar
• 1 lemon, juiced
Chimichurri Recipe
Combine the garlic, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes. Add the cilantro, parsley and oregano. Mix in the oil. Add our Season Salt to taste.
The sauce is best if you cover and chill it for a few hours to let the flavors meld together.
Bacon Wrapped Venison Recipe
Prepare your smoker with the wood or pellet of your choice (anything but fruit wood) to get up to 250F.
Remove silver skin using a sharp boning knife. Lightly season all sides of venison with Meat Church Holy Cow.
Wrap venison in a single layer with bacon. Using chilled bacon makes handling it easier. Lightly season the bacon wrapped venison with Meat Church Holy Cow or Meat Church seasoning of your choice.
Once smoker is to temp, place venison directly on the grates. Wild Game is lean, and you will want to cook to a final temp under what you would typically do for a piece of beef. Shoot for a final temp between 125 – 128F. Use an instant read thermometer to nail the temperature.
Once your venison has reached temp, remove, and let rest for 15 minutes. You can loosely tent with foil.
Slice up and either spoon chimichurri sauce over your venison or use as a dip. Enjoy!
Follow us on social:
Facebook:
Instagram:
#HaveFunOutThere
Get hot deals, promotions, and more delivered right to your inbox.