Wild Game Recipes: Reverse Seared Venison Backstrap

October 17, 2017

The venison backstrap is one of the choicest cuts of game meat. This recipe should be tacked up in every deer hunter’s kitchen.

Makes 4 servings:

  • 1 venison back strap lion (12″)
  • olive oil
  • Camp Chef all – purpose seasoning/rub
  • Salt
  • Pepper

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Trim loin and remove all silverskin. Rub olive oil on the exterior of the loin. Season loin with Camp Chef all-purpose seasoning and lightly season with salt and pepper. Set Camp Chef SmokePro pellet grill to the Low Smoke setting (175°) and start Camp Chef SmokePro Sear box and set to medium-high. Smoke loin until internal temperature reaches 100° (about 35-40 minutes). Remove backstrap and place on the sear box, sear for 1 minute per side. Slice and serve with a medley of grilled vegetables.

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