Wild Game Recipes: Reverse Seared Venison Backstrap
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
Related Stories: Wild Game Recipes: Duck Tacos with Cherry Sauce
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.
Related Stories: Extreme Huntress: Hunting Competition
Related Stories: Eye of the Hunter: Spanish Peaks: A Hunting Conservation Series
Related Stories: Wild Game Recipes: Crispy Venison Stir Fry
Related Stories: Wild Game Recipes: Mango Bacon Pigeon
Related Stories: Wild Game Recipes: Smoked Quail