Take your venison game to the next level with this reverse-seared backstrap! Slow-cooked to perfection and finished with a sizzling sear, this method locks in the juiciness while delivering that perfect crust. Whether you're a seasoned hunter or just love great food, this one's for you! 🦌🔥 Watch now and get ready for some GOOD groceries!
Ingredients:
1 Venison backstrap
2 tbsp butter, divided
Marinade:
2 tbsp garlic paste
2 tbsp Worcestershire sauce
1/4 cup balsamic vinegar
1/4 cup honey
2 tbsp low sodium soy sauce
3 tbsp Hussey's Heifer Dust
1 tbsp beef powder
Directions:
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1. Preheat smoker to 200 degrees.
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2. Start by cleaning up the venison by removing fat and silver skin. In a gallon ziplock mix the marinade well. Add the venison and massage the meat in the marinade. Let sit for 30 minutes or so, not to exceed 4 hours.
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3. Remove the venison from the marinade to paper towels and lightly dry the meat, saving the leftover marinade for a dipping sauce. Season with some more Heifer Dust.
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4. Add meat to smoker and smoke low and slow until meat is around 115 to 120 degrees. When it reaches 115 to 120 degrees pull from smoker and put on cutting board. Preheat griddle to med/high or around 550 degrees.
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5. Put down some avocado oil and put the venison in the oil and sear. While searing, add a tin to the griddle and add the remaining marinade and heat up and reduce to make a sauce.
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6. After flipping once, turn griddle to low and add tablespoon of butter to the griddle and let venison cook in the butter. Keep mixing the meat and butter together. When meat reaches medium rare temp, pull from griddle. Add a tablespoon of butter to the sauce and continue reducing. When butter is melted and sauce is reduced, remove from griddle.
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7. Slice the backstrap and add sauce to the top and enjoy.
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