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Grilled Venison Backstrap grilled with blackberry sauce
I’m an avid advocate of leaving the backstraps in their entirety and not cutting them into smaller steaks – it allows them to be cooked to perfection with assistance from Hardcore Carnivore Black seasoning. Here’s how I grill my backstraps, and cook them to perfection. Blackberry pan sauce to go with em.
For the instant read thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=bm
For the seasoning: https://www.hardcorecarnivore.com/collections/shop/products/hardcore-carnivore-black
Want to test my season? visit Hardcore Carnivore: https://www.hardcorecarnivore.com/
What’s up? My name is Jess Pryles. I’m a meat activist and the boss at Hardcore Carnivore. I’m a live fire cook, author, and TV presenter with a love for meat and beef science. Plus, I know the basics of Texas barbecue style. I was born in Australia, I now reside in Austin, Texas.
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Venison Tacos – Deer Backstrap spiced in Mexican Seasonings and smoked until medium moderately rare. Then the venison backstop is separated and served in deer tacos on a tortilla with fajita vegetables and an Gringo green sauce.
#backstraptacos #deerbackstrap #howtobbqright
Deer Backstrap Tacos
WHAT MALCOM used in this recipe:
– Malcom’s Grande Gringo Seasoning http://bit.ly/GrandeGringo
– Killer Hogs AP Seasoning http://bit.ly/TheAPRub
– Black Nitrile Gloves http://bit.ly/NitrileBBQGloves
– White “Hand Saver” Gloves https://bit.ly/HandSaver
Backstrap Tacos Recipe
– 1 venison backstop trimmed and halved
– 1/4 cup of Malcom’s Grande Gringo Mexican Seasoning
1 – 1 medium onion chopped
– 1 bell pepper, green and sliced
8oz white button mushroom chopped
– 3 roma tomatoes sliced
– 1 dozen flour tortillas – taco size
– 8oz Gringo Green Sauce* recipe below
Fresh cilantro and the cotija cheese to serve
Directions:
1. Season the back straps of venison on all sides with Grande Gringo seasoning.
2. Prepare pellet grill or other grill or smoker for indirect smoking at 250degF.
3. Backstop the grill and cook until the internal temperature is the 125degF mark on an Instant read thermometer. *cook until your desired doneness but I recommend medium rare
4. The back strap will be on smoker saute’ onions, bell pepper, and mushrooms over a flat top griddle. 5. Sprinkle with salt, pepper Add Salt, Pepper Garlic and cook for 7 to 10 minutes. Add tomatoes and continue to cook for 2 minutes or until tomatoes begin melt and then slightly grill.
6. Unclip the back strap of the grill as soon as it is at 130degF. Let it cool for 5-7 minutes.
7. Slice into thin strips and serve on warm flour tortillas with sauteed veggies, cut cilantro pieces, chopped cotija cheese as well as Gringo The green sauce* (recipe here).
Gringo Green Sauce
– 8oz sour cream
– 1 large Haas Avocado
A quarter cup of chopped cilantro
1 jalapeno, coarsely chopped
2 teaspoons Malcom’s Great Gringo Mexican Seasoning
– Juice from 1 lime
– 1/4 cup water (more/less as needed)
Directions:
1. Put the ingredients into a blender or food processor to blend until smooth. Scrape off the edges and add water 1 Tablespoon each time until it reaches the desired consistency. The sauce must be smooth, not clumpy.
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Venison Backstrap is a top level favorite when it comes to Wild game cookery. Filling the backstrap with crab meat is a way to make it better. This surf and turf recipe is a perfect combination of that soft red meat bite of venison along with the taste of crab’s sweet meat and spices, that hits a perfect balance for dinner each time.
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Ingredients:
1 to 1 1/2 Lbs. Venison Backstrap
8 ounces of crabmeat (I employed blue crab claw meat but there are a lot of options)
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Thanks for watching! If you have questions, or if there’s anything you’d like to know about, feel free to leave comments in the comments section below. I’m always up for talking foods, trying out new dishes and helping other people find innovative recipes.
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I love eating wild deer. It is in Mississippi we have a healthy population of white-tail deer. And If you are looking for free-range, 100% organic, non-GMO red meat, deer is the way to go.
In this recipe I break in those lower ribs (aka backstraps) into butterflied files. After bathing them for a few minutes in a special marinade, I wrapped them in bacon, to sear quickly and hot on a good piece of charcoal.
I get a good blanket of hot coals, and place a set of GrillGrates in the middle of my normal grill grates. When the temperature of my grill rises to about 450-500 and it’s ready to grill these bacon wrapped filets of deer.
I cook my typical way every cut that I’m cooking hot and fast. I did shorten my time by a bit since this was a smaller piece and I wanted to cook more tender… But it was still the same technique. The steak is placed on one side, after 1.5 minutes I rotate it 90 degrees to get that perfect cross-hatch mark (this is where GrillGrates will come in handy). In about 3 minutes, I flip the steak and repeat the process.
I used my spatula, but really I just employed my hands. Also, with an unbleached white cotton glove and the black nitrile glove you are able to hold the hot meat without getting burned.
Deer meat is best eaten fresh, and for me it’s at around 120 degrees in the internal temperature (it’s expected to increase into a 125-degree internal temperature for the remainder). This is similar to cooking a steak with a little more! However, if you wish to cook it to medium rare, it is possible to cook it up to approximately 125-128 inside and let it continue to cook to a medium rare – medium. But please, nothing more than that!
It is possible to pair these filets with any other side dish. They are delicious along with Grilled Asparagus. They are topped off with a rich Boursin Cheese sauce. Look at the recipe below for all the details:
Grilled Deer Filet Ingredients:
8 Venison filets
8 strips of thin Bacon that have been cut into slices
Mix all ingredients in one large bowl. Mix until honey and sugar are incorporated.
Grilled Deer Fillet Directions for Filets:
1. Take off silver skin and excess fat from 2 the deer’s legs (back straps). Divide each loin into four” portions and butterfly each through a cut that is around the middle of each portion. (be sure not to cut your steak halfway all the way through.
2. Place each steak in a dish that is shallow and pour the marinade over the top. Place the dish over clear plastic wrap. Let it soak for 2 hours.
3. Cook bacon ahead in the oven on a baking pan for 6 minutes at 400 degrees. Remove the bacon and place it on a towel to get rid of any grease. It should be lightly brown and soft.
4. Prepare charcoal grill for direct cooking over hot coals. Temperature of grill must be 475 to 500 degrees.
5. Remove the marinade from each of the filets and then drain any excess on tissue paper. Each filet is wrapped in bacon, and then use a toothpick to hold it in place.
6. The outside of the steak should be seasoned by sprinkling it with AP Seasoning and Steak Rub.
7. Set each one on the hot grill, cook for 1 1/2 minutes, twist the filets in order to form grill marks. cook for an additional 1 half minutes. Continue this procedure on the opposite side.
8. The filets should be removed from the grill as soon as they reach 120°F for rare, or allow them to cook for as long as you’ve desired level of doneness.
9. Rest the deer filets for 5 to 7 minutes prior serving. Plate the Asparagus with a sprinkle of Boursin Cheese sauce.
Grilled Asparagus Recipe
1 fresh bunch Asparagus
– 1 Tablespoon 1 Tablespoon Olive Oil
– 1 tablespoon Killer Hogs Rub
Rinse and remove Asparagus. Take the stem with the woody end and coat with olive oil. Add AP Rub to the mix and place on 400 degree grill for 8-10 mins, rotating it every few minutes to ensure even cooking.
Boursin Cheese Sauce:
1 package Boursin Cheese Garlic & Herb
– 1/4 cup Heavy Cream
– 1 teaspoon Lemon Pepper
A pinch of salt is enough to be taste
Pour Boursin cheese into a small pot on medium-low heat. Add heavy cream a little at a moment while stirring the mixture to melt cheese. (add more heavy cream, 1 teaspoon at a stretch if needed). Serve with lemon pepper and salt to taste. Serve warm on top of Asparagus.
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