Smoked Venison Backstrap

Smoked Venison Backstrap

Hickory smoked, and Coffee rubbed Venison with Mustard and Pickles

Serves – 4                  Brine Time – 4 hours

Cook time – 2 hours

 

Although not necessary, the step of brining can help the venison retain moisture and reduce some of the natural gamey flavor.

Tip – If you can’t get your hands on wild venison you can purchase it farm raised. Farm raised venison is far less gamey than wild, so brining is not as necessary.

 

Ingredients

Hickory smoking blocks

1 Venison backstrap, 12-16oz

½ cup Brown Sugar

½ cup kosher Salt

 

For the rub

½ Tbs. Ground Coffee

½ Tbs. Brown Sugar

¼ Tbs. Chili powder

¼ Tbs. Granulated Garlic

½ Tbs. Paprika

¼ Tbs. Granulated Onion

½ Tbs. Black Pepper

½ Tbs. Salt

Assorted pickles

Assorted Mustards

Crusty bread

 

Method

  1. Remove any sinew or silver skin from the venison
  2. Add the sugar and salt to a container large enough to fit the venison
  3. Add enough warm water to the container and stir until sugar and salt are dissolved, add the venison and enough cold water to cover. Refrigerate for at least 3 hours or overnight
  4. Set up a charcoal grill for indirect heat and wait for the coals to develop
  5. Remove the venison from the brine and pat dry
  6. Combine all of the rub ingredients and liberally coat the venison
  7. Add a dozen hickory blocks to the coals and after 5 minutes place the venison on the grates opposite the heat source, add the lid
  8. The internal temp of the grill should not exceed 250°F
  9. Rotate the venison after 1 hour and remove after 2 hours or when you reach an internal temperature of 120°F for medium rare (recommended)
  10. Allow the meat to rest for 10 minutes before slicing
  11. Serve with pickles, mustard and sliced bread

 

The backstrap was provided by Casey, our eCommerce Specialist. To read about his hunt, read the blog here!


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