📝 About This Recipe
This recipe elevates the crown jewel of wild game—the backstrap—into a masterpiece of the pit-master's art. By utilizing a low-and-slow reverse sear method, we preserve the lean meat's incredible tenderness while infusing it with the rugged, aromatic essence of oak and juniper. The result is a buttery, melt-in-your-mouth texture with a complex crust that celebrates the true spirit of field-to-table dining.
🥗 Ingredients
The Meat
- 2 pounds Venison Backstrap (trimmed of all silver skin and brought to room temperature)
- 2 tablespoons Olive Oil (used as a binder for the rub)
The Signature Rub
- 1.5 tablespoons Kosher Salt (coarse grain preferred)
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
- 1 teaspoon Dried Juniper Berries (crushed to a fine powder)
- 1 tablespoon Garlic Powder
- 1 teaspoon Smoked Paprika (for color and depth)
- 1 teaspoon Dried Thyme (rubbed between palms to release oils)
- 2 teaspoons Brown Sugar (to aid in caramelization)
The Finishing Butter
- 4 tablespoons Unsalted Butter (high quality)
- 2 sprigs Fresh Rosemary (bruised)
- 3 pieces Garlic Cloves (smashed)
👨🍳 Instructions
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1
Remove the venison backstrap from the refrigerator at least 45 minutes before cooking to ensure an even cook throughout the meat.
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2
Using a very sharp boning knife, meticulously remove every trace of the iridescent silver skin; this connective tissue does not break down and will cause the meat to toughen.
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3
Preheat your smoker to 225°F (107°C) using a mild hardwood like oak, cherry, or pecan. Avoid heavy woods like mesquite which can overpower the delicate game flavor.
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4
In a small bowl, combine the salt, cracked peppercorns, crushed juniper, garlic powder, paprika, thyme, and brown sugar to create the rub.
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5
Lightly coat the entire surface of the backstraps with olive oil, then apply the rub generously, pressing it into the meat so it adheres well.
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6
Place the backstraps directly on the smoker grates. Insert a digital meat probe into the thickest part of the largest loin.
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7
Smoke the venison until the internal temperature reaches 120°F (49°C). This usually takes 45 to 60 minutes depending on the thickness of the cut.
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8
Once the target temperature is reached, remove the meat from the smoker and tent loosely with foil. Increase the heat of your grill to high, or heat a heavy cast-iron skillet over high heat.
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9
Add the butter, smashed garlic, and rosemary sprigs to the hot skillet. Once the butter is foaming, place the backstraps in the pan.
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10
Sear the meat for only 60-90 seconds per side, spooning the aromatic butter over the meat continuously (basting) until a dark, rich crust forms.
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11
Remove the backstraps from the heat when the internal temperature hits 130°F (54°C) for a perfect medium-rare.
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12
Transfer to a cutting board and allow the meat to rest for at least 10 minutes. This is crucial for the juices to redistribute.
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13
Slice the backstrap against the grain into 1/2-inch thick medallions and serve immediately while warm.
💡 Chef's Tips
Always use a meat thermometer; venison is extremely lean and goes from perfect to parched in just a few degrees. Don't skip the silver skin removal, as it is the primary source of the 'gamey' flavor people often dislike. If you don't have juniper berries, substitute with a teaspoon of gin in the basting butter for a similar botanical note. Let the meat rest uncovered or very loosely tented to prevent the crust from becoming soggy. Use fruitwoods for a sweeter smoke profile that complements the natural sweetness of the venison.
🍽️ Serving Suggestions
Pair with a robust Red Zinfandel or a smoky Syrah to complement the charred crust. Serve alongside a creamy parsnip puree or garlic mashed potatoes to balance the lean meat. A side of balsamic-glazed roasted Brussels sprouts adds a perfect acidic counterpoint. Top with a spoonful of blackberry or huckleberry reduction for a classic wild-game pairing. Offer a simple arugula salad with lemon vinaigrette to cleanse the palate between bites.