Go Back

Venison Backstrap

When you have the crown jewel of the deer, you want to make sure it's cooked right. Follow along and enjoy it properly!
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 Deer Backstrap
  • 2-3 Tbsp Meat Church Garlic/Herb Seasoning
  • 1 Tbsp McCormick's Hot Shot Red/Black Pepper

Method
 

  1. Preheat smoker to 180 degrees (RecTeq'ers: XTREME SMOKE). I used mesquite wood.
  2. Season the backstrap(s) with a couple dashes of the pepper, and come back with some Meach Church Garlic/Herb.
  3. Place on smoker until IT nears 130 degrees
  4. Rest for 5-10 minutes and give it a slice and enjoy