The video above features Jess Pryles demonstrating how to prepare grilled venison backstrap with blackberry sauce. In the video, Jess explains why she prefers to leave backstraps whole and not cut them into smaller steaks, as it makes them easier to cook perfectly. She uses Hardcore Carnivore Black seasoning to add flavor to the meat and also shows viewers how to create a simple blackberry pan sauce to complement the meat. The video is 3 minutes and 8 seconds long and is categorized as People & Blogs.
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