The recommended way to cook venison backstrap is through reverse searing. To do this, slow cook the meat in an oven or smoker until it’s 15 degrees below your target temperature, then finish with a high-heat pan sear to form a nice outer crust. With this method, you can hit your target temperature without overcooking the meat and create a thin outer coating perfect for searing. A tasty blueberry bourbon pan sauce pairs well with this dish. For the ingredients, you’ll need a venison backstrap, a 50/50 mix of kosher salt and black pepper, garlic powder, blueberries (fresh or frozen), maple syrup, and bourbon. You’ll also need some supplies like a metal wire rack, baking pan, cast iron pan, small saucepan, and instant-read thermometer. Musket Powder Seasoning has offered a discount code for viewers interested in their BBQ rubs and wild game seasonings. Use the code TEXAN10 for a 10% discount on your purchase. If you enjoy the video, don’t forget to like and subscribe to the channel.
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