This recipe features a flavorful Reverse Seared Backstrap accompanied by a delightful Blueberry Bourbon Sauce. It is the perfect Reverse Sear Venison Backstrap dish for anyone who loves a good meal.

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Channel: Outdoor Indoor Texan  

The best way to cook venison backstrap is by reverse searing it. First, slow cook the venison backstrap in an oven or smoker until it reaches 15 degrees below your desired target temperature. Then, finish it by searing it in a pan with high heat to create a nice outer crust. This method ensures that you hit your target temperature without accidentally overcooking the meat. The reverse searing method also dries out the surface of the meat in the oven, which creates a thin outer coating that is perfect for quick searing on a hot surface and guarantees a golden brown crust. Additionally, with the addition of a blueberry bourbon pan sauce, you have one of the tastiest ways to enjoy deer meat.
If you want to try this recipe, watch the video and follow the instructions. Let me know how it turns out for you!

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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (frozen or fresh, either fine)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)

Supplies:
Metal Wire Rack (Amazon Affiliate Link: https://amzn.to/3IZzZLe )
Baking Pan (Amazon Affiliate Link: https://amzn.to/3Hqjx67 )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: https://amzn.to/3L0WRMh )
Small sauce pan (Amazon Affiliate Link: https://amzn.to/3siDiqe )
Instant Read Thermometer (Amazon Affiliate Link: https://amzn.to/3okmmhJ )

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Thank you for watching the video! If you have any questions or suggestions, leave a comment below. I am always up for discussing food, trying new recipes, and helping others discover new recipes. Don’t forget to like and subscribe to the channel if you enjoyed the content. New videos are uploaded weekly, and I would love to have you along for the ride.
-Drew

Video length: 4:39
Category: Howto & Style
38 comments

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