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Reverse Seared Garlic Herb Butter Venison Backstrap

Jennifer Danella

Reverse Seared Garlic Herb Butter Venison Backstrap

Looking for a delicious way to grill your venison or elk backstrap? Try this reverse sear recipe from Bear Mountain ambassador Jennifer Danella. To watch her make it, check out her recipe video.

Prep

15 minutes

Cook time

30 minutes - 1 hour

Serves

2 - 3

Steps

  1. Preheat the pellet grill to 250 degrees and add Bear Mountain’s Chophouse Blend Pellets to your hopper.
  2. Trim any skin off your elk or deer backstrap. Then pat it dry using paper towels.
  3. Season with salt and pepper all over to taste. Rub the seasonings into the backstrap with olive oil.
  4. Set the backstrap into the smoker, directly onto the grill grate. Cook until the internal temperature reads 120-125°F. Check the temperature around the 30-minute mark to make sure you don't overcook the meat. Once the backstrap reaches temperature, remove from the grill and set onto a plate to rest.
  5. While the backstrap is in the smoker, mix the garlic and herbs into the softened butter until smooth. Place the mixture onto a sheet of wax paper and roll into a log about 1½ inch in diameter and refrigerate.
  6. Turn the grill up to full or high and let it come to temperature while the backstrap rests.
  7. Once the grill has come to temperature, sear the backstrap for 30 seconds to 1 minute per side, depending on how you like it prepared. I do not recommend cooking above 130-135 degrees.
  8. Remove backstrap from the grill and top with desired amount of the herb butter to each steak and let them melt over the backstrap.

Ingredients:

  • 1.5-pound backstrap from deer or elk
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • 1 stick butter, softened
  • 2 tbsp chopped thyme
  • 2 tbsp chopped parsley
  • 2 tbsp chopped rosemary
  • 2 tsp of minced garlic (optional)
  • Bear Mountain’s Chophouse Pellets