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Smoked Venison Backstrap
Created by: Howcan Team
Ingredients
- 2 lbs venison backstrap
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cayenne pepper
Instructions
- In a small bowl, mix together 1/4 cup olive oil, 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp black pepper, 1 tsp paprika, and 1 tsp cayenne pepper to create the marinade.
- Place the venison backstrap in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat your smoker to 225°F (110°C) according to manufacturer's instructions.
- Remove the venison backstrap from the marinade and discard the excess marinade. Pat the backstrap dry with paper towels.
- Place the backstrap on the smoker rack and smoke for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer to check for doneness.
- Once done, remove the backstrap from the smoker and let it rest for 10 minutes before slicing.
- Slice the backstrap into 1/2 inch thick pieces and serve hot. Enjoy!
Smoked venison backstrap has a rich history rooted in traditional hunting cultures. This dish has been a staple for centuries, with indigenous peoples and early settlers preserving and smoking venison to ensure its longevity. Today, renowned chefs like Steven Rinella and Hank Shaw have popularized this dish, infusing it with modern culinary techniques. In regions like the American Midwest and the Pacific Northwest, this delicacy is celebrated for its robust flavors and tender texture. The key to perfecting this dish lies in the careful selection of spices and the precise smoking process, ensuring a mouthwatering result. For an alternative method, consider sous vide cooking before smoking for an exceptionally tender and flavorful outcome. The best versions of this dish can be found in top-tier steakhouses and specialty game restaurants, where skilled chefs showcase their expertise in preparing this beloved classic.
140 min
4
350 calories
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