Venison Backstrap

Make Venison Backstrap with this Smoker IQ wild game recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

4

SUGGESTED RUB

Smoked Venison Backstrap

INGREDIENTS

  • 1 Venison backstrap (approx. 1.5-2.5 lbs, completely trimmed of all silver skin)

  • 1 tbsp Dijon mustard

  • 2 tbsp Coarse kosher salt

  • 1 tbsp Coarse black pepper

  • 1 tsp Garlic powder

  • 1 tsp Dried thyme

  • 1 tsp Dried rosemary (crushed)

INSTRUCTIONS

  1. Preheat your smoker to 225°F using Pecan or Cherry wood.

  2. The most critical step is ensuring the backstrap is completely cleaned of all silver skin. This thin, translucent membrane will not break down during cooking and becomes tough and rubbery. Use a very sharp, flexible knife to slide just underneath the membrane and remove it.

  3. Lightly coat the cleaned backstrap with mustard. Mix the salt, pepper, powder, thyme, and rosemary in a small bowl. Apply generously to all sides of the backstrap.

  4. Lay the backstrap out lengthwise. If one end is signficantly thinner, you can tuck it under and tie it with butcher's twine for more even cooking.

  5. Place the backstrap directly on the smoker grates.

  6. Smoke at 225°F until the internal temperature reaches 125°F. Because venison is so lean, it will cook fast and must be pulled early; it has zero fat buffer and will dry out immediately if overcooked.

  7. When the backstrap hits 125°F, remove it. To get a nice crust, immediately sear it in a hot cast-iron skillet with butter for 60 seconds per side. Do not let it cook further in the skillet.

  8. Pull the backstrap when the final temperature is between 130°F (Rare) and 135°F (Medium-Rare). Do not cook venison backstrap beyond Medium-Rare.

  9. Tent with foil and let the meat rest for 10-15 minutes. Slice against the grain into thick medallions.

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