Smoked Venison Backstrap | MeatEater Cook
Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. I’ve been asked
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Ingredients
- 1½ to 2 lbs. venison loin (backstrap) *see note
- 1½ tsp. coarse sea salt
- ½ tsp. coarse black pepper
- ¾ tsp. granulated garlic
- ¾ tsp. paprika
- ¼ tsp. brown sugar
- ¼ tsp. dried rosemary
- 1 tbsp. beef tallow or high-smoke point oil, such as avocado or grapeseed
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