- Sep 28, 2023
Reverse Seared Venison Backstrap

I’ll never forget the first time I reverse seared a steak. You start off at a low temperature, allow the steak to rest, and then give it a quick sear on both sides. The reverse sear method prevents accidental overcooking and creates an even amount of doneness throughout a steak. To add to the already melt in your mouth delicious venison, the horseradish cream sauce is the perfect compliment to a perfectly cooked venison steak.
Ingredients
1-2 pounds venison backstrap (whole)
1 tablespoon olive oil
2 teaspoon salt
1 teaspoon pepper
Horseradish Cream Sauce
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons prepared horseradish, drained (or more to taste)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1 pinch black pepper, to taste
Recipe Directions
Ingredients
1-2 pounds venison backstrap (whole)
1 tablespoon olive oil
2 teaspoon salt
1 teaspoon pepper
Horseradish Cream Sauce
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons prepared horseradish, drained (or more to taste)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1 pinch black pepper, to taste
Recipe Directions
- Pat venison backstrap dry with paper towels. Season with salt and pepper on all sides. Rub into meat using hands and 1 tablespoon of olive oil.
- Preheat your smoker or grill to 250°F.
- Set the venison backstrap into the smoker onto the grill grate. Cook until the internal temperature reads 125°F, remove from grill. This will take around 40 minutes. Check temperature around the 30-minute mark to make sure you don’t overcook the steak. Once the backstrap reaches temperature, remove from grill and set onto a plate.
- While the steak is cooking, combine the ingredients for the horseradish cream sauce and set in the fridge until ready to serve.
- Turn the grill up to full and let it come to temperature while the steaks rest.
- Once the grill has come to temperature, sear the steaks for 45 seconds to 1 minute per side.
- Remove steak from grill and set to rest for 5 minutes. Slice into steaks and serve with the horseradish cream sauce.