We reverse sear this Smoked Venison Backstrap recipe to keep that temp nice and even all throughout the process. You'll taste what we mean. | Oklahoma Joe's Smokers
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We reverse sear this Smoked Venison Backstrap recipe to keep that temp nice and even all throughout the process. You'll taste what we mean. | Oklahoma Joe's Smokers
7.4K viewsApr 25, 2023
FacebookOklahoma Joe's Smokers
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Reverse searing a venison backstrap using a Traeger & Blackstone.
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Smoked Venison Burritos: Season some backstrap with salt & pepper. Sear for 2 minutes a side at 500° on the smoker. Turn the smoker down to 400° and continue cooking until preferred doneness. Brush with garlic butter, tent with foil and set aside. Heat olive oil in a cast iron, add 1 sliced onion and cook until translucent. Add 1 minced garlic clove, then add some black beans and canned corn. Add whatever spices you want- I added 1 tsp each of cumin & chili powder, and 1/2 tsp each of salt, pepp
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Smoked Venison Burritos: Season some backstrap with salt & pepper. Sear for 2 minutes a side at 500° on the smoker. Turn the smoker down to 400° and continue cooking until preferred doneness. Brush with garlic butter, tent with foil and set aside. Heat olive oil in a cast iron, add 1 sliced onion and cook until translucent. Add 1 minced garlic clove, then add some black beans and canned corn. Add whatever spices you want- I added 1 tsp each of cumin & chili powder, and 1/2 tsp each of salt, pepp
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Smothered Venison✨ Ingredients | 1 lb venison roast of choice, I used a backstrap 1 bell pepper, chopped 1 medium onion, chopped 1 stalk celery, chopped 1 heaping tbsp of Garlic or Jarlic Worcestershire Salt & Pepper Garlic Powder Onion Powder KFRED Seasoning Parsley @knorr Roast Beef Flavor Base 2-4 cups water Instructions | Hammer sliced back strap until thin Season sliced backstrap Heat Pot and sear meat very well on both sides (it’s not burnt, it’s flavor!) Add chopped veggies and a lil wate
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