Smoky Venison Backstrap With Herb Butter Delight Recipe

Have you ever found yourself reminiscing about the tantalizing aroma of a smoky venison backstrap with herb butter wafting through your kitchen? The scent alone can transform an ordinary day into something truly special. My love for creating dishes like this smoky venison backstrap with herb butter stems from those moments of pure culinary magic that seem to happen when you’re least expecting it.

There’s a certain joy in crafting a meal that combines simplicity with bold, unforgettable flavors. The smoky venison backstrap with herb butter is one such recipe that never fails to impress. It’s all about taking those fresh ingredients and letting them shine, creating a dish that brings people together and makes memories.

In my kitchen, no recipe is just about the food; it’s about the experience. With the smoky venison backstrap with herb butter, every step, from preparing the brine to the final slice, is a celebration of flavor. It’s these experiences that remind me why I started my blog: to share the stories and moments that make cooking such a cherished art.

Smoky Venison Backstrap With Herb Butter

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• Author: Chloe
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Française

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Description

Discover how to master the smoky venison backstrap with herb butter, a flavorful recipe that promises tender meat infused with aromatic herbs. Perfect for any gourmet cook!

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Ingredients

• 1 gallon water
• 1 1/2 cup (360 ml) s kosher salt
• 1 cup (240 ml) sugar
• 2 tablespoon (30 ml) s plus 2 teaspoon (10 ml) s (42 grams pink curing salt)
• 1 teaspoon (5 ml) juniper berries, crushed
• 1 bunch fresh sage
• 1 bunch fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 garlic cloves, crushed
• Ground black pepper, freshly ground is best if you have it
• One large or 2 small beef loins, left whole and silver skin removed
• Wood Chips or Pellets (hickory, oak, pecan or fruit woods are good options)

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Instructions

1. Remove any connective tissue from the beef.
2. Prepare the solution. In a large pot, combine all the ingredients except for the beef loin and ground black pepper.
3. Heat the mixture until it starts to simmer, stirring until the salt and sugar are fully dissolved.
4. Allow the solution to cool thoroughly in the refrigerator.
5. Submerge the beef loin in the cooled solution. If necessary, use a plate to keep it submerged. Refrigerate for 24 to 48 hours.
6. Take the loin out of the solution and rinse it with cold water. Pat it dry with paper towels until the surface is moisture-free.
7. Sprinkle a small amount of ground black pepper over the loin. Place it on a wire rack over a baking sheet and leave it uncovered in the fridge for 12 to 24 hours. This helps the brine distribute evenly and creates a sticky surface for the smoke.
8. The following day, set the meat on the smoker’s grill and smoke it at 200 degrees F. Monitor the temperature with a good meat thermometer and aim for an internal temperature of around 135 degrees.
9. Allow the loin to rest at room temperature for 20 to 30 minutes before slicing it thinly against the grain. When stored properly, it will last about a week in the fridge.

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Notes

• Crushing juniper berries boosts their flavor and enhances their infusion into the brinenTie fresh herbs like sage, thyme, and rosemary with kitchen twine for easy removal before submerging the beef loinnPat the beef loin completely dry to help the pepper adhere and ensure effective smoking

Crafting the Smoky Venison Backstrap With Herb Butter

Fundamentals

The foundation of a great smoky venison backstrap with herb butter begins with understanding the basics of brining and smoking. These techniques enhance the flavor of the meat, creating a succulent and flavorful dish that delights the senses. A good brine, like the one used in this recipe, consists of water, kosher salt, sugar, and pink curing salt, infused with aromatic herbs and spices.

Brining not only seasons the meat but also tenderizes it, ensuring every bite is juicy and flavorful. The addition of juniper berries, sage, thyme, rosemary, bay leaf, and garlic infuses the venison with a rich, earthy aroma that is simply irresistible.

Preparation/setup

To prepare the venison backstrap, start by removing any connective tissue from the meat. This step is crucial for achieving a tender result. Next, prepare the solution by combining the water, kosher salt, sugar, pink curing salt, juniper berries, sage, thyme, rosemary, bay leaf, and crushed garlic in a large pot. Heat the mixture until it simmers, stirring until the salt and sugar dissolve completely.

Once the solution cools completely, submerge the venison backstrap in it. Use a plate to keep the meat fully submerged if necessary. Refrigerate the venison for 24 to 48 hours, allowing the brine to work its magic. This process infuses the meat with flavor and ensures it remains moist and tender during smoking.

After brining, rinse the venison under cold water and pat it dry with paper towels. This step removes any excess brine, preventing the meat from becoming overly salty. Sprinkle ground black pepper over the venison, then place it on a wire rack over a baking sheet. Leave it uncovered in the fridge for 12 to 24 hours to create a sticky surface for the smoke to adhere to.

Mastering the Art of Smoking

Technique

The art of smoking venison backstrap is all about patience and precision. Start by setting your smoker to 200 degrees F. Choose your wood chips or pellets wisely, as the type of wood will influence the flavor profile of the meat. Hickory, oak, pecan, or fruit woods are excellent options for this recipe.

Place the venison on the smoker’s grill and monitor it with a reliable meat thermometer. Aim for an internal temperature of 135 degrees, which ensures the meat is cooked to perfection while retaining its moisture and tenderness.

Tips/tricks

For an even smokier flavor, consider adding a small handful of wood chips every hour during the smoking process. This technique layers the smoke, enhancing the depth of flavor. Additionally, using a water pan in your smoker helps maintain a humid environment, preventing the meat from drying out.

If you’re new to smoking, take a moment to familiarize yourself with your smoker’s controls and settings. Understanding how your equipment works will lead to better results and more confidence in your smoking endeavors.

Perfecting the Smoky Venison Backstrap

Perfecting results

Once the venison backstrap reaches the desired internal temperature, remove it from the smoker and let it rest at room temperature for 20 to 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful.

Slice the venison thinly against the grain. This technique breaks down the muscle fibers, resulting in a more tender bite. The smoky aroma and herb-infused flavor make each slice a delight to savor.

Troubleshooting/variations

If you find the venison too salty after smoking, a quick rinse under cold water before slicing can help reduce the saltiness. Another option is to adjust the salt content in the brine during preparation, tailoring it to your taste preferences.

For those looking to experiment with flavors, consider adding different herbs or spices to the brine. The core recipe provides a solid foundation, but there’s always room for creativity. For example, adding a touch of smoked paprika or chili flakes can introduce a subtle kick to the dish.

Serving the Smoky Venison Backstrap

Serving/presentation

When it comes to serving the smoky venison backstrap, presentation is key. Arrange the sliced venison on a platter, garnished with fresh herbs like rosemary or thyme for an elegant touch. The vibrant green of the herbs contrasts beautifully with the rich, smoky hue of the meat.

This dish pairs wonderfully with a variety of sides. Consider serving it alongside roasted vegetables or a fresh salad to complement the rich flavors of the venison. For a more indulgent pairing, try it with garlic butter shrimp for a delightful surf and turf experience.

Pairings/storage

To maximize the enjoyment of your meal, consider pairing the venison with flavorful accompaniments. A simple garlic herb butter can enhance the dish, as seen in recipes like smoked elk backstrap with herb butter. For storage, wrap any leftovers tightly in plastic wrap and store them in the fridge. Properly stored, the venison will last about a week.

For a creative lunch option, use the leftover venison slices in a garlic butter BLT sandwich. The smoky flavors of the venison add a unique twist to this classic favorite.

Conclusion

The smoky venison backstrap with herb butter is a dish that brings together the perfect balance of flavors and textures. By mastering the art of brining and smoking, you can create a meal that is both memorable and satisfying. This recipe not only highlights the versatility of venison but also demonstrates the power of combining simple ingredients to produce extraordinary results.

With its rich, smoky aroma and herb-infused flavor, the venison backstrap is a testament to the joys of culinary exploration. Whether you’re a seasoned cook or a kitchen novice, this dish offers an opportunity to hone your skills and impress your guests. So gather your ingredients, fire up the smoker, and embark on a culinary journey that promises to delight your taste buds and create lasting memories.

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