Bourbon BBQ Venison Backstrap Recipe
With a sweet and tangy bourbon BBQ sauce drizzled over venison backstrap, this recipe is perfect to fulfill that Cajun craving
Prep time: 20 minutes
Cook time: 45-50 minutes
Venison Backstrap Ingredients:
- 1 venison backstrap with all silver skin removed
- 1 cup Zatarain’s Creole Mustard
- ¼ cup molasses
- 1⁄3 to ½ cup fresh cracked black and white peppercorns
- 2 tablespoons pink Himalayan sea salt
- 2 tablespoons fresh puréed garlic
- 1 tablespoon marjoram
- 2 ounces Dale’s Seasoning (liquid meat marinade)
- 2 ounces bourbon
- 2 tablespoons Louisiana “Extra Hot” Hot Sauce
Bourbon BBQ Sauce Ingredients:
- ¼ cup vegetable oil
- ¼ cup butter
- 1 chopped banana, serrano or jalapeño pepper
- 1 medium Vidalia onion, diced very fine
- 1 cup bourbon or Tennessee whiskey
- ½ cup ketchup
- ¼ cup fresh lemon juice
- ¼ cup apple cider
- ½ cup apple cider vinegar
- 1⁄3 cup unsulfured molasses
- 1⁄3 cup Worcestershire sauce
- ¼ cup brown sugar
- 2 teaspoons sea salt (I use pink Himalayan sea salt)
- 1 teaspoon cayenne pepper
- Mix all venison backstrap ingredients in a bowl (minus the meat). Then, rub all of the marinade into and all over the venison backstrap. Cover and place in the refrigerator for at least 24 hours.
- While the venison marinates, prepare the BBQ sauce. Heat oil and butter in a cast iron skillet, then add onions and peppers to cook just long enough to soften onions. Remove from heat to carefully add bourbon, then return to heat. Cook for 5 minutes on medium heat and add remaining sauce ingredients. Then cook for 20 minutes to reduce by a third. Let BBQ sauce sit at room temperature for about ½ hour to thicken before use.
- With grill preheated and left on high, place entire backstrap on the grill and cook until its internal temperature reaches 130 degrees. Turn ¼ turn every 4 to 6 minutes until done. If you have a smoker, smoke backstrap first until it reaches an internal temperature of 135 degrees.
- Remove meat from heat and let sit for about an hour; place on the grill to reheat. Do not overcook; just get internal temperature back up to 130 degrees. Remove from heat and let stand for about 10 minutes prior to serving.
- Using a grill mop, cover venison backstrap in bourbon BBQ sauce.