Bourbon BBQ Venison Backstrap Recipe

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Serves: 4
Prep time: 20 minutes
Cook time: 45-50 minutes

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:

• 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

Directions: