Bourbon BBQ Venison Backstrap Recipe

Bourbon BBQ Venison Backstrap Recipe
Get your bourbon fix with this tasty Bourbon BBQ Venison Backstrap Recipe. (Photo courtesy of North American Whitetail Magazine)

With a sweet and tangy bourbon BBQ sauce drizzled over venison backstrap, this recipe is perfect to fulfill that Cajun craving

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:

  1. 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.
  2. 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.
  3. 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.
  4. Remove meat from heat and let sit for about an hour; place on the grill to reheat. Do not overcook; just get the internal temperature back up to 130 degrees. Remove from heat and let stand for about 10 minutes prior to serving.
  5. Using a grill mop, cover venison backstrap in bourbon BBQ sauce.

Recommended for You

Restore the predator balance on your land. Land Management

Managing Hog & Coyote Populations for Whitetail Properties

Mark Wooley

Restore the predator balance on your land.

In blackpowder hunting, details always matter. Don't learn the hard way. Guns

Choose the Right Load for Your Muzzleloader

Gordon Whittington - March 05, 2019

In blackpowder hunting, details always matter. Don't learn the hard way.

We break down the truth on these cellular-enabled scouters. Scouting

Will Wireless Trail Cameras Make You a Better Hunter?

Tony J. Peterson

We break down the truth on these cellular-enabled scouters.

See More Recommendations

Popular Videos

North American Whitetail - Canadian Conundrum

North American Whitetail - Canadian Conundrum

Pat Hogan heads to Saskatchewan, Stan talks Browning Hells Canyon clothing, and Dr. Kroll tells how vital it is to manage your hog population.

Alternative Season Whitetail Hunt

Alternative Season Whitetail Hunt

Mike Clerkin is hunting the alternative weapon whitetail season in Missouri with his S&W revolver.

Gordon

Gordon's First NAW Hunt

This segment features Gordon Whittington's very first on camera hunt for North American Whitetail.

See more Popular Videos

Trending Stories

Fill your quiver with the right ammo this season. Bowhunting

The Best Arrows for Deer Hunting

Tony J. Peterson - June 10, 2019

Fill your quiver with the right ammo this season.

Good location is just part of the equation. Scouting

The Best Summer Trail Camera Strategy

Tony J. Peterson

Good location is just part of the equation.

After weeks of speculation, the official 60-day entry score for Luke Brewster's epic Illinois non-typical bow-killed whitetail was announced today in the OSG booth at the 2019 ATA Show in Louisville. According to North American Whitetail editor Gordon Whittington and associate editor Haynes Shelton, the Brewster buck is the largest buck ever taken by a hunter anywhere in North America! Trophy Bucks

BREAKING NEWS: Brewster's 320-5/8-Inch Non-Typical Buck Pending World Record Announced

Lynn Burkhead - January 10, 2019

After weeks of speculation, the official 60-day entry score for Luke Brewster's epic Illinois...

See More Stories

More Venison Recipes

Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a great appetizer to serve at your next BBQ or cookout. Venison Recipes

Bacon-Wrapped Venison Jalapeno Poppers Recipe

Emilie Bailey

Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a...

Learn how to properly cook the finest cut of venison with this simple venison backstrap recipe. Venison Recipes

Iconic Venison Backstrap Recipe

Chef Derek St. Romain

Learn how to properly cook the finest cut of venison with this simple venison backstrap...

Easy-to-make and great as leftovers, this Venison Hunter's Pie Recipe is a complete meal in every slice. Venison Recipes

Venison Hunter's Pie Recipe

Jenny Nguyen-Wheatley

Easy-to-make and great as leftovers, this Venison Hunter's Pie Recipe is a complete meal in...

See More Venison Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.