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Jan 23rd, 2013
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Reverse Sear Venison Backstrap with Creamed Horseradish #14109681 08/26/21 10:24 PM
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Sethmac Offline OP
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Deers season's almost here and if you are still fortunate enough to have some backstrap, here is how I reverse seared one for the family this week.


Re: Reverse Sear Venison Backstrap with Creamed Horseradish [Re: Sethmac] #14109799 08/27/21 12:16 AM
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Too bloody for me.....


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Re: Reverse Sear Venison Backstrap with Creamed Horseradish [Re: Sethmac] #14109942 08/27/21 01:37 AM
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To each his own...but the reverse sear does surprise some folks because you are cooking it slow and searing at the end, the whole piece of meat is cooked evenly with a small sear on top and bottom..vs a grill where you usually only have a small line in the center that is medium rare due to the heat direct heat on the grill cooking the outside past medium rare.

I like venison backstrap rare to medium rare...if its hits medium, I think it too done.

Re: Reverse Sear Venison Backstrap with Creamed Horseradish [Re: Sethmac] #14110029 08/27/21 02:37 AM
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Looks perfect to me. Venison backstrap, like beef tenderloin, is easily over cooked. This is why I use the “Sous Vide” method on both of these meats, then sear at the end. It gives a similar result to what you did here. Good job !


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Re: Reverse Sear Venison Backstrap with Creamed Horseradish [Re: Sethmac] #14110641 08/27/21 05:13 PM
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CrappieKiller62 Offline
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I imagine it would be really good if you smoked it at that temp, then seared it.

Re: Reverse Sear Venison Backstrap with Creamed Horseradish [Re: CrappieKiller62] #14110732 08/27/21 06:52 PM
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Sethmac Offline OP
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Now that is an awesome idea!

Re: Reverse Sear Venison Backstrap with Creamed Horseradish [Re: Sethmac] #14112669 08/29/21 08:17 PM
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smooth move Offline
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i think i have one more BS in the freezer. i'll give it a try.


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