Reverse Sear Venison Backstrap with Creamed Horseradish

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.

Too bloody for me.....

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.

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 !

I imagine it would be really good if you smoked it at that temp, then seared it.

Now that is an awesome idea!

i think i have one more BS in the freezer. i'll give it a try.