Fall is a time for hunting, and with that comes the joy of cooking up a delicious venison backstrap. Venison backstrap is a savory, lean cut of meat that is perfect for grilling. When seasoned with Bearded Butcher Black Seasoning, it becomes even more flavorful.
Deep & Dark, The Bearded Butcher's Black Blend is a rich seasoning that uses coffee and molasses to bring out the full-bodied flavor of meat. With our Black Blend, your venison backstrap will be so flavorful, it will melt in your mouth! This recipe is easy to follow and will result in a perfectly cooked venison backstrap that everyone will love.
- Venison backstrap, trimmed.
- Bearded Butcher Black Seasoning
- Begin with preheating grill to 375 degrees F (190 degrees C).
- Season the trimmed venison backstrap with our Bearded Butcher Black Seasoning.
- Let it set at room temperature for 30 minutes.
- Grill the venison backstrap until it reaches an internal temperature of 135 degrees F (57 degrees C), measured at the thickest point.
- Remove the venison backstrap from the grill and let it rest for 5 minutes before slicing and serving.
- For a richer flavor, marinate the venison backstrap in the Bearded Butcher Black Seasoning for at least 30 minutes, or up to overnight.
- Use a meat thermometer to ensure that the meat is cooked to your desired doneness.
- Be careful not to overcook the venison backstrap, as it is lean and will become tough.
Want to elevate your Black Venison backstrap meal? Serve it with Bearded Butcher Ranch Seasoned Grilled Jalapeno Poppers! Find the recipe below:
Grilled Ranch Seasoned Jalapeno Poppers
Looking for a delicious and easy side to pair with your venison backstrap? Look no further than these grilled Bearded Butcher Ranch Seasoned Jalapeno Poppers! This recipe takes classic jalapeno poppers to the next level by seasoning them with Bearded Butcher Ranch Seasoning. The ranch seasoning adds an appetizing, scrumptious flavor that perfectly complements the heat of the jalapenos.
The Bearded Butcher Ranch Seasoning is a flavorful blend of spices that includes chives, parsley, garlic, and bell peppers, with creamy buttermilk and vinegar for that familiar Ranch tang.
To make the poppers, just follow these simple steps:
- 12 large jalapeno poppers, halved lengthwise and seeded
- 1 pound cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped bacon
- 1/4 cup Bearded Butcher Ranch Seasoning
- 1/4 cup bread crumbs
- 1/4 cup melted butter
- Preheat the grill to medium heat.
- In a medium bowl, combine the cream cheese, cheddar cheese, bacon, and Bearded Butcher Ranch Seasoning. Mix well.
- Spoon the cheese mixture into the hollowed-out jalapeno halves.
- Sprinkle the bread crumbs over the cheese mixture.
- Brush the jalapeno halves with melted butter.
- Grill the jalapeno halves for 5-7 minutes per side, or until the cheese is melted and bubbly and the bread crumbs are golden brown.
- Serve hot.
- Our Bearded Butcher Ranch Blend mixed with sour cream or greek yogurt makes for an amazing dipping sauce!
- For a spicier popper, leave the seeds in the jalapenos.
- You can also add other ingredients to the cheese mixture, such as diced onions, diced tomatoes, or diced green chilies.
- Garnish the poppers with fresh cilantro, parsley, or a squeeze of lime juice before serving.
- Wear gloves while handling the jalapenos. The oils can irritate your skin.