With 10809 views and 199 likes, Jess Pryles brings us her recipe for Grilled Venison Backstrap with blackberry sauce. Pryles prefers to leave the backstraps whole instead of cutting them into smaller steaks to make them easier to cook to perfection, using some help from the Hardcore Carnivore Black seasoning. In the video, she demonstrates how to grill the backstraps and create an easy Blackberry pan sauce to go with them. If you want to make this recipe yourself, the instant-read thermometer and seasoning can be found at https://www.thermoworks.com/Thermapen-Mk4?tw=bm and https://www.hardcorecarnivore.com/collections/shop/products/hardcore-carnivore-black respectively. Are you interested in trying Pryles’ seasoning? Then visit Hardcore Carnivore at https://www.hardcorecarnivore.com/.
Jess Pryles is a meat advocate and the boss at Hardcore Carnivore. She is also a live fire cook, author, and TV personality with a particular passion for beef and meat science. Born in Australia, she now resides in Austin, Texas. In addition to the recipe, the video has a length of 3:08 and belongs to the category “People & Blogs”. If you want to see what other viewers are saying about the recipe, there are 11 comments available at https://www.youtube.com/watch?v=M-zr3slVE9g.

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