The video features Grilled Venison Backstrap with blackberry sauce by Jess Pryles, a meat advocate and author residing in Austin, Texas. She recommends leaving the backstraps whole for easy cooking and seasoning with Hardcore Carnivore Black seasoning. In the video, she demonstrates how to grill the backstraps and create an effortless blackberry pan sauce. Additionally, she provides links to the instant read thermometer and seasoning used in the recipe. The video has 10809 views and 199 likes, belongs to the People & Blogs category, and has 11 comments.

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