The recipe for Reverse Seared Backstrap with Blueberry Bourbon Sauce involves a technique of first searing the venison backstrap at low temperature and then finishing it off at high heat. This results in a perfectly cooked, juicy and delicious dish. The blueberry bourbon sauce adds a tangy and sweet flavor to the meat, making it a treat for the taste buds. Follow this Reverse Sear Venison Backstrap Recipe to savor this delectable dish at home.

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For the best way to cook your venison backstrap, try reverse searing it. Start by slow cooking the venison in an oven or smoker until it’s about 15 degrees below your desired temperature, and then finish with a high heat sear in a pan to create a nice outer crust. This method simplifies hitting your target temperature without risking overcooking the meat, and it also dries out the surface of the meat in the oven, creating a thin outer coating perfect for searing. Top it off with a blueberry bourbon pan sauce and you’ve got a delicious way to enjoy your venison.
Check out the video and try out the recipe for yourself!

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Ingredients:
1 Venison Backstrap
50/50 mix of kosher salt and black pepper
Garlic Powder
1 cup of blueberries (fresh or frozen)
1/4 Maple Syrup
2 Tablespoons of bourbon (more if you prefer a heavy whiskey taste)

Supplies:
Metal Wire Rack (Amazon Affiliate Link: https://amzn.to/3IZzZLe )
Baking Pan (Amazon Affiliate Link: https://amzn.to/3Hqjx67 )
Cast Iron pan or similar for searing the meat (Amazon Affiliate Link: https://amzn.to/3L0WRMh )
Small sauce pan (Amazon Affiliate Link: https://amzn.to/3siDiqe )
Instant Read Thermometer (Amazon Affiliate Link: https://amzn.to/3okmmhJ )

The viewers of Outdoor Indoor Texan can receive a discount on Musket Powder Seasoning with the code “TEXAN10” for 10% off their entire order. Check out their black label seasoning for venison.
https://www.musketpowder.com/

Thanks for watching! If you have questions or want to see anything else, leave a comment below.
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-Drew

Video length: 4:39
Category: Howto & Style
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