The video above demonstrates how to cook venison backstrap using the reverse searing method. The backstrap is first slow-cooked in an oven (or smoker), then finished with a high-heat sear in a pan to form a golden brown crust. This method is an easy way to hit your target temperature without overcooking the meat. Additionally, the reverse searing method dries out the surface of the meat, creating a thin outer coating perfect for quick searing. To make the dish even more delectable, a blueberry bourbon pan sauce is added. To replicate the recipe, simply watch the video and follow the instructions for the rub, sauce, and searing. The recipe requires a venison backstrap, a 50/50 mix of kosher salt and black pepper, garlic powder, blueberries, maple syrup, bourbon, and a metal wire rack, baking pan, cast iron pan, small saucepan, and instant-read thermometer. If you’re interested in more seasonings, Musket Powder Seasoning offers a 10% discount on its products with the discount code TEXAN10. Watch the video and discover new ways to enjoy your deer meat!

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