The video features a recipe for Grilled Venison Backstrap with Blackberry Sauce, presented by meat enthusiast and author Jess Pryles. To keep the backstraps moist and tender, Jess recommends leaving them whole and using Hardcore Carnivore Black seasoning. She demonstrates how to prepare the grilled backstraps and provides a simple recipe for the blackberry sauce. Those interested in replicating the dish can purchase the seasoning or an instant read thermometer. Jess Pryles is an Australian-born, Texas-based live fire cook, meat expert, and author. The video has a runtime of 3:08 and falls under the People & Blogs category, with 10809 views, 199 likes, and 11 comments as of writing.

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