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I’ll never forget the first time I reverse seared a steak. You start off at a low temperature, allow the steak to rest, and then give it a quick sear on both sides. The reverse sear method prevents accidental overcooking and creates an even amount of doneness throughout a steak. To add to the already melt in your mouth delicious venison, the horseradish cream sauce is the perfect compliment to a perfectly cooked venison steak.


1-2 pounds venison backstrap (whole)

1 tablespoon olive oil

2 teaspoon salt

1 teaspoon pepper


Horseradish Cream Sauce

1/2 cup sour cream

2 tablespoons mayonnaise

2 tablespoons prepared horseradish, drained (or more to taste)

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon kosher salt

1 pinch black pepper, to taste



Recipe Directions

  1. Pat venison backstrap dry with paper towels. Season with salt and pepper on all sides. Rub into meat using hands and 1 tablespoon of olive oil.
  2. Preheat your smoker or grill to 250°F.
  3. Set the venison backstrap into the smoker onto the grill grate. Cook until the internal temperature reads 125°F, remove from grill. This will take around 40 minutes. Check temperature around the 30-minute mark to make sure you don’t overcook the steak. Once the backstrap reaches temperature, remove from grill and set onto a plate.
  4. While the steak is cooking, combine the ingredients for the horseradish cream sauce and set in the fridge until ready to serve.
  5. Turn the grill up to full and let it come to temperature while the steaks rest.
  6. Once the grill has come to temperature, sear the steaks for 45 seconds to 1 minute per side.
  7. Remove steak from grill and set to rest for 5 minutes. Slice into steaks and serve with the horseradish cream sauce.
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