Delicious Venison Backstrap off the GMG Smoker; Deer Loin Perfection

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar richness with health benefits.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Prepare the venison backstrap by seasoning it with sizzling smoke seasoning.

Preheat the smoker to 250°F with maple wood.

Place the seasoned backstrap in the smoker and smoke until it reaches medium-rare, about 140°F.

While the backstrap is smoking, prepare a salad with blackberries, tomatoes, cucumber, basil, and feta cheese.

Add smoked sea salt, olive oil, and balsamic vinegar to the salad ingredients and mix well.

Chill the salad in the fridge for about an hour.

Slice the smoked backstrap and serve it on warmed naan bread with the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary