FIRE Grilled PEST ? | Recipe | BBQ Pit Boys

red deer backstrap

🥗Healthier: wild game

💰Cheaper: beef tenderloin

Wild game offers a leaner alternative, while beef is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are more shelf-stable and cost-effective.

Prepare the red deer backstrap by cutting it into two strips, one with fat on and one with fat off.

Season the backstrap with a light sprinkling of Big Texan seasoning.

Grill the backstrap, monitoring the internal temperature, which should reach about 105°F.

Remove the backstrap from the grill when it reaches an internal temperature of about 120°F and wrap it in foil to rest for a few minutes.

Return the backstrap to the grill for a final sear after resting.

Grill until the internal temperature reaches around 105°F to 107°F again for the last sear.

Remove from the grill and let it rest before slicing.

Slice the backstrap against the grain into medallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens