The honey bourbon venison backstrap recipe with Tabasco is a dish that combines the flavors of venison with the sweetness of honey and the warmth of bourbon. It’s a perfect choice for outdoor enthusiasts, hunters, and anyone who appreciates the taste of wild game.
Venison is a healthier alternative to traditional red meats. The backstrap, also known as the loin, is the most tender cut of venison. It’s a cut that can be prepared in various ways, including grilling, roasting, or pan-searing.
Honey, a natural sweetener, adds a touch of sweetness to the dish. Its flavor complements the richness of the venison and bourbon. Honey also helps to create a beautiful glaze on the meat, making it visually appealing and adding an extra layer of flavor.
Bourbon brings a depth of flavor and a subtle smoky note to the recipe. Its bold character enhances the overall taste profile, creating a harmonious blend of flavors. The combination of bourbon and honey creates a delightful marinade that tenderizes the meat and infuses it with a delicious flavor.
This recipe is not only delicious but also easy to prepare. The aroma of the sizzling venison backstrap, and the sweet and smoky notes of honey and bourbon a perfect match.
Serving this dish is an experience in itself. It doesnt matter if you’re an experienced hunter or simply appreciate the unique flavors of wild game, this honey bourbon venison backstrap recipe with Tabasco is a must-try.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Simplicity: This recipe focuses on simple ingredients and minimal preparation to let the natural flavors of the venison shine through.
- Quality Ingredients: Using high-quality honey bourbon ensures a depth of flavor in this exquisite dish.
- Tender Results: Cooking the venison backstrap to medium-rare ensures a tender and juicy texture.
- Balance of Flavors: The sweet honey and smoky bourbon complement the rich, earthy taste of the venison backstrap perfectly.
- Versatile Dish: This recipe can be served as a main course for a fancy dinner or sliced thinly for an elegant appetizer.
- Outdoor Cooking: Grilling the backstrap over an open flame adds a rustic touch to this dish, perfect for outdoor gatherings.
- Impressive Presentation: Slicing the backstrap into medallions and drizzling with a honey bourbon glaze creates a visually stunning dish that will impress your guests.
FAQ For the Honey Bourbon Venison Backstrap Recipe with Tabasco
Q: What ingredients are needed for the honey bourbon venison backstrap recipe with Tabasco ?
A: You will need the following ingredients for the honey bourbon venison backstrap recipe with Tabasco :
- 1 venison backstrap
- 1/2 cup bourbon
- 1/4 cup honey
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt and pepper to taste
Q: How do you prepare the honey bourbon venison backstrap recipe with Tabasco ?
A: To prepare the honey bourbon venison backstrap recipe with Tabasco , follow these simple steps:
- Marinate the venison backstrap in a mixture of bourbon, honey, minced garlic, soy sauce, salt, and pepper for at least 2 hours.
- Preheat the grill to high heat.
- Remove the backstrap from the marinade and grill for about 5-7 minutes on each side, or until it reaches your desired level of doneness.
- Let the backstrap rest for a few minutes before slicing and serving.
Q: What are some serving suggestions for the honey bourbon venison backstrap recipe with Tabasco ?
A: The honey bourbon venison backstrap recipe with Tabasco pairs well with a side of roasted vegetables, mashed potatoes, or a fresh salad. You can also drizzle any leftover marinade over the sliced backstrap for an extra burst of flavor. Enjoy this rustic and flavorful dish with a glass of bourbon for the perfect meal.
Other Venison Recipes to Try
Venison Backstrap Recipe for Roulade
Venison Backstrap with Seasoned Rub
Reverse Seared Venison Backstrap Recipe
Cooking Tips For the Honey Bourbon Venison Backstrap Recipe with Tabasco :
Marinating the Venison
- Marinate the venison backstrap in the honey bourbon marinade for at least 4 hours or overnight to allow the flavors to penetrate the meat. This will also help tenderize the lean venison.
- Use a zip-top bag or non-reactive bowl to marinate the venison, turning occasionally to ensure even coverage.
Cooking the Backstrap
- Remove the venison from the marinade and pat it dry before cooking to get a nice sear. Discard the excess marinade.
- Preheat your oven to 400°F (200°C) for finishing the backstrap after searing.
- Use a heavy skillet or cast iron pan and get it ripping hot before adding the venison. This will help get a nice crust.
- Sear the venison backstrap for 2-3 minutes per side to get a nice browning. Don’t move it around too much during searing.
- After searing, transfer the skillet to the preheated oven to finish cooking the backstrap to your desired doneness. Use a meat thermometer to check internal temperature.
Glazing with Honey Bourbon
- Mix the remaining honey and bourbon in a small bowl to create the glaze.
- Once the backstrap is cooked to your liking, remove it from the oven and brush or drizzle the honey bourbon glaze over the top.
- Let the glazed backstrap rest for 2-3 minutes before slicing to allow the juices to redistribute.
By following these tips, you’ll achieve a perfectly cooked, flavorful honey bourbon venison backstrap with a delicious sweet and smoky glaze.
Honey Bourbon Venison Backstrap Recipe with Tabasco
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
Backstrap
- 1 venison backstrap
- 1 cup creole mustard
- ¼ cup black strap molasses
- ½ cup peppercorns fresh cracked black or white
- 2 tbsp salt
- 2 tbsp garlic fresh puréed
- 1 tbsp marjoram
- 2 oz. liquid smoke
- 2 oz. whiskey bourbon preferred
- 2 tablespoons Tabasco sauce
Bourbon BBQ Sauce:
- 1 cup ketchup
- 2 tablespoons tomato paste
- 1 cup bourbon
- 3 tbsp apple cider vinegar
- 3 tbsp brown sugar
- 1/4 cup maple syrup pure
- 1/2 cup molasses black strap
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1½ tsp. liquid smoke
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. freshly ground pepper
Video
Instructions
- Create a fire either on the grill on if at a campsite have a grill grate handy.
- Cut the backstrap into chunks about 1 to 1 1/2 inches square.
- Combine all of the ingredients except the meat, in a bowl. After that, work the marinade into the venison backstrap and coat it thoroughly. Put the lid on and chill for at least a day.
- Get the BBQ sauce ready while the venison is marinating. Add all ingredients (excluding bourbon) to a cast-iron skillet with heated oil and butter.
- Carefully stir in the bourbon after removing from heat, and then put back on the stove. With the sauce components still in the pan, cook for another 5 minutes over medium heat. Cooking for 15 to 20 minutes. Let the sauce rest until it becomes thick.
- Roast the backstrap thoroughly, turning it once, until the interior temperature reaches 130 degrees. Use a meat thermometer to check. After 4 to 6 minutes until done, turn the pan half-way This is necessary to make up for the uneven heat from the open fire.
- Take it off the heat and let it to rest for approximately 10 minutes before you serve.
- Rub bourbon BBQ sauce all over the backstrap. Supply a bowl of dipping sauce for each setting.
Nutrition
