Ready to take your venison game to the next level? This spiced-up backstrap recipe brings a ton of flavor without stealing the spotlight from the star of the show. A mix of smoked paprika, garlic, herbs, and just a hint of cayenne gives the meat a mouthwatering kick, and a quick sear on the Traeger seals in all that juicy goodness. Simple, smoky, and seriously delicious—your next grill session just found its hero.
Ingredients:
- 1 venison backstrap, trimmed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp cayenne pepper
- Fresh parsley, chopped for garnish
Directions:
1. In a small bowl, mix together garlic, salt, pepper, smoked paprika, onion powder, garlic powder, thyme, rosemary, and cayenne pepper.
2. Rub the spice mixture all over the venison backstrap.
3. Preheat your Traeger grill to 450°F (230°C).
4. Place the backstrap on the grill and cook for 6-8 minutes per side, or until desired doneness.
5. Remove from grill and let rest for 5 minutes before slicing.
6. Sprinkle with fresh parsley before serving. Enjoy!
Feature photo via Easy Recipes
