Reverse Seared Venison Backstrap With Hasselback Potatoes

by Jesse Renaud
[[ recipeID=recipe-8kx3kb6fv, title=Reverse Seared Venison Backstrap & Hasselback Potatoes ]]
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Reverse Seared Venison Backstrap & Hasselback Potatoes

Servings: 4

Keywords: Venison, Backstrap, Reverse Seared, Hasselback Potatoes, Traeger

  • Prep Time: 30 mins
  • Cook Time: 4 hours 0 mins
  • Total Time: 4 hours 30 mins

Ingredients

Instructions

Ingredients

Venison Backstrap

Hasselback Potatoes

  • 3 strips bacon
  • 3 russet potatoes
  • 3 tbs butter
  • 1 ½ cups medium cheddar cheese - grated
  • 3 tbs green onion - chopped
  • 3 tbs sour cream
  • salt and pepper to taste

Garlic Butter

  • 4 tbs butter
  • 2 cloves garlic
  • ½ tbs Italian seasoning or fresh parsley

Instructions

Venison Backstrap

  1. Pre-heat your smoker or oven to 275F.
  2. Pull out backstrap out of your fridge and place on the counter to allow it to get to room temperature
  3. Pat the meat dry, then season all sides liberally with the Hardcore Carnivore Black seasoning. An alternative season could be a simple 2:1 mix of pepper to salt.
  4. Let the meat sit with the seasoning for 20 minutes to allow for the seasoning to adhere to the meat. It should look a little wet after 20 minutes after some of the moisture has been released.
  5. Place the meat directly on your grill or on a parchment paper lined cookie sheet on top of a wire rack in your oven. The wire rack will allow the meat to be raised off of the sheet and keep the exterior of the meat dry.
  6. Cook for approx. 45 minutes until the internal temperature of the meat hits 130F for a perfect rare-medium rare.
  7. Pre-heat a cast iron skillet on high with 2tbs of canola oil and 2tbs of butter.
  8. Once the meat has reached 130F internal, pull it and transfer to your hot cast iron skillet.
  9. Sear both sides of the meat for 2 minutes each to build a nice crust on either side.
  10. Place your garlic butter on top of the meat and let the meat rest on your counter for 20 minutes to allow the muscle to relax and for the juices to be absorbed back into the meat. DON'T SKIP THIS PART! I promise you'll have a more tender and juicy piece of meat.
  11. Slice the meat into 1/4" slices and enjoy!

Hasselback Potatoes

  1. Pre-heat your smoker or oven to 350F
  2. Wash your potatoes
  3. With a wooden skewer on either side of the potato (lengthwise) make thin slices into the potato until your knife hits the skewers ensuring you don't cut all of the way through. Repeat on each potato.
  4. Cook the bacon and cut into chunks. Then place the bacon chunks into the slices of the potatoes.
  5. Add a tbs of butter to each potato.
  6. Place the potatoes in a cast iron pan and pop it into your smoker or oven. I recommend cooking these before your meat because they take much longer.
  7. Cook for approx. 3 hours or until the potatoes are fully cooked. They should be soft all of the way through.
  8. Once the potatoes are cooked, add the cheese on top and cook for an additional 10 minutes until the cheese is melted.
  9. Pull off the pan from your cooker, top with sour cream and green onions and enjoy!
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