CHILI-RUBBED GRILLED BACKSTRAP

6 INGREDIENT | 30-MINUTE

This backstrap packs a punch with just the right amount of heat and spice. It’s a beautiful example of how you can harness a ton of flavor from minimal ingredients. If you want to go all out, serve this with my Blue Cheese Sauce (here ).

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 6

1 tablespoon garlic salt

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon ground allspice

¼ teaspoon cayenne pepper

1 (2-pound) venison backstrap

1. Preheat the grill to 400°F, setting it up for indirect cooking (see here ).

2. In a small bowl, combine the garlic salt, chili powder, cumin, allspice, and cayenne; mix well.

3. Trim any silver skin or excess fat off the backstrap. Sprinkle the seasoning mixture evenly on all sides of the meat.

4. Place the backstrap on the grill over direct heat, close the lid, and sear the meat for 2 to 3 minutes per side. Move the meat to indirect heat, close the lid, and cook until the internal temperature of the meat reaches 130°F (for rare), 5 to 8 minutes, or cook the meat to your desired degree of doneness.

5. Transfer the backstrap to a cutting board and let it rest for 5 minutes. Slice and serve.