6-INGREDIENT
This recipe is like going to a steak house, but you can stay in your sweatpants if you want. It’s rich in flavor and pairs nicely with a glass of red wine. I keep the backstrap seasoned minimally in this recipe to let the smoke take center stage.
Prep Time:
10 minutes
Cook Time:
3 to 4 hours
Serves:
6 to 8
1 (2- to 3-pound) venison backstrap
1½ teaspoons garlic powder
Kosher salt
Freshly ground black pepper
¼ cup (½ stick) unsalted butter
1 pound white button mushrooms, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1.
Set an electric smoker to 200°F.
2.
Season the backstrap with the garlic powder and salt and pepper to taste.
3.
Place the backstrap in the smoker. Smoke for 3 to 4 hours, until the internal temperature reaches 140°F (for medium), or smoke
the meat to your desired degree of doneness.
4.
About 30 minutes before the backstrap is finished cooking, prepare the mushrooms. Melt the butter in a large cast-iron pan over medium-high heat. Add the mushrooms, garlic, thyme, and salt and pepper to taste. Cook until the mushrooms are browned, 15 to 20 minutes.
5.
Transfer the smoked backstrap to a cutting board and let it rest for 5 minutes. Slice the venison and serve the mushrooms on top.