This was my first time eating venison backstrap and I’m hooked!
Made up some tasty tacos.
- Smoked garlic
- Smoked paprika
- 6 chili spice
Combine seasonings to taste. I went with roughly 4 tablespoons of Kinder's The Blend (salt, pepper, garlic), then roughly 2 teaspoons each of the other spices and mixed them all together in a bowl, then moved it into an empty shaker bottle for application to the meat.
Cover the meat liberally with the season mixture and let stand for at least 15 minutes.
Pan sear the backstrap in grass-fed butter until nice carmelization is achieved on all sides. Cook to 125ºF internal temp. If needed, finish in the oven. Let the meat rest after 5-10 minutes after internal temp is reached.
Slice into thin strips and then build your tacos! We topped with Mexican crema, cotija cheese, Mexican cheese blend, fried onions, and Aardvark Serrabanero hot sauce.