Jess Pryles

VIDEO – grilled venison backstrap

Share this

I’m a huge fan of leaving backstraps whole and not cutting them into smaller steaks – it makes them easier to cook to perfection, with a little help from Hardcore Carnivore Black seasoning. Here’s how I grill my backstraps and create an easy Blackberry pan sauce to go with em.

 

By

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, and TV personality with a particular passion for beef and meat science. She's also a respected authority on Texas style barbecue. Born in Australia, she now resides in Austin, Texas.

Want to request a recipe?