Jess Pryles

VIDEO – grilled venison backstrap

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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.

 

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Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

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