Spring Ridge Wild Venison with Street BBQ Tokyo Togarashi


Spring Ridge venison backstrap is one of the most delicious meats I have eaten. Make sure to take the venison out of its packaging, pat dry, cover and leave on the bench for a good hour prior to cooking to come to room temperature to help with the cooking time to ensure the meat keeps tender. It is a must to rest the venison before carving and I like to cook my venison to rare to on the edge of medium rare, this way it will ensure the venison is tender.


1 x Spring Ridge Wild Venison Backstrap ( 2 backstraps per packet)

1 x Street BBQ Tokyo Togarashi

70ml x Cobram Estate Extra virgin olive oil classic

Chilli sauce, I love Mama Melisse chilli sauce



Fire up your desired BBQ to hot.

Lightly oil both sides of the venison backstrap then season with Street BBQ Tokyo togarashi.

Let rest for 5 minutes.


Lightly oil both sides of the back trap again then place on the BBQ. You want to cook the venison on each side for 3-5 minutes or until the internal temperature is at 54c-57c.

Let rest for 5 minutes then carve.


I serve this with chilli sauce as I think chilli sauce and venison is simply amazing.

Any sides will go well with this delicious venison.