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.
WHAT YOU WILL NEED:
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
RECIPE
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.
Enjoy!
