Patterson's Mopping Sauce
Patterson's Mopping Sauce
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VENISON BACKSTRAP with MeatEater Gremolata

    VENISON BACKSTRAP RECIPE

    Prep Time: 3 hours


    Cook Time: 30 minutes


    Servings: 1 backstrap 


    Ingredients: Backstrap

    • 16 oz Patterson’s Mopping Sauce
    • 1 pound venison backstrap


    For the MeatEater Gremolata recipe see here.


    Directions

    • Place the backstrap in freezer bag and cover with Patterson’s Mopping Sauce - note that you may need more sauce if you are planning to cook a larger backstrap.
    • Let the backstrap marinate for 2-3 hours.
    • Set up the indirect heating arrangement on your grill - make sure that the hot portion is especially hot for this recipe. 
    • Place the marinated backstrap on the hot portion of the grill. Don’t touch until it naturally releases from the grill - this should take around 3 or 4 minutes, depending on the heat of your grill.
    • After it releases, flip the backstrap to char the other side for another 3 to 4 minutes. 
    • Move the backstrap to the cooler portion of the grill, baste with Patterson’s Mopping Sauce every 2 minutes and continue cooking until the internal temperature is around 135 degrees Fahrenheit. 
    • Remove from the grill and place in an airtight container to continue cooking and rest for at least 25 minutes.
    • Slice thin, top with the MeatEater gremolata recipe above, and drizzle Patterson’s Mopping Sauce before serving.


    Notes

    • We like our backstrap medium rare and remove it from the grill around 120 degrees Farenheit.
    • We like to add a little crushed red pepper flakes to the gremolata for a little extra heat.
    • This recipe is also great for wild boar, elk and pretty much any other loin that you can think of!

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