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.
Cooking venison backstrap whole instead of slicing it into multiple steaks keeps the meat juicier and makes temperature control far easier. A simple seasoning like Hardcore Carnivore Black, applied generously, adds depth without masking the natural flavor of the meat. Below is a clear, approachable method for grilling a whole backstrap and preparing a quick blackberry pan sauce that complements the rich, gamey profile.
Ingredients
- Whole venison backstrap, trimmed of silver skin
- Salt and freshly ground black pepper
- Hardcore Carnivore Black seasoning (or your preferred steak rub)
- Neutral oil with a high smoke point (canola, grapeseed, or avocado)
- 1 cup fresh or frozen blackberries
- 1 shallot, finely chopped
- 1–2 tablespoons butter
- 1/4 cup red wine or beef stock (optional, for deglazing)
- 1 teaspoon balsamic vinegar (optional, for brightness)
- Salt and pepper to taste
Preparation
Remove excess silver skin and any large pockets of fat from the backstrap. Pat the meat dry with paper towels—this helps achieve a good sear. Season liberally with salt, pepper, and the Hardcore Carnivore Black rub, pressing the seasoning into the meat so it adheres well.
Grilling the Backstrap
Preheat your grill to high heat for searing, then create a cooler zone for finishing if using charcoal or turn down one burner if using gas. Lightly oil the grates just before placing the backstrap on the grill to prevent sticking.
- Sear the backstrap over direct high heat for 2–3 minutes per side, until a deep brown crust forms.
- Move the backstrap to indirect heat or a cooler part of the grill to finish cooking. Aim for an internal temperature of 120–125°F (49–52°C) for medium-rare; adjust to taste. Use a reliable instant-read thermometer.
- Once the target temperature is reached, remove the backstrap and tent it loosely with foil. Rest for at least 10 minutes to allow juices to redistribute.
Blackberry Pan Sauce
While the meat rests, make a quick sauce in a skillet. Using the same pan you seared in preserves those fond flavors; if you used the grill, a hot skillet works fine.
- Add a little neutral oil to the skillet and sauté the finely chopped shallot until translucent, about 2 minutes.
- Add the blackberries and cook, stirring occasionally, until they begin to release their juices and soften.
- Deglaze with red wine or beef stock if desired, scraping up any browned bits from the pan. Let the liquid reduce slightly.
- Stir in the butter and a splash of balsamic vinegar for acidity. Taste and adjust seasoning with salt and pepper.
- For a smoother sauce, gently mash the berries with a spoon or use the back of a fork; leave some whole for texture.
Serving
Slice the rested backstrap against the grain into thick medallions. Spoon the warm blackberry sauce over the slices or serve it on the side so guests can choose their portion. The sweet-tart blackberry flavors balance the richness of the venison, while the simple seasoning lets the meat shine.
Tips: Always rest the meat before slicing, trim silver skin for more tender bites, and monitor internal temperature rather than time for perfect results. This method scales easily for multiple backstraps and can be adapted with other berries or a pan sauce based on stock and herbs.