Directions
- 1Truss the venison backstrap with kitchen twine.
- 2Apply a homemade barbecue rub to the backstrap.
- 3Smoke the venison at a low temperature until it is 15 degrees away from your final desired temperature.
- 4Sear the venison in a hot cast iron pan.
- 5Slice the rested venison.
- 6Prepare a spicy German potato salad by boiling sliced new potatoes.
- 7In a cast iron pan, cook the bacon. Once cooked, set it aside and chop.
- 8Sauté spring onions in bacon fat.
- 9Add whole grain mustard, pickled jalapeño juice, and honey and mix well.
- 10Add the cooked potatoes and mix until the mixture caramelizes.
- 11Serve the warm potato salad over the sliced venison, topped with chopped bacon and green onion.
Ingredients
- 1 venison top round
- 1 tablespoon homemade barbecue rub
- 1 pound new potatoes
- 4 slices bacon
- 1 spring onion
- 1 tablespoon whole grain mustard
- 1 tablespoon pickled jalapeño juice
- 1 tablespoon honey
Equipment
knifebaking sheetkitchen twinescissorsgrillcast iron pantongs
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