Smoked Venison Backstrap

This Smoked Venison Backstrap is flavored with steak seasoning, smothered with onions and peppers, and topped with melted provolone cheese. You can eat it plain, over rice, or with a baked potato. You can also make a sandwich or sub out of it by putting it in a sub roll or hamburger bun.

For this recipe, I used a Pit Boss pellet grill smoker. If you don't have one, that's ok. You can make this recipe using any grill, smoker, or even your oven.

If you do not have backstraps, you can use tenderloin instead. If you do not have venison, you can use beef, chicken, turkey, or pork loin. You can even use ground meat, but make sure it does not have a high-fat content or your food will be flooded with grease. If it is not low-fat, then cook it separately. Drain the grease, add everything together, and then smoke it.

Smoked Venison Backstrap Recipe

Ingredients:

• 1 1/2 pounds of venison backstrap, sliced
• 2 tablespoons of your favorite steak seasoning (I used Mr. Jim’s Back Alley Steak Seasoning)
• 1 1/2 green bell peppers, sliced
• 1 1/2 red bell peppers, sliced
• 1 1/2 orange bell peppers, sliced
• 1 onion, sliced
• 12 slices of Provolone Cheese

Getting It Done:

Preheat the grill or smoker to 300°F.

Cut the venison backstrap into slices according to your desired thickness, but make thin cuts.

Sprinkle with steak seasoning all over.

Spray or rub down a large foil pan or cookie sheet with oil.

Add the venison to the pan, keeping the pieces of meat somewhat apart.

Slice the peppers and onions and place them on top of the venison. Sprinkle them with steak seasoning as well.

Place the foil pan or cookie sheet on the smoker and smoke for about 35 minutes or until done.

Toss the venison, peppers, and onions around using a set of tongs or a spatula.

Then place the provolone cheese slices on top.

If you plan to make subs out of this smoked backstrap, place the sub rolls on the smoker.

Smoke until the cheese is melted, and then remove everything from the smoker and turn the smoker off.

Put some meat, veggies, and cheese on a sub bun, and enjoy.

To slice the venison backstraps, put them in the freezer for about 30 minutes to an hour, just long enough to firm but not freeze. Then slice the meat using a fillet knife.

If you want your meat to have a more smoky flavor, you can start the smoker at a lower temperature and let the meat cook and smoke longer.

I like this smoked venison backstrap just as it is, but you can add whatever vegetables you and your family want. Next time, I plan to add mushrooms.

I hope you enjoy my recipe!

Sharing is caring. Please share my recipe if you enjoy it. I appreciate your support very much.

Visit my profile if you would like more delicious meals. Check out some of my recent recipes: Venison Steak Sub, Bacon-Wrapped Backstrap, and Venison Foil Packets.

Maybe you want a recipe without venison. Check out my Super Easy Ham and Potato Casserole recipe.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

This Smoked Venison Backstrap recipe was originally published at deerrecipes.online. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

Check out my author profile on Vocal.Media if you are looking for more recipes. Please consider subscribing to me, Amanda Payne. It is free! I will be posting many more recipes in the future.

Likes, pledges, and tips are welcomed and appreciated but not necessary. You can also find me on Pinterest and Rumble.