Smoked Venison Backstrap Filet with Chimichurri
This smoked venison backstrap is marinated in a ranch favorite before spending time in the smoker. It's tender, flavorful and easy to do.
- 1 whole venison backstrap trimmed and cut into 1½ to 2inch filets
Enough to do 1 backstrap, 1½ cup - 1¾ cup, lasts about a week once refrigerated.
- 3 cloves garlic minced
- 3 - 4 thyme sprigs
- 1/2 cup Dijon mustard
- 1 cup sweet baby rays (Our Favorite)
- 3 tbsp Worcestershire
The Chimichurri Sauce:
Lasts about a week once refrigerated.
- 3 minced cloves garlic
- 1 finely chopped shallot
- 1 finely chopped serrano
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 tbsp finely chopped oregano
- ¾ cup olive oil
- ½ cup red wine vinegar
- salt and pepper to taste
Directions for the Backstrap:
- Let marinade for 6 to 12 hours, then season with Thundering Longhorn* by Fire & Smoke Society
- Get smoker going at 225F degrees.
- Smoke until internal temp reaches 110F, remove from smoker and let rest.
- While the steaks rest get your grill or Traeger to 400F to finish grilling the steaks until internal temp reaches 125F for medium rare. DON'T cook steaks past 130F.
Directions for the Marinade:
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl.
- Let sit 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Using a fork, whisk in oil.
- Transfer chimichurri to a small bowl; season with salt and reserve as sauce.
- Drizzle the chimichurrri sauce on top of the smoked venison or serve on the side.