Unleash your inner carnivore with this recipe for Axis deer backstrap and Caesar salad grilled over an open fire. (Photo courtesy of "Hardcore Carnivore)
September 17, 2024
By Jess Pryles
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Known for its superior taste to whitetail, the backstrap from an axis deer is considered one of the best meals to cook over an open fire. Outdoor Channel's Jess Pryles, host of the new series called “Hardcore Carnivore,” travels the country hunting, cooking and sharing her passion for grilling and love for the outdoors.
In the eighth episode of “Hardcore Carnivore,” Pryles hunts an axis deer in Oklahoma and then prepares the backstrap by grilling it over a live fire. The delicious axis deer backstrap is topped with a blackberry balsamic sauce and served with a grilled Caesar salad on the side. Bon appétit!
Catch the debut of “Hardcore Carnivore,” starring professional carnivore and chef Jess Pryles, on Monday, September 23 at 9:30 p.m. ET on Outdoor Channel. The show airs during Outdoor Channel’s “Taste of the Wild” Monday night lineup.
Grilled Venison Backstrap with Blackberry Balsamic Sauce Serves: 4-6 Total time: 30-45 minutes
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Ingredients:
3–4 pound venison backstrap, whole Hardcore Carnivore Black seasoning 6 ounces fresh or frozen blackberries 1/2 cup brown sugar 1/2 cup balsamic vinegar 1/4 cup cider vinegar 1/2 teaspoon nutmeg Black pepper Thyme sprigs, for garnish Once seared, move the venison backstrap to the indirect heat side of the grill to finish cooking. (Photo courtesy of "Hardcore Carnivore) Directions:
Preheat a grill for two-zone cooking. The hot zone with the coals should be at least 450 degrees F. Use butcher’s twine to tie tight loops around the backstrap, spaced about 1 inch apart. This will help it form and keep a cylinder shape during cooking and slice into nice medallions. Season the backstrap well all over with the Hardcore Carnivore Black seasoning, making sure the ends are coated too. Place the backstrap over the hot coals to sear it. Keep turning it a quarter turn at a time, every 1-2 minutes, until the entire strap is seared well. Then, move it across to the indirect heat side of the grill to finish cooking. Use an instant-read thermometer to determine doneness. You are looking for 135 degrees F internal temperature, which will take about 12-16 minutes. Remove the backstrap and rest under foil for 15 minutes before slicing. To make the sauce—combine berries, sugar, vinegar, nutmeg, and black pepper in a pan and bring to a boil. Add an optional pinch of salt. After about 5 minutes of boiling, you should be able to "smash" the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce for a further 5-10 minutes to thicken. Place medallions on a plate, spoon over generous portions of sauce and top with thyme sprigs. This sauce features a mixture of berries, brown sugar, nutmeg, balsamic vinegar and black pepper. (Photo courtesy of "Hardcore Carnivore) Grilled Caesar Salad Recipe Ingredients:
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3 anchovies, minced 2 garlic cloves, minced Juice of 1/2 lemon 1 teaspoon Worcestershire 1 tablespoon Dijon mustard 1/4 cup freshly grated Parmesan, plus more for garnish 1 cup mayonnaise Coarse black pepper 2 heads romaine lettuces, halved lengthwise 1 loaf crusty Italian bread, cut into 1-inch-thick slices Oil, for brushing Directions:
In a large mixing bowl, whisk together anchovies, garlic, lemon juice, Worcestershire, mustard, parmesan and mayonnaise. Season with coarse black pepper. Reserve. Brush each slice of bread with oil. Grill the slices of bread over medium-high direct heat until nice and toasted on both sides. Grill the halved romaine heads over high heat until charred on one side. Plate croutons and lettuce, drizzle with the Caesar dressing and finish with a sprinkle of grated Parmesan cheese. Pair your grilled Caesar salad with the venison backstrap for a mouthwatering, well-rounded meal that's sure to impress. (Photo courtesy of "Hardcore Carnivore)
