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Channel: Jess Pryles  

Grilled Venison Backstrap with blackberry sauce

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.

For the instant read thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=bm

For the seasoning: https://www.hardcorecarnivore.com/collections/shop/products/hardcore-carnivore-black

WANNA TRY MY SEASONING? visit Hardcore Carnivore: https://www.hardcorecarnivore.com/

ABOUT ME: Howdy! I’m Jess Pryles. I’m a meat advocate and the boss at Hardcore Carnivore. I’m a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

Video length: 3:08
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