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Dry rubbed spiced venison backstrap


• 1 tsp paprika
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 chili fl akes
• 1/2 tsp cracked pepper
• 1/4 tsp all spice
• 1 tbs oil
• 1 kg Vension back strap


1. Trim off any excess fat or silver skin
2. Place all dry ingredients into a small bowl
3. Rub the venison until fully covered and sit at room temperature for 30 minutes
4. Heat char grill add the oil and cook venison 3-4 minutes each side and place into a moderate oven for 5 minutes rare 10 minutes for medium
5. Slice and serve with favorite vegetables and fruit chutney

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Australia and New Zealand’s premiere dedicated Deer Hunting Magazine.

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