Venison Backstrap recipe

    Garlic Powder, Onion Powder, Garlic Salt, Lawry’s Season Salt, Crushed Black Pepper, Jack Stack Barbeque All-Purpose Barbeque Rub ( or other desired rub), McCormick Grill Mates Steak Rub, Olive Oil

    Place the thawed backstrap on a dish and season with garlic and onion powder on both sides(light dusting) Then season lightly with each of the other ingredients on the list, again on both sides. Less is more, applies to the salt seasonings. Cover with plastic wrap and let the back strap come to room temperature. Preheat your grill to 450-475 degrees. Lightly brush olive oil on both sides and ensure full coverage. The olive oil helps keep moisture in and keeps the venison from drying out. Grill for 3 1/2 minutes on one side and then flip for an additional 3 minutes. For maximum flavor and tenderness, cook to medium rare on the rare side. Place on a warm platter and immediately cover with tin foil to rest with a towel on top for 10-15 minutes. Cut and serve in half inch slices of tomato sauce.