Smoked Venison Backstrap With Blackberry Catsup

Recipe Ingredients

1 teaspoon	5ml	Ground thyme
1/2 teaspoon	2.5ml	Ground nutmeg
1 teaspoon	5ml	Fresh black pepper
2 lbs	908g / 32oz	Venison backstrap
6		Buttermilk biscuits
		Butter
		Blackberry catsup
6		Red pickled apple slices

Recipe Instructions

Mix thyme -- nutmeg -- and pepper. Rub backstrap with spices.

Insert a Poulder into the thickest part of the backstrap. Grill until Poulder registers 155F.

Remove from grill -- allow to rest for 5 minutes. Slice on a diagonal.

Slice biscuits in half -- butter and warm on grill. Spoon blackberry catsup (use preserves or jam if necessary) on 1/2 of serving plate.

Lay a slice of backstrap on blackberry catsup. Spoon a small amount of blackberry catsup onto the backstrap. Overlap 2 half of biscuit on other side of the plate.

Garnish with a pickled apple slices.

Source:
Luhr-Jensen

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