I think we can all agree backstrap is perfect when cooked correctly using nothing more than salt and pepper. But it never hurts to give it a slight edge, a small bit of dipping sauce or drizzle, to spice things up. This Smoked Jalapeño Cilantro Drizzle does just that.

In regard to reverse-searing wild game, it is my go-to method for perfectly medium-rare venison. The process is simple: a slow roast until meat internal temp hits 110, followed by a hot and fast sear to create a crust and raise temp 10–15 degrees, followed by a 15-minute rest before carving which raises internal temp another 10 degrees for that perfect medium rare cook. Yes, you can start and finish a backstrap on a hot grill, but then your outer edges are gray and dry by the time your center hits medium rare. All this to say: Invest in an oven-safe internal meat probe and try your hand at reverse-searing some venison.

Ingredients (two to four servings):

• Half a backstrap
• Kosher salt and freshly cracked black pepper
• Olive oil, mixed use

Drizzle ingredients:   

• 1/2 pound jalapeños (approximately six normal-sized peppers), smoked
• 1 bunch of cilantro (just leaves mostly, not stems)   
• 1/2 lime, juiced
• 1 tablespoon brown sugar
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil
• Garnish: thinly sliced green onions (optional)

Directions

To make jalapeño cilantro drizzle ahead of time, smoke whole jalapeños at 200 degrees Fahrenheit for 1-1/2 to 2 hours until soft and smoked. Remove stems and add to food processor along with one bunch of cilantro leaves, juice from half a lime, 1/4 teaspoon kosher salt, and 1 tablespoon brown sugar. Blend thoroughly, then slowly add 1/4 cup olive oil while continuing to blend. Add to squeeze bottle via funnel. Set aside until ready to serve.

To prep backstrap, pull thawed backstrap and dust all sides with kosher salt and freshly ground black pepper. Let sit outside of refrigerator for 2 hours to allow to come to room temperature.

Preheat oven to 200 degrees Fahrenheit.

On an oven-safe stainless steel mesh rack or something similar that allows ample airflow to all sides on backstrap, add backstrap and very lightly coat in olive oil. Cook in oven at 200 degrees until internal temperature reads 110 (use internal meat probe or thermometer). This usually takes 50 minutes in my oven using the larger half of the backstrap. For the narrower half of backstrap (portion that attaches below neck), it might take 35–40 minutes. Be certain to test internal temp after 35 minutes.

Make sure to have a (preferably cast-iron) skillet piping hot for when you remove backstrap, once it reaches internal temp of 110. (Skillet should be 600 degrees Fahrenheit or a little above.) Upon removal, add backstrap to piping-hot skillet and sear all sides thoroughly to create a crust, approximately 1 minute 30 seconds to 2 minutes per side.

Once all sides have been seared thoroughly, remove backstrap and add to a grate of some sort that allows juices to drip versus pooling below backstrap. Lightly tent with aluminum foil and allow to rest 15 minutes prior to carving. Turn after 5–7 minutes to allow liquids pooling on top to drip down. Maintaining that good crust is the mission.

When done, drizzle over jalapeño cilantro sauce and perhaps some thinly sliced green onions.

Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.