Range Day & Hunting with Moe + Grilled Venison Backstrap // Moe Cason's Taste of the Outdoors Ep 3

In the third episode in his Taste of the Outdoors Series, Pitmaster Moe Cason shows us his venison backstrap recipe after a day at the range and deer hunting at Adam LaRoche’s E3 Ranch.

Grilled Venison Backstrap with Cognac Sauce

- 2 sticks butter
- 1 ½ cups cognac
- ¼ cup low sodium soy sauce
- 3 Tbsp Dijon mustard
- 3 tsp Moe Cason’s Beef Rub seasoning mix
- ¼ cup green onions

Clean and prep your venison for cooking.

First, make your cognac sauce. (10:50) In a medium pot on a low simmer, combine butter and cognac. Add soy sauce, Dijon mustard, seasoning mix and green onions to the pot. Slowly melt the butter and incorporate all the flavors unti the onions become translucent. Set aside in a warm place until ready to use.

Coat the backstrap in canola oil (13:44). Top with Moe Cason’s Beef Rub seasoning mix on each side.

Grill the backstrap to medium-rare or an internal temperature of 125 to 128°. Mid-way through cooking, flip the meat over and coat with cognac sauce (14:57). Let meat rest for 10 minutes before slicing. Top with chimichurri sauce and serve.

Watch all episodes here:    • Moe Cason's Taste of the Outdoors  

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