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Phone 402-254-3266

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Outdoorsmen Productions LLC
www.outdoorsmenproductions.com

Gary Howey

INDUCTED INTO THE
NATIONAL FRESHWATER FISHING
HALL OF FAME
” IN 2017

High Mountain Beer Marinated Venison Back Strap

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

July 8, 2022

 

 

Ingredients:

Directions:

  1. Trim the venison back strap, place it in a non-porous container and add enough beer until the meat is covered. 
  2. Place the container into the refrigerator for 1 1/2 hours. Remove the venison from the container and dry with paper towels. 
  3. Season the venison with a liberal amount of Hi Mountain Seasonings Venison Rub covering all sides of the meat. 
  4. Place the venison in a preheated smoker or pellet grill set for 225 degrees and smoke the venison for 30 minutes.
  5. Glaze both sides of the venison with the maple syrup and continue smoking until the venison reaches an internal temperature of 130 degrees. Do not overcook.
  6. Remove the venison from the smoker and let it rest on a cutting board 30 minutes before slicing. Resting the meat allows the juices to work back into the meat. 

Note: use a meat thermometer when cooking, especially wild game and remove the meat from the grill when it reaches the desired temperature to prevent overcooking. 

 

 

 

A great left over idea

Thinly slice the venison and sauté with sliced onions. Cut a loaf of French bread lengthwise and cut into sandwich size lengths. Spread mayonnaise on both halves of the French bread, layer the venison slices and top with the sautéed onions!

 

 

 

 

 

 

 

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