This is a meal so simple that it does not really warrant a recipe, but I do feel the need to share a ‘secret’ ingredient. The small batch, Australian made, Hohnke Outdoors ‘Double Shot’ spice blend.
‘Double shot’ includes all the spices I would generally pair with red meat: garlic, paprika, onion and cumin. But the addition of ground coffee (Sambar blend from Dog & Gun) and a little brown sugar complements venison amazingly well.
As you can see, there is really nothing special to this recipe. It uses only a handful of ingredients and is perfect for camping, even in the rain.
Seared venison backstrap with ‘Double Shot’ seasoning
A super simple meal that can be made anywhere with a mere handful of ingredients
Servings: 4 people
Equipment
- 2 large fry pans preferably cast iron
Ingredients
- 4 portions of venison backstrap
- Hohnke Outdoors 'Double Shot' spice rub
- 6 to 8 medium sized potatoes
- 3 tbsp canola oil or other neutral oil with high smoke point
- sea salt
Instructions
- Generously coat the venison backstraps in 'Double Shot' spice rub and set aside.
- Chop the potatoes into wedges of roughly the same thickness
- Heat 2 tbsp of oil in one fry pan. Once hot add the potatoes, toss to cover evenly in oil. Cooking for around 4-6 minutes before flipping over.
- While the potatoes are cooking, heat 1 tbsp of oil, over high to very high heat.
- As the oil begins to smoke place in the venison backstrap, and sear for 3-4 minutes each side.
- Allow the meat to rest (tent the meat in foil if you're cooking in a cold and damp place), while the potatoes finish cooking.
- Sprinkle potatoes with salt, slice the backstrap portions, and serve-no sauce required.
