YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Venison is a unique type of red meat that stands out from domestic proteins like beef, pork, or chicken due to its distinct characteristics. When it comes to texture, venison is leaner than most meats, with a fine-grained texture that’s firm yet tender. Its low-fat content means it doesn’t have the marbling you’d find in a steak, but don’t let that fool you…venison offers a succulent, melt-in-your-mouth experience that’s hard to replicate. Flavor-wise, venison is rich and robust, with a depth of taste that’s often described as rich, earthy, and slightly sweet. This gamey flavor, while stronger than that of domestic meats, is part of what makes venison so appealing. It’s a taste that speaks of wild, open spaces and a life lived freely, a flavor that transports you straight to nature with every bite. In terms of culinary appeal, venison is quite versatile. It pairs quite well with bold, fruity flavors like cranberry and apple, as well as earthy herbs like rosemary and thyme. This recipe takes venison to another level, and we think it’s one you and your guests will really enjoy!
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Credit for this recipe goes to Jameson Dean and his Yoder Smokers YS1500S pellet smoker. This recipe is one that looks just as amazing as it tastes, so keep this in mind for your next backyard gettogether! Instagram @jimmydean
INGREDIENTS
- Two 1 lb Portions of Venison Backstrap
- 6 TBS of Prepared Chimichurri
- 2-3 tsp of your Favorite SPG-style BBQ Rub
- 20-25 Cherry Tomatoes
- 8oz. Mozzarella Cheese
- Freshly chopped basil for garnish
INSTRUCTIONS
1. Pre-heat your grill or pellet smoker to 375 degrees Fahrenheit with your favorite fuelsource.
2. Butterfly each of your venison backstraps tocreate 4 even sections of meat.
3. Cover with plastic wrap and pound thin, roughly quarter of an inch thickness.
4. Once flattened, lightly season the backstrap with your favorite SPG style BBQ rub, ensuring that the meat is thoroughly seasoned on both sides.
5. Once meat has absorbed the seasoning, spread about 1 1/2 tablespoons of the prepared chimichurri to each section of the backstrap.
6. Once applied, roll the meat up into a large pinwheel. Tie each end and slice them in half. You should be left with 8 pinwheels total
7. Place pinwheels into an oiled cast iron skillet. (Optional: Arrange pinwheels in a circle to add cherry tomatoes in the center.)
8. After your grill has reached 375, add the skillet to the grill. Let cook for 10-15 minutes. Use an instant read thermometer to check
the internal temperature of the pinwheels. Target temperature should be between 125-135 degrees Fahrenheit.
9. Once pinwheels reach desired temperature, pull the skillet out of the grill and place on an appropriate surface to rest for 5-10 minutes,
(Optional: at this time, place thinly sliced mozzarella cheese onto pinwheels to melt over the surface)
10. Once rested, garnish with your favorite herb (Basil shown in the picture) Slice in and enjoy!
Venison is a unique type of red meat that stands out from domestic proteins like beef, pork, or chicken due to its distinct characteristics. When it comes to texture, venison is leaner than most meats, with a fine-grained texture that’s firm yet tender. Its low-fat content means it doesn’t have the marbling you’d find in a steak, but don’t let that fool you…venison offers a succulent, melt-in-your-mouth experience that’s hard to replicate. Flavor-wise, venison is rich and robust, with a depth of taste that’s often described as rich, earthy, and slightly sweet. This gamey flavor, while stronger than that of domestic meats, is part of what makes venison so appealing. It’s a taste that speaks of wild, open spaces and a life lived freely, a flavor that transports you straight to nature with every bite. In terms of culinary appeal, venison is quite versatile. It pairs quite well with bold, fruity flavors like cranberry and apple, as well as earthy herbs like rosemary and thyme. This recipe takes venison to another level, and we think it’s one you and your guests will really enjoy!
_
Credit for this recipe goes to Jameson Dean and his Yoder Smokers YS1500S pellet smoker. This recipe is one that looks just as amazing as it tastes, so keep this in mind for your next backyard gettogether! Instagram @jimmydean
INGREDIENTS
- Two 1 lb Portions of Venison Backstrap
- 6 TBS of Prepared Chimichurri
- 2-3 tsp of your Favorite SPG-style BBQ Rub
- 20-25 Cherry Tomatoes
- 8oz. Mozzarella Cheese
- Freshly chopped basil for garnish
INSTRUCTIONS
1. Pre-heat your grill or pellet smoker to 375 degrees Fahrenheit with your favorite fuelsource.
2. Butterfly each of your venison backstraps tocreate 4 even sections of meat.
3. Cover with plastic wrap and pound thin, roughly quarter of an inch thickness.
4. Once flattened, lightly season the backstrap with your favorite SPG style BBQ rub, ensuring that the meat is thoroughly seasoned on both sides.
5. Once meat has absorbed the seasoning, spread about 1 1/2 tablespoons of the prepared chimichurri to each section of the backstrap.
6. Once applied, roll the meat up into a large pinwheel. Tie each end and slice them in half. You should be left with 8 pinwheels total
7. Place pinwheels into an oiled cast iron skillet. (Optional: Arrange pinwheels in a circle to add cherry tomatoes in the center.)
8. After your grill has reached 375, add the skillet to the grill. Let cook for 10-15 minutes. Use an instant read thermometer to check
the internal temperature of the pinwheels. Target temperature should be between 125-135 degrees Fahrenheit.
9. Once pinwheels reach desired temperature, pull the skillet out of the grill and place on an appropriate surface to rest for 5-10 minutes,
(Optional: at this time, place thinly sliced mozzarella cheese onto pinwheels to melt over the surface)
10. Once rested, garnish with your favorite herb (Basil shown in the picture) Slice in and enjoy!
