Venison Backstrap Sandwiches with Cowboy Butter
The viral cowboy butter strikes again. This recipe has tender grilled venison backstrap, toasted ciabatta, and homemade cowboy butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + rest time
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Method: Grilling
Ingredients
Scale
- 1–1½ lbs venison backstrap
- 1½ tsp coarse black pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
Sandwiches
- 1 tbsp olive oil
- 1 large ciabatta loaf or 4 rolls
- 6–8 slices cheese
Cowboy Butter
- ½ cup unsalted butter
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ½ tsp dried chives
- ¼ tsp red pepper flakes
- Pinch of salt and black pepper
Instructions
- Combine softened butter with garlic, parsley, Dijon, lemon juice, Worcestershire, smoked paprika, chives, red pepper flakes, salt, and pepper. Mix until smooth. (You can also microwave the butter in 5 second intervals to soften)
- Preheat grill to 450–500°F for direct grilling. Clean and oil grates for best results.
- Pat venison dry with paper towels. Coat backstrap with olive oil, and season on all sides with salt, pepper and garlic powder.
- Grill for approximately 3–5 minutes per side, depending on thickness, or until rare or medium rare. Check internal temperature with a meat thermometer. Rest for 8–10 minutes before slicing thinly against the grain.
- Toast ciabatta cut side down.
- Generously spread cowboy butter onto the warm toasted bread. Pile sliced venison onto the bottom half, add the top, and serve!
Notes
-
Adjust red pepper flakes to taste.
-
Slice venison against the grain for maximum tenderness.
-
Refrigerate leftover cowboy butter for up to 4 days.