Smoky Cowboy Butter Venison Backstrap

with Spiced Maple Glaze

Ingredients:

1 venison backstrap

1/2 cup butter

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/4 cup maple syrup

Salt & pepper to taste

Instructions:

1. Prep the meat: Pat venison dry. Season generously with salt and pepper

2. Make cowboy butter: In a pan over medium heat, melt butter. Add garlic, paprika, and cayenne. Stir for 1–2 minutes.

3. Sear the backstrap: In a hot skillet or grill, sear venison 3–4 min per side until medium-rare (internal temp ~130–135°F / 54–57°C).

4. Add glaze: In the last minute, drizzle in maple syrup and baste the meat with the spiced butter.

5. Rest & serve: Let rest 5 min before slicing. Spoon extra glaze over the top.