Ingredients
Scale
- 2 pounds venison backstrap
- 1/4 cup juniper berries
- 1/2 cup unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Season the venison backstrap with salt and pepper.
- In a small saucepan, melt the butter over medium heat, then add shallots, garlic, and juniper berries, cooking until fragrant.
- Grill the backstrap for about 5-7 minutes on each side, until it reaches desired doneness.
- Remove from grill and let rest for a few minutes.
- Slice the backstrap and serve with juniper butter drizzled on top.
Notes
- Let the meat rest before slicing to maintain juiciness.
- Juniper berries can be crushed for stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 0g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg