One of my favorite ways to prepare venison backstrap, whether it’s whitetail, antelope or, as in this video, elk, is to give it some smoke on the grill. It’s a pretty easy technique, requiring only a grill that can be set up for a two-zone fire, some wood chunks and, most importantly, a remote thermometer so you can monitor the internal temperature without opening the grill and losing all that wonderful smoke.
Video: How to Smoke a Backstrap
