Bourbon BBQ Venison Backstrap Recipe - North American Whitetail

Mix all venison backstrap ingredients in a bowl (minus the meat). Then, rub all of the marinade into and all over the venison backstrap. Cover and place in the refrigerator for at least 24 hours. While the venison marinates, prepare the BBQ sauce. Heat oil and butter in a cast-iron skillet, then add onions and peppers to cook just long enough to soften onions. Remove from heat to carefully add bourbon, then return to heat. Cook for 5 minutes on medium heat and add remaining sauce ingredients. Then cook for 20 minutes to reduce by a third. Let BBQ sauce sit at room temperature for about ½ hour to thicken before use. With grill preheated and left on high, place entire backstrap on the grill and cook until its internal temperature reaches 130 degrees. Turn ¼ turn every 4 to 6 minutes until done. If you have a smoker, smoke backstrap first until it reaches an internal temperature of 135 degrees. Remove meat from heat and let sit for about an hour; place on the grill to reheat. Do not overcook; just get the internal temperature back up to 130 degrees. Remove from heat and let stand for about 10 minutes prior to serving. Using a grill mop, cover venison backstrap in bourbon BBQ sauce.