Venison Backstrap ala Cobb
PREP TIME: 2 hours
SERVES: 10 - 12

Often, the viewers and the listeners of my television and radio show submit recipes for my consideration. Bill Cobb, a realtor from Baton Rouge, sent over this venison backstrap recipe just in time for deer season. We tried it...we liked it. Why not give us your comments?


  • 4 - 3 to 4 inch venison backstrap (loins)
  • non - seasoned meat tenderizer
  • granulated garlic to taste
  • Cajun Land cajun seasoning to taste
  • Cajun Land pork seasoning to taste
  • dehydrated parsley to taste

Moisten meat slightly with water or red wine and season the backstrap to taste with all of the above ingredients. Cover tightly with Saran Wrap and place in refrigerator for two hours or overnight, if possible.


  • 1/2 pound butter
  • 1 1/4 tsp granulated garlic
  • 1 tsp Cajun Land cajun seasoning
  • 1/2 tsp Cajun Land pork seasoning
  • 2 tsps dehydrated parsley
  • 1 tsp Dale's steak seasoning
  • 1 tsp Louisiana hot sauce
  • 2 tbsps red wine

When ready to cook, remove backstrap from refrigerator a minimum of 4 hours prior to cooking and keep at room temperature.

Prepare gas or charcoal grill according to manufacturer's directions. If using a gas grill, turn right side to "high" and left side to "low." If using charcoal, place the majority of hot coals off to one side of pit.

Melt butter in 9 inch skillet and whisk in all remaining ingredients. Remove and keep warm on the low side of the grill. Using a basting brush, brush meat generously with sauce. Place meat on the hot side of the grill, turning often with a pair of tongs, do not use a fork. Piercing the meat with a fork causes the juices to run from the meat. Continue to baste the meat generously with sauce often, turning every few minutes. The fire will flare up due to the basting sauce. You can alternate between the hot side and the cooler side of the grill. Backstrap cooks quickly and should reach medium - rare in 10 - 12 minutes. When done to your liking, slice the backstrap and dot with a generous portion of the remaining basting sauce. You may wish to slice and serve directly from the skillet.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295