For Father's Day Eve (that's a totally legit holiday), I grilled the last of my backstrap. My wife was making her awesome roasted potato recipe so I rolled the defrosted backstrap in Montreal Seasoning:
Next, I put it on tinfoil in the 400*F oven with the potatoes until the internal temp of the meat reached 110*F or so. I had my Weber Q cranked up as high as it would go:
After 3 minutes it was time to flip:
3 more minutes and it was ready to come off and rest under foil for 5 min or so. After that I cut it open and voila:
I'd rate it halfway between medium-rare and medium. Certainly still tender and juicy. While it was resting I made a red wine and balsamic reduction with more Montreal Seasoning. I kicked myself for having thrown out the tinfoil that I used to pre-roast the venison since it had a small amount of juices that I could have added to the reduction. Oh well. Sliced and drizzled with the reduction and served with the garlic rosemary roasted potatoes:
No buzzkill green vegetables or anything to spoil the party.
So I managed to squirrel away a small amount of the leftovers in the fridge to make myself a special cold Father's Day Sammich and here it is:
Backstrap with extra sharp cheddar, pickles, and horseradish mayo on toasted wheat bread.
