Juniper-Rubbed Grilled Venison Backstrap

• 1.5 lb venison backstrap
• 1 tbsp juniper berries
• 1 tbsp coarse black pepper
• 3 clove garlic
• 4 sprig fresh thyme
• 2 tbsp olive oil
• 2 tsp kosher salt

Instructions

1. 1

   Crush the juniper berries with the pepper and salt and rub the mixture all over the backstrap with a little olive oil.

2. 2

   Let the venison sit at room temperature for 20 minutes so it cooks evenly.

3. 3

   Sear over a very hot grill or in a cast-iron pan 3 minutes per side, keeping the interior rare.

4. 4

   Add butter, garlic and thyme in the last minute and baste the loin.

5. 5

   Rest the venison at least 8 minutes, as lean game firms up quickly.

6. 6

   Slice into medallions against the grain and finish with flaky salt.