Fed by Fire: Smoked Venison and Cilantro Chimichurry

Everyone loves a good venison backstrap. As whitetail seasons approach, enjoy this mouth-watering recipe from Fed by Fire's own Josh McFaddin:


  • Venison Backstrap, trimmed and seasoned with Sea Salt, Black Pepper and Mushroom Powder
  • 1 bunch of Cilantro
  • 3 cloves garlic, crushed
  • 1 jalapeno, diced
  • Chipotle powder (optional)
  • Salt + Pepper
  • Splash of Apple Cider Vinegar to taste
  • Olive oil - enough to cover all ingredients

Make It:

  1. Heat up the smoker to 225 degrees
  2. Season the venison on all sides well
  3. Smoke to an internal temperature of 120-125F, let rest for 10 minutes
  4. Prepare your chimichurri by chopping the cilantro and adding to a bowl
  5. Add in the other ingredients and stir

Give it a taste. You want it to be spicy and slightly acidic. If it’s too acidic, add a little more olive oil. If it doesn't have enough ZAP to it, add more vinegar. Let the chimichurri marinade for ten minutes before serving.

I added a bed of charred corn cut off the cob for a little extra taste.

Phone eats first. Enjoy!