Smoked Venison and Onion Sandwich

Try thinly sliced smoked backstrap for this deli style sandwich.

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Easy
difficulty

 

We love backstrap. Grilled, roasted, fried, smoked, sous vide, I’ve never found a bad way to eat it. For this recipe, the seasoned backstrap gets smoked on the Traeger Grill over a bed of onions. The onions let off a bit of steam as they cook, flavoring the backstrap while helping to keep it moist at the same time.

Smoked onions and thinly sliced backstrap, the local deli has nothing on this sandwich.

Once the backstrap reaches desired doneness, medium rare for me (135-140 on the digital thermometer), it is thinly sliced with either a sharp knife or the Weston Realtree electric meat slicer. Serve the sliced venison and smoky onions on a good roll with sharp cheddar and a bit of horseradish for a sandwich everyone will love. I prefer to let the backstrap rest for at least 15 minutes before slicing.

An electric meat slicer makes the job of thinly slicing a few pounds of venison quick and easy.

If you have any leftovers, they make a great cold sandwich the next day or even an appetizer when served on crackers or toast.

Ingredients

2-3 pounds of venison backstrap, trimmed

3-4 sweet onions (we used Vidalia), sliced thin

1 slice of sharp cheddar per sandwich

 

Rub

Equal parts of your favorite Cajun seasoning and Cavender’s Greek Seasoning

Prepared horseradish sauce

 

Cooking Instructions

Preheat the Traeger to 250 degrees

Slice the onions thinly. We use the Traeger Grilling Basket to prevent the onions from falling through the grill grate, but foil or a cookie sheet will work. Mix the two seasonings together to make the rub, reserve a bit to season the onions on the grill. Roll the backstrap in the rub to evenly coat all surfaces of the meat.

Trim away any fat and silverskin before seasoning the backstrap.

Pile the sliced onions on the grill basket or foil. Season well with the rub mixture. Place the seasoned backstrap directly on top of the onion pile and cook until the meat reaches the desired doneness. For 135, our backstrap took approximately 45 minutes. Cooking times will vary according to the thickness of the meat and your desired doneness. Begin monitoring the internal temperature with a digital meat thermometer after about 30 minutes.

The onions steam as they cook, flavoring the venison as well as keeping it moist.

Once the venison has reached the desired temperature, pull them from the grill, tent with foil, and allow the meat to rest for 15 minutes. Slice thinly with either a sharp knife or an electric meat slicer. Serve the venison piled high on a toasted bun. Top with a slice of cheddar and plenty of the smoked onions. A bit of horseradish sauce adds a nice kick if desired. 

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