Candied bourbon black bear backstrap

[BackcountryBloodline]

One ingredient I forgot to include in the video is chipotle powder, adds a great angle to this marinade!

Meat
• One bear backstrap

Marinade
• ¼ cup soy sauce
• 1 cup Dr. Pepper or root beer
• ½ cup dark brown sugar
• ½ tbsp chipotle powder
• ¼ cup tablespoons olive oil
• 3 cloves garlic, minced
• 1 Tbsp dry mustard
• 2 Tbsp. balsamic vinegar
• 4-6oz bourbon
• ½ sweet onion, diced

Glaze
• ½ cup brown sugar
• 1 Tbsp cornstarch
• ½ tsp dry mustard
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• ½ cup Dr pepper or root beer
• Pink salt
• Fresh ground pepper to taste
• 1oz bourbon

Mix marinade in freezer bag and marinate meat for 24 hours.

Preheat oven to 300 or smoker to 225, while it heats up mix together your glaze ingredients and simmer/stir. Bake/smoke backstrap for approximately 90-120 minutes at which point you can start brushing the glaze on every 5-10 minutes for another 20-30 minutes or until the internal temp hits 170. Tent with tin foil and let it sit in a cooler for 15 minutes before slicing.

Enjoy!

 

[Glendon Mullins]

that looks and sounds awesome

 

[Ryno478]

Alright I’m hungry now


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[Rob5589]

Dude, you had me at "candied bourbon."

 

[BackcountryBloodline]

Dude, you had me at "candied bourbon."

How about smoked bourbon tenderloin with a coffee rub? Will have another one for you soon, stay tuned!

 

[JShane]

never wanted to try bear until now

 

[Michael54]

One ingredient I forgot to include in the video is chipotle powder, adds a great angle to this marinade!

Meat
• One bear backstrap

Marinade
• ¼ cup soy sauce
• 1 cup Dr. Pepper or root beer
• ½ cup dark brown sugar
• ½ tbsp chipotle powder
• ¼ cup tablespoons olive oil
• 3 cloves garlic, minced
• 1 Tbsp dry mustard
• 2 Tbsp. balsamic vinegar
• 4-6oz bourbon
• ½ sweet onion, diced

Glaze
• ½ cup brown sugar
• 1 Tbsp cornstarch
• ½ tsp dry mustard
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• ½ cup Dr pepper or root beer
• Pink salt
• Fresh ground pepper to taste
• 1oz bourbon

Mix marinade in freezer bag and marinate meat for 24 hours.

Preheat oven to 300 or smoker to 225, while it heats up mix together your glaze ingredients and simmer/stir. Bake/smoke backstrap for approximately 90-120 minutes at which point you can start brushing the glaze on every 5-10 minutes for another 20-30 minutes or until the internal temp hits 170. Tent with tin foil and let it sit in a cooler for 15 minutes before slicing.

Enjoy!

You have me thinking i want to do this but wrap the backstrap in bacon...

 

[BackcountryBloodline]

You have me thinking i want to do this but wrap the backstrap in bacon...

You definitely could, I sometimes wrap mule deer steak bites in bacon with green onion and cilantro to keep them moist but this was plenty juicy as is

 

[0uTkAsT]

One ingredient I forgot to include in the video is chipotle powder, adds a great angle to this marinade!

Meat
• One bear backstrap

Marinade
• ¼ cup soy sauce
• 1 cup Dr. Pepper or root beer
• ½ cup dark brown sugar
• ½ tbsp chipotle powder
• ¼ cup tablespoons olive oil
• 3 cloves garlic, minced
• 1 Tbsp dry mustard
• 2 Tbsp. balsamic vinegar
• 4-6oz bourbon
• ½ sweet onion, diced

Glaze
• ½ cup brown sugar
• 1 Tbsp cornstarch
• ½ tsp dry mustard
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• ½ cup Dr pepper or root beer
• Pink salt
• Fresh ground pepper to taste
• 1oz bourbon

Mix marinade in freezer bag and marinate meat for 24 hours.

Preheat oven to 300 or smoker to 225, while it heats up mix together your glaze ingredients and simmer/stir. Bake/smoke backstrap for approximately 90-120 minutes at which point you can start brushing the glaze on every 5-10 minutes for another 20-30 minutes or until the internal temp hits 170. Tent with tin foil and let it sit in a cooler for 15 minutes before slicing.

Enjoy!

Good Lord, that looks amazing!