Masala Venison Backstrap with Street Corn
No reservation, no white tablecloth. Backstrap marinated overnight in yogurt and TBGH masala, seared hot, and sliced thin over charred street corn with a cilantro lime crema. A steakhouse dinner, our way.
Method
Mix the yogurt, TBGH masala, salt and MSG. Coat the backstrap and refrigerate overnight.
Get the grill hot. Grill the corn, turning, until charred in spots.
Sear the backstrap over high heat, turning, until it reads 130°F inside for medium rare.
Let the backstrap rest before slicing.
Cut the kernels off the cobs and toss with the garlic, pickled onion and cilantro.
Blend the yogurt, cilantro, lime juice and a pinch of salt until smooth for the crema.
Slice the backstrap thin against the grain, lay it over the street corn, and finish with the crema.
Notes
- Pull it at 130°F. Backstrap is lean and goes from perfect to dry fast.
- The yogurt marinade tenderizes and seasons, so give it the full night.
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