The back strap. A delicious cut of meat. After all the hard work of bringing that game home, be sure to enjoy it well. Camp Chef offers the ultimate equipment when it comes to cooking food outdoors.

Venison back strap is a great cut of meat and when prepared the right way it’s down right delicious. Here’s a tasty way to prepare and enjoy your venison back strap. Scott Leysath is an expert and we’re glad he’s shared his knowledge and skills with us. Whether in camp, on the road, or at home, Camp Chef will have you and your cooking needs covered.

Things you’ll need for the Venison:

  • Hi Mountain Venison Rub
  • Olive oil
  • Ponzu
  • Toasted Seasome Oil
  • Sriracha

Things you’ll need for grilled veggies:

  • Sweet Potatoe
  • Green Onion
  • Garlic
  • Jalepeno
  • Red Bell Pepper
  • Onion


Tip: If you want venison to taste bad, cook it until it’s well done. The flavors of liver, mutton, and gamey type flavors will actually start to increase as you cook it more.

Camp Chef has joined up with professional chef, Scott Leysath to bring its viewers quality informational videos showcasing tips of various cooking styles and techniques. Over the next several months, Leysath will be demonstrating many cooking styles with a wide range of meats from sea food, fowl, and even wild game.

Better known as The Sporting Chef, Scott Leysath is a leading authority on the proper preparation of fish and game. Leysath also hosts “Dead Meat” and “Hunt, Fish, Cook” on Sportsman Channel. He is the author of two “The Sporting Chef’s Wild Game Recipes” cookbooks. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications like California Waterfowl Magazine, South Carolina Waterfowl Association’s Waterfowl and Wetlands and Cooking Wild Magazine.

Check back to our blog regularly to find these great tips and recipes from Scott Leysath as well as other cool news and info. Subscribe to our YouTube channel and follow us onFacebook and Twitter to never skip a beat with all things Camp Chef.

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