Grilled Venison Backstrap (& Banana Cream Pie)

I highly recommend marrying a Hubby that can cook. Tonight’s dinner was grilled venison backstrap, mashed potatoes, steamed broccoli & carrots, sauteed onions, courtesy of Hubby! Plus spinach artichoke stuffed mushrooms, courtesy of Aldi’s, and the best banana cream pie, courtesy of me.

Hubby says - to make the grilled venison backstrap: Tenderize, marinade in steak & chop marinade plus soy sauce for a few hours in the refrigerator. Smoker/grill up to max temp (~450F), put the meat on, sprinkle with steak seasoning and garlic salt. Cook to 100F, flip it, and cook til 130F (but next time, stop at 125F). Take it off the grill, let it rest 5-10min covered in tinfoil.

Banana cream pie recipe: https://www.allrecipes.com/recipe/12151/banana-cream-pie-i/ (I followed the recipe to a “t” -other than using store-bought crust- and it was delicious & perfect. Don’t let the haters in the comments section fool you.) We added a lot of whipped cream and a few mangos to the top of our servings tonight.