BEST Way to Cook Whitetail DEER!? Reverse Sear Venison Recipe

26 Tet 2020
92 703 Shikime

This is the best way I have found so far to cook whitetail deer venison. I show how to smoke and reverse sear on my camp chef pellet grill, but you can use any charcoal grill at home to get similar results.
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Justin Rackley, known as Lakeforkguy in the fishing world, creates fishing and outdoor videos on youtube and other social platforms. LFG provides fishing tips and techniques for mostly largemouth bass fisheries but also travels to other freshwater and saltwater fishing spots to explore new fish species and fishing techniques to help you catch more fish. Lakeforkguy likes to hang out on any fishing vessel or go bank fishing with his other ALworld Fishing friends and vlog with his Wife Stephanie AKA Ocean Spoon Girl and french bulldog Winston.
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  • My son said, you make the meat 🍖 look yummy when you cook it! 😆

    Jeremy Cheng M.Jeremy Cheng M.Ditë më parë
  • Friggin love LFG, OSG, and LFD!!! ALL the fam bam!

    Jeremy DoshierJeremy Doshier5 ditë më parë
  • Dry age it for 14 days.

    RLP SystemsRLP Systems8 ditë më parë
  • Try pink curing salt

    Jr PerrittJr Perritt11 ditë më parë
  • Wrap in Bacon, It will stay moist longer and be more tender, lower your cook time down some also on the smoker.

    Pitch And Twitch TVPitch And Twitch TV11 ditë më parë
  • You should do a whole video on cutting up, aging, processing/packaging and cooking deer. At 26, hunting for 12 years, im still trying to figure it all out. Some of it still tends to be on the gamey side.

    Steph ButtnerSteph Buttner12 ditë më parë
  • OSG!!! Having an outdoorsman myself when it comes to cooking he takes my GOOD DISHES as well!!! My response OHHH NOOO 🥺 not my GOOD dish! Love this channel!!!

    Malerie SmithMalerie Smith12 ditë më parë
  • Hey man, your wife is absolutely gorgeous, I love your videos.

    Jake FaircloughJake Fairclough14 ditë më parë
  • I'm not a pro by any means. When I reverse sear I usually take it off the low heat at 110-115. When you sear it, it will cook to 125-130 for medium rare. Awesome video!

    J DJ D18 ditë më parë
  • No one can beat LFGs meat!

    Bama FeverBama Fever19 ditë më parë
  • Up here in PA, we let our deer hang for a couple days before we butcher them. That allows the meat to tenderize and age.

    Mark AllioMark Allio21 ditë më parë
  • I tried this but mine got to 130 I’m about only 20 minutes at 225

    droptine outdoorsdroptine outdoors23 ditë më parë
  • Damit daar is net een manier om so lekke stuk vleis gaar te maak gooi hom op die braai met leke marinade sous en harde hout kole!

    raven 2467raven 246724 ditë më parë
  • unfortunately, that's burned not seared but it's a good idea.

    KaboobieKaboobie25 ditë më parë
  • What else are $100 mixing bowls supposed to be used for?! Love it

    theShakertheShaker25 ditë më parë
  • You have 4 probes, why not at least probe a tenderloin and backstrap at the same time?

    theShakertheShaker25 ditë më parë
  • Pull it off at 120 cause it will keep cooking when you put it into the foil wrap. It will turn out to a medium rare and be perfect and amazingly tender.

    Joshua PoulinJoshua Poulin26 ditë më parë
  • Looks damn good! I think backstraps better than tenderloin in my opinion! Heart next then tenderloin!

    Nelson CobbNelson Cobb26 ditë më parë
  • Wow...great info on the "wet aging" and looked delicious. WAY. TO. GO. Keep up the great work!

    R.A.C.R.A.C.27 ditë më parë
  • How is LFG not at 1 million subs yet? Best channel around!

    Kevin LariviereKevin Lariviere27 ditë më parë
  • Thanks for adding to my hunger issues

    Living 6ALiving 6A28 ditë më parë
  • But also don't cool your meat too quickly either. That ruined the backstraps on my brothers pronghorn this year.

    amorton94amorton9428 ditë më parë
  • If you wanna wet age, at least bag the meat. just growing microbes with water touching it...

    WaynesWorkVlogWaynesWorkVlog28 ditë më parë
  • I'm confused about the aging process you were talking about.. I've always been told to eat meat within the first week and if it has been sitting in a fridge over a week it is bad.. maybe fresh deer is different than beef at the store?

    foxrace0985foxrace098529 ditë më parë
  • Keep that flat iron on your camp chef greased with bacon grease or meat drippings to prevent the rust thats already on it

    Sancho OutdoorsSancho Outdoors29 ditë më parë
  • that was a great podcast. really enjoyed that info.

    Todd JTodd JMuaj më parë
  • 👍👍👍👍🤘🤘🤘🤤🤤🤤💯

    Ricky MumfordRicky MumfordMuaj më parë
  • Next time don't probe the biggest piece of meat in there , probe the small one K. JO JO

    Joanne GanonJoanne GanonMuaj më parë
  • I'm with you OSG😱! What the heck does He need your whipping cream etc Beautiful bowl for! I'm sure there are plenty of other options for that process 😝. JO JO IN VT 💕😄

    Joanne GanonJoanne GanonMuaj më parë
  • Good stuff folks!

    Shawn CarterShawn CarterMuaj më parë
  • The best luck I've had with the pellet grills and reverse Sear take it 110 and do everything else you did

    Ed ElliottEd ElliottMuaj më parë
  • Loved the video! God bless brotha

    luis mezaluis mezaMuaj më parë
  • Start a LFG spice rub brand!

    Alex ParkAlex ParkMuaj më parë
  • I do this but only smoke tell bout 110 then sear

    C FugateC FugateMuaj më parë
  • You out kicked coverage sir. Back strap looked amazing as well.

    Clever HonkyClever HonkyMuaj më parë
  • You should let it hang in in a kooler and once the chest cavity gets mold the you skin it and prossess it

    Tristan AaronsonTristan AaronsonMuaj më parë
  • No, respectfully.

    Danny WooDanny WooMuaj më parë
  • Lfg you are literally awesome! I have so much respect for you as a person. Just the way you carry yourself and are always positive and have such a great look on life. A guy I could definitely drink a few beers with

    Im EbsIm EbsMuaj më parë
  • Would someone point me to the info about letting meat go through Rigor Mortis? I’ve never heard that before and have never cared for deer meat b/c it’s least so tough. Apparently I’m prepping/cooking it wrong.

    Caleb HortonCaleb HortonMuaj më parë
  • New subscriber, so f***ing glad to find quality no bs content. I grew up watching hunting and fishing shows on tv. Cool to see younger generations embracing hunting and fishing more these days.

    bobbobMuaj më parë

    randy Dillaboughrandy DillaboughMuaj më parë

      randy Dillaboughrandy Dillabough29 ditë më parë
    • well randy / captain obvious way to state the obvious , as LFG stated "i think i over cooked the tenderloins", so stop with the cap locks and enjoy the ride.

      bob perkinsbob perkins29 ditë më parë
  • Wow, an influencer who doesn’t have a traeger

    Liam BLiam BMuaj më parë
  • Would have raised in temp while resting. Should have wrapped at 120

    Jimmy Swint themissouriananglerJimmy Swint themissouriananglerMuaj më parë
  • Smoke to 97. Wrap in foil. Cook to 130. Sear

    Urban AdventuresUrban AdventuresMuaj më parë
  • I would like to say sir I’ve went back as far as ALworld would allow me on your videos,and I just finished watching your most recent!! Love each one of them and you really got a Great channel. Now to go back to the family life videos and watch them. Stay safe on your travels while this COVID thing is upon us!!🤘🤘👍👍

    Tom LaurellTom LaurellMuaj më parë
  • give a sous vide a try then sear (almost the same concept)

    The TruthThe TruthMuaj më parë
  • Also I have a question!?!? so you told OSG (been with your channel for years now but having a brain fart on what OSG stands for lmao stoner problems) there’s zero gamyness to the back straps?? So idk what that is really because I’ve never had meat that was gamy lol I’ve had goat tacos which was actually super delicious but I thought that was basically just with birds that you’d get some gamyness but apparently that goes for deer also which is crazy so what is gamy? Like chewy with a little different texture?

    Lumpiest of ColesLumpiest of ColesMuaj më parë
  • I’ve never tried deer but that piece of meat looked very delicious and I also wanna try your technique you did in this video but with a steak or tri tip some sort of meat but yeah deer/elk is one bucket list meat I really really wanna try but it’s hard because I don’t don’t hunt, I don’t know anyone that hunts deer so it’s gotta be the right moment for me to try random deer that I didn’t harvest myself ya know so yeah I’d eat and try some if you or rob sent me some lmao you guys are trustworthy forsure so hey yeah I’ll send you some money and you can send me some googan deer 😂

    Lumpiest of ColesLumpiest of ColesMuaj më parë
  • Hey if you take a small window screen and put it in the mini fridge cooler it will dry age. I have done it for the past 2 seasons and this season

    Gar Trophy NaylorGar Trophy NaylorMuaj më parë
  • I always salt my deer meat when I keep it on ice like you're doing. I've read that it prevents bacteria growth

    Chase HoytChase HoytMuaj më parë
  • Should have had the thermometer in the tenderloins

    Scotty doesn'tKNOWScotty doesn'tKNOWMuaj më parë
  • Wet age is the way to go, I buy steaks and vacuum pack and wait a week in the fridge before cooking

    chuck cheezechuck cheezeMuaj më parë
  • what bbq pit is that

    ChesterCheeto16ChesterCheeto16Muaj më parë
  • As a non-American person, I think game meat doesn't need anything else than salt and blackpepper on top. Never really understood why would you want to put any other spices to cover the meat taste. I love the game taste and ever the better if it's really really fresh right out from the animal.

    AllUnderAllUnderMuaj më parë
  • LFG's in big trouble with the Wifey......good luck bro!...hahaha

    Luis FigueroaLuis FigueroaMuaj më parë
  • Looks delicious man

    Rezyn RogueRezyn RogueMuaj më parë
  • I don’t know if this applies for venison but when I reverse sear let’s say a ribeye I salt it and let it rest in the fridge for 6-10 hours, cook it to desired temp then let’s it rest for 10 minutes then sear it, always turns out perfect.

    Michael GiovannittiMichael GiovannittiMuaj më parë
  • Pull them at 120°, let rest for 5 minutes then sear! Don’t wrap in foil! The tender loins should just be seared for 2 minutes a side, then wrapped in foil to rest for 5 minutes. You’ll thank me later 🤙🏻

    WestSlope OutdoorsWestSlope OutdoorsMuaj më parë
  • Thanks for explaining the method right off the bat like that. I'll catch up on the rest of the video later but I gotta contact the boys immediately.

    Tom TerryTom TerryMuaj më parë
  • 🤤🤤🤤

    Ger LorGer LorMuaj më parë
  • Great video my guy. Been wondering for a while now about your watch. What brand is it and where can I get one

    jeffy combesjeffy combesMuaj më parë
  • I just saw your videos on your surgery, and radiation treatments. My Father was diagnosed with leukemia the first week of January 2020. 20 years ago my Father had radiation treatment to kill sage 4 thyroid cancer that spread throughout his body. They have proven time and time again radiation can cause cancer most often Leukemia 20 years later. I say this for you to be aware, and keep a look out for the signs. ♥️ 🙏🏻 good luck and stay safe FYI, My dads signs where he started to cough all the time, his face swelled up like he was stung by a bee, and we went to the er to get a allergy shot. Turns out he had a skin infection, and he had the very beginning stage of Leukemia.

    Kathy Richard SturgeonKathy Richard SturgeonMuaj më parë
  • Getting close to 1 mil!! You've worked your butt off for it. I'd like a drop shot tutorial over the best locations to try it. I've been having luck with it and want your opinion on the subject. Thanks and God bless you and yours.

    Robert GonzalezRobert GonzalezMuaj më parë
  • you should probably leave the drain plug open next time that water on the meat can change the way it tastes

    Reggie MontesReggie MontesMuaj më parë
  • What i do to keep the moisture in the meat is spray it with either apple cider vinegar or apple juice in between cooking the acid in the juice will help render the meat. In theory smoke actually dehydrates the meat so just give it a few sprays every half hour or so. Just remember if you are going to wrap the meat in foil to rest, the internal temp can jump up to 5-15 more degrees so your internal temp when you pull the meat off the grill can be a little lower than usual. Looks Delicious! Thank for the great content LFG! Let me know if this helps at all.

    Michael RichMichael RichMuaj më parë
  • pellet smoker? change name to lake fork gal.

    J. WalkerJ. WalkerMuaj më parë
  • With the sear you needed to cook at 115 to 120 then blast it. Good job sir

    GroundRoots OutdoorsGroundRoots OutdoorsMuaj më parë
  • I have all the meateater cook books. Changed how I cook my game

    GroundRoots OutdoorsGroundRoots OutdoorsMuaj më parë
  • LFG, where's the man bun from the LLF channel!!! Afraid of the comments you'd get on here!?! on a side note, I cant wait to try this because every other recipe of yours I have tried has been fire

    cpsencik04cpsencik04Muaj më parë
  • Smoke the tenderloins and back straps to 100-105 degrees internal then sear them up to 125-130 internal.

    Jay PolinJay PolinMuaj më parë
  • Nicely done but You gotta try the au jus that’s left in the foil..drag a piece of that strap through there while everything’s warm.. real good

    K PK PMuaj më parë
  • I watched one of your squirrel cooking vids. from last year. If you paw-boil the pieces, I understand they come out much more tender. Should try, then buttermilk, batter, and fry. You may come out with much more tender pieces......great video here...keep um coming....

    MAGA 1776MAGA 1776Muaj më parë
  • Time for you to try sous vide - it'll fix your un-tender tenderloin problem.

    Colin DColin DMuaj më parë
  • WAY overdone! I would've taken it out at 110! I'd rather have rare than have venison that done!

    Fishlovme PetersonFishlovme PetersonMuaj më parë
  • Advice from the “actual” culinary field. Put your deer in a dry aging bag and in the fridge. You can Google dry aging bags. Bags allow it to breathe but prevent oxidation and bacteria growth.

    Grits and GlamourGrits and GlamourMuaj më parë
  • It’s fair to say that lfg did not get any that night

    Indiana EdwardsIndiana EdwardsMuaj më parë
  • Oh, and MR is 130ish on all meat.

    John CaddellJohn CaddellMuaj më parë
  • For future reference, venison is MR only. Tendies were over done but the straps looked about right. Since the tendies are smaller, always pull them ahead of bigger meat. Remember, venison is MR no matter what. Plus over cooking means more gamy taste. Next time pull your starts at 120 and sear for about a minute on each side. Loved the vid.

    John CaddellJohn CaddellMuaj më parë
  • Best way cook tenderloin is roll it in flower and fry it in peanut oil and onions

    Jeff PostonJeff PostonMuaj më parë
  • Delicious looking meat. You ever smoke some or make sausage?

    Robert JenkinsRobert JenkinsMuaj më parë
  • Looked like a great meal. Thanks for sharing.

    My Time OutdoorsMy Time OutdoorsMuaj më parë
  • This is what wild game dinners are made of! From my experience and of others I've hunted with (and even Meateater says this), I would NEVER put meat directly on ice and water. It's not good for the quality of the meat especially sitting for more than a day like that. Separate the meat from the ice with some plastic or freeze some water filled milk jugs instead of ice. Consider breaking down your hind quarters into 7 primal cuts instead of sending it to the sausage factory, (flank steak, sirloin, rump roast, top round, eye of round, bottom round, bone-in shank, & save femurs for making bone stock). Only takes 30-40mins for an experienced butcher

    Eric AhnenEric AhnenMuaj më parë
  • You set the hot bowl on the rug..

    Joseph AuldJoseph AuldMuaj më parë
  • i like the cooking and hunting thing. and the search for new recipes.

    Greg HarpoGreg HarpoMuaj më parë
  • I’ve gotta couple tips for reverse searing: Don’t use a sugary rub if you intend to sear. The sugar will burn rather than caramelize. Also sear with a high temp oil like canola oil or avocado oil. Butter and olive oil will burn at searing temps.

    Codi CollinsCodi CollinsMuaj më parë
    • canola oil is terrible for you at high temp man. you need to look into that. also beef or bacon grease is way better on wild game than anything else

      joseph conleyjoseph conley26 ditë më parë
  • Gonna have to try it on my pellet grill. Hope I can get on another one at lake whitney this weekend.

    Justin GrayJustin GrayMuaj më parë
  • Google "Umai" dry aging bags. I dry age at least one whole ribeye a year for 32 days. They always turn out great.

    Christopher SewardChristopher SewardMuaj më parë
  • 1 MILLLL BEFORE 2021!!

    brandon bzbrandon bzMuaj më parë
  • I work in a kitchen and a lot of the time we take our beef out at 110-115 on how rare you like them and then do the sear. I tried this at with my cheap grill and smoker and it came out PERFECT!!!!

    Stephen LiddleStephen LiddleMuaj më parë
  • Tenderloins were half the size of the straps; therefore cooked twice as long; careful now.

    David GerberDavid GerberMuaj më parë
  • Yo bro. Why are the comments shut off on your family site? Greatly enjoy both!

    Ron ZukowskiRon ZukowskiMuaj më parë
  • I'm a Meateater devotee. I've thought several times how fun it would be for you and/or some of the other Googans to be on one of their podcasts. They make a little fun of you guys on Bent, but I think you would be a good guest on any of them.

    Matt PhillippiMatt PhillippiMuaj më parë
  • For the best recipes and preparation of your Wild game you should watch the bearded butchers.

    Anthony StahlAnthony StahlMuaj më parë
  • Thought initially you were going to sous vid the meat, cooking it sealed in vacuum bags with spices in a circulating water bath. Guarantees the meat reaches and stays at your preferred temp and then seared on griddle or frying pan. Another option for cooking the meat. The water would be set at 125°, say, and the meat could not exceed that temp as it is not exposed to any warmer heat.

    Mike Gray-EhnertMike Gray-EhnertMuaj më parë
  • Good to see that you have not left your Mrs and found a young blonde. Keep up the good vids

    Andy CrawfordAndy CrawfordMuaj më parë

    Jay MJay MMuaj më parë
  • can i do this with beef

    Preston MiddlemissPreston MiddlemissMuaj më parë
  • you should try SousVide.

    FrankenBMWFrankenBMWMuaj më parë
  • Rackleys rack!!! Business idea for the fridge lol

    eric Heric HMuaj më parë
  • How to cook whitetail... easy, first shoot a dry doe. Than seer at high heat to medium rare. Be cautious of where your deer are eating and season accordingly. Gut your deer in the field, no need to keep the guts in it longer than the time it takes to die... that is NOT seasoning. Get them cooled immediately and hung. Get them cooled off and let them hang for a couple days. Cut em up. Shoot em in the head too, don't waste any of that wonderful neck roast, shoulder roast, or ribs. pro tips.

    LordReepaLordReepaMuaj më parë