Quick Answer
Add a spicy kick to skillet venison backstrap by incorporating a mixture of chili flakes and smoked paprika into the rub, or by topping it with a spicy sauce such as chipotle pepper in adobo sauce, made by blending 1/4 cup chipotle peppers with 1/4 cup adobo sauce.
Spice Up the Rub
When cooking skillet venison backstrap, consider adding a spicy kick by incorporating a mixture of chili flakes and smoked paprika into the rub. A good starting point is to use 1-2 teaspoons of chili flakes per 1 pound of venison. Mix the chili flakes with 1 teaspoon of smoked paprika, 1 teaspoon of brown sugar, and 1/2 teaspoon of salt. This rub not only adds flavor but also helps to balance the richness of the venison.
Spicy Sauce Option
Alternatively, you can top your skillet venison backstrap with a spicy sauce made by blending chipotle peppers in adobo sauce. Start by blending 1/4 cup of chipotle peppers with 1/4 cup of adobo sauce. The chipotle peppers should be seeded and chopped before blending, and the adobo sauce should be added slowly to achieve the desired consistency. This sauce adds a deep, smoky heat that complements the venison perfectly.
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