Reverse Seared Prosciutto Wrapped Venison Backstrap with Smoked Blueberry Reduction Sauce

1. Trim the venison backstrap and wrap it in layers of prosciutto.
2. Prepare the salt-free rub by combining 3 tbsp mushroom powder, 1 tbsp onion powder, 1 tbsp garlic powder, 2 tsp chili powder, and 2 tsp fine grind black pepper. Season the wrapped venison with this rub.
3. Place the wrapped and seasoned venison on the grill at 225F, smoking it low and slow until it reaches an internal temperature of 100F.
4. While the venison is smoking, prepare the Smoked Blueberry Reduction Sauce: Sauté 2 finely chopped sweet onions in 2 tbsp unsalted butter on low heat until caramelized.
5. Add 4 cups fresh blueberries, 1/4 cup red wine vinegar, 2 tsp black pepper, and 1 cup organic unsalted beef stock to the onions. Bring the mixture to a boil.
6. Stir in 1/2 cup clover honey and 2 sprigs fresh rosemary. Simmer the sauce for 20 minutes.
7. Strain the sauce through a fine mesh sieve, pressing down on all the blueberries to extract their liquid. If desired, stir in 2-4 oz of bourbon.
8. Smoke the sauce on a @traegergrills at 180F for 30 minutes on super smoke. Adjust with salt and pepper to taste, and additional honey if necessary for tart berries.
9. Once the venison reaches 100F, remove it from the grill and increase the grill temperature to 500F.
10. Return the venison to the grill and sear it until it reaches an internal temperature of 125F.
11. Remove the venison from the grill and let it rest for 10-15 minutes prior to slicing.
12. Serve the venison warm with the Smoked Blueberry Reduction Sauce, which can be served warm or at room temperature.