If you have venison backstrap in the freezer, these Cowboy Butter Venison Backstrap Sandwiches are a must-try! Tender grilled venison is thinly sliced and piled onto toasted ciabatta bread that’s generously spread with homemade garlic cowboy butter.

The compound butter is made with softened butter, garlic, Dijon mustard, lemon, Worcestershire sauce, and fresh herbs. It melts slightly into the warm toasted bread, adding incredible flavor to every bite.

These sandwiches are simple to make, packed with flavor, and a great way to turn a beautiful cut of venison into something a little different. Perfect for an easy dinner or your next weekend cookout!

Why You’ll Love This Recipe

A great way to enjoy backstrap: Grilled venison backstrap is naturally tender and delicious when cooked properly.
Homemade cowboy butter: The garlic, Dijon, lemon, and herbs make a flavorful compound butter that takes this sandwich to another level.
No complicated ingredients: Everything comes together with simple ingredients you probably already have.
Perfect for grilling season: Cook the venison and toast the ciabatta right on the grill.

Ingredients You’ll Need

For the Venison

1–1½ lbs venison backstrap, trimmed
1½ tsp coarse black pepper
1 tsp kosher salt
1 tsp garlic powder
1 tbsp olive oil

For the Cowboy Butter

½ cup unsalted butter, softened to room temperature
2 cloves garlic, finely minced
1 tbsp fresh parsley, finely chopped
1 tbsp Dijon mustard
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp smoked paprika
½ tsp dried chives
¼ tsp red pepper flakes (adjust to taste)
Pinch of salt and black pepper

For the Sandwiches

1 large ciabatta loaf or 4 individual ciabatta rolls

How to Make Cowboy Butter Venison Backstrap Sandwiches

1. Make the Cowboy Butter

In a small bowl, combine the softened butter, minced garlic, parsley, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, dried chives, red pepper flakes, salt, and black pepper.

Mix until everything is well incorporated and the butter is smooth and spreadable.

Set aside at room temperature while you prepare the venison. If making ahead, refrigerate until ready to use and allow it to soften before spreading.

2. Prepare the Grill

Preheat your grill to approximately 450–500°F for direct grilling. Clean and lightly oil the grill grates to help prevent the venison from sticking.

3. Season the Venison

Pat the venison backstrap dry with paper towels.

In a small bowl, combine the black pepper, kosher salt, and garlic powder. Lightly coat the backstrap with olive oil and season generously on all sides.

4. Grill the Backstrap

Place the backstrap directly over the hot grill grates. Grill for approximately 3–5 minutes per side, depending on the thickness of the meat.

Venison is very lean, so be careful not to overcook it. Use an instant-read meat thermometer to check the internal temperature.

For food safety, USDA recommends cooking whole cuts of venison to 145°F followed by a 3-minute rest.

Remove the backstrap from the grill and let it rest before slicing thinly against the grain.

5. Toast the Ciabatta

While the venison rests, slice the ciabatta loaf or rolls and place them cut side down on the grill.

Toast until lightly golden and crisp. Remove from the grill.

6. Assemble the Sandwiches

Generously spread the homemade cowboy butter over the toasted cut sides of the ciabatta while the bread is still warm.

Thinly slice the rested venison backstrap against the grain and pile it onto the bottom half of the bread.

Add the top half, slice into individual portions if using a large loaf, and serve immediately!

Tips for the Best Venison Backstrap Sandwiches

Don’t overcook the venison. Backstrap is one of the most tender cuts of venison, but it’s also very lean. Use a meat thermometer to monitor the internal temperature and avoid drying it out.

Let the backstrap rest. Resting before slicing helps retain moisture. Always slice against the grain for the most tender bites.

Use softened butter. Make sure your butter is at room temperature before mixing. This makes it much easier to incorporate the seasonings and spread evenly onto the ciabatta.

Spread the butter while the bread is warm. The warmth from the toasted ciabatta will soften the compound butter slightly, allowing all those flavors to soak into the bread.

Adjust the heat. The red pepper flakes add a little kick. Reduce or omit them if you prefer a milder cowboy butter.

What to Serve with Venison Backstrap Sandwiches

These sandwiches are hearty enough to enjoy on their own, but they’re even better with a few simple sides.

Some great options include:

Crispy French fries or seasoned potato wedges
Homemade coleslaw
Grilled vegetables
Roasted potatoes
A simple garden salad
Pickles or pickled jalapeños

Storing Leftover Cowboy Butter

One of the best things about this recipe is that you can make the cowboy butter ahead of time!

Store leftover compound butter in an airtight container in the refrigerator for up to 4 days. Let it soften at room temperature before spreading.

You can also roll the compound butter into a log using plastic wrap and refrigerate it for easy slicing. It’s delicious on grilled steaks, vegetables, potatoes, and just about anything that could use a little extra garlic butter!

For leftover venison, store in an airtight container in the refrigerator for 3–4 days. I recommend assembling the sandwiches fresh rather than storing them already put together.

Frequently Asked Questions

What is the best cut of venison for these sandwiches?

Venison backstrap is my first choice because it’s naturally tender and works beautifully when grilled and thinly sliced. Venison tenderloin is another great option.

Can I make cowboy butter ahead of time?

Absolutely! You can mix the compound butter a day or two ahead of time and store it in an airtight container in the refrigerator. Allow it to soften before spreading onto your toasted ciabatta.

Can I make these sandwiches without a grill?

Yes! You can cook the backstrap in a hot cast-iron skillet on the stovetop. Sear on all sides until it reaches your desired temperature, then let it rest before slicing. Toast the ciabatta in a skillet or under the broiler.

What is cowboy butter?

Cowboy butter is a flavorful garlic butter typically made with Dijon mustard, lemon juice, Worcestershire sauce, herbs, and a little heat from red pepper flakes. In this recipe, it’s made as a compound butter with softened butter, making it perfect for spreading directly onto toasted bread.

Can I use salted butter instead of unsalted?

Yes! If using salted butter, reduce or omit the additional salt in the compound butter and adjust to taste.

How do I keep venison backstrap tender?

Avoid overcooking it, allow it to rest before slicing, and always cut against the grain. Backstrap is naturally lean, so proper cooking makes a big difference.