There’s a reason venison backstrap is one of the most prized cuts from a deer. It’s incredibly tender, lean, and doesn’t need much to become an unforgettable meal. When cooked correctly, grilled venison backstrap has a rich, mild flavor that’s hard to beat.

This recipe keeps things simple. A classic blend of seasonings lets the venison shine, while a homemade garlic herb butter melts over the hot slices for the perfect finishing touch. Whether you’re celebrating a successful hunt or cooking for family on a weeknight, this recipe is one you’ll come back to again and again.

The biggest mistake people make with venison backstrap? Overcooking it. Venison is naturally lean, so keeping an eye on the internal temperature is the key to juicy, tender meat.

Why You’ll Love This Recipe

Ready in just 25 minutes
Simple pantry seasonings
Perfectly tender and juicy
Garlic herb butter takes it to the next level
Great for weeknight dinners or serving guests
A foolproof way to cook one of the best cuts of venison

Tips for Perfect Venison Backstrap

Don’t overcook it. Medium-rare is the sweet spot for tender, juicy venison.
Use a meat thermometer. It’s the easiest way to guarantee perfect results every time.
Rest the meat. Skipping the resting period causes juices to run out when sliced.
Slice against the grain. This shortens the muscle fibers and makes every bite more tender.
Start with dry meat. Patting the backstrap dry helps create a better crust on the grill.

What to Serve with Grilled Venison Backstrap

This recipe pairs well with almost any side. Some of my favorites include:

Garlic mashed potatoes
Smoked baked potatoes
Grilled asparagus
Roasted Brussels sprouts
Grilled corn on the cob
Simple garden salad
Crispy smashed potatoes
Wild rice or rice pilaf

Frequently Asked Questions

What temperature should venison backstrap be cooked to?

For the best texture and flavor, remove the venison from the grill at 125–130°F. After resting, it’ll finish around 130–135°F, giving you a perfect medium-rare.

Should venison backstrap be marinated?

Not necessarily. Since backstrap is already incredibly tender, a simple seasoning blend is often all it needs. The garlic herb butter adds plenty of moisture and flavor after grilling.

How do I know when it’s done?

A digital instant-read thermometer is your best friend. Because backstrap thickness varies from deer to deer, cooking time alone isn’t reliable.

Can I make the herb butter ahead of time?

Absolutely. The garlic herb butter can be made up to three days in advance and stored in the refrigerator. Let it soften slightly before serving.

Can I freeze leftover herb butter?

Yes! Roll it into a log using plastic wrap or parchment paper and freeze for up to three months. Slice off rounds whenever you need an easy finishing butter for venison, steaks, chicken, or vegetables.

Grilled Venison Backstrap with Garlic and Herb Butter

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This grilled venison backstrap is juicy, tender, and packed with flavor thanks to a simple seasoning blend and homemade garlic herb butter. Cooked hot and fast, it’s the perfect way to highlight one of the best cuts of deer meat.

Author: Jenn Homa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Scale

1–1.5 venison backstrap
2 tbsp olive oil
1 tsp kosher salt
1 tsp coarse black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika

Garlic Herb Butter

4 tbsp unsalted butter, softened
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1 tsp rosemary, chopped

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Instructions

Season the Backstrap: In a small bowl, mix salt, pepper, garlic powder, onion powder,
and paprika. Drizzle with a small amount of olive oil, about 1 tablespoon total and rub
seasonings into meat with hands to coat evenly.
Make Herb Butter: Combine softened butter, garlic, parsley, thyme, salt, and pepper in
a small bowl. Set aside.
Grill: Preheat grill to around 450-500 degrees F. Place seasoned backstrap directly over
heat. Grill for 3–5 minutes per side, turning once, until internal temp is 125–130°F
depending on preferred doneness. Keep in mind the temperature will raise about 5
degrees while resting. Exact cooking to time will depend on thickness of backstrap,
monitor the temperature closely.
Rest: Remove the backstrap from grill and let rest for 5–10 minutes tented lightly with
foil.
Finish with Butter: Slice into medallions across the grain, Top with garlic herb butter to
allow to melt. Serve with additional garlic herb butter on side if desired.