Grilled Venison Backstrap with Garlic and Herb Butter
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.
- 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
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.