The BEST Grilled Venison Backstrap

The perfect grilled venison backstrap isn’t as hard to achieve as you may think. Try this recipe for the most juicy and tender venison steak you’ve ever had!

A tender grilled venison backstrap is one of my favorites. (Besides the tenderloins of course) This recipe starts with a simple marinade which acidic components help tenderize the meat. After a few hours, we’ll need to pat the backstrap completely dry; this is key! A simple dusting of salt and pepper is really all the flavor venison needs. Trust me. It gets cooked on a screaming hot grill and then you’re ready to slice and serve. This recipe is great because its so simple. People try to complicate things when cooking with game and you really dont need to.

Tender Grilled Venison Backstrap

Tips for Cooking With Venison:

This recipe uses all of my favorite tips and tricks for cooking with venison to take it to the highest level. Here’s a few:

  • Cook with an Acid: the marinade in this recipe contains acidic components. Most recipes you see do this. It’s not by accident. You see, acids work to denature proteins, which in turns creates pockets into the meat where the flavor enters, thus softening your cut of meat. Don’t let your venison marinate too long though!
  • Let your Grill Heat Up: a hot grill creates the perfect crust. Plus, who doesn’t love those nice grill marks.
  • Don’t Overcook It: This one should go without saying but invest in a good meat thermometer and never overcook your steaks again.
  • Rest Before Slicing: This helps retain the juices
GRILLED VENISON BACKSTRAP

What You’ll Need to Make This Recipe:

  • Venison: Did you know the term venison technically means “the edible flesh of a game animal .” I know we always refer to it as deer meat but elk, mule deer, etc all fit in this category
  • Olive Oil
  • Soy Sauce
  • Balsamic Vinegar
  • Dijon Mustard
  • Garlic
  • Salt and Pepper

Other Venison Recipes To Try:

If you loved this recipe for grilled venison backstrap, you’ve gotta try some of these!

Print

Grilled Venison Backstrap

Tender Grilled Venison Backstrap

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

A tender grilled venison backstrap is hard to beat. This recipe has the perfect marinade that has been my go to for years. 

  • Author: Jenn Homa

Ingredients

Scale
  • 1 lb Venison Backstrap, Trimmed 
  • Salt and Pepper

Marinade:

  • ¼ cup Olive Oil
  • ¼ cup Soy Sauce
  • 2 tablespoons Balsamic Vinegar 
  • 2 tablespoons Worcestershire Sauce
  • 2 teaspoons Dijon Mustard
  • 2 cloves Garlic, Chopped 

Instructions

  1. Mix together olive oil, soy sauce, balsamic vinegar, wisher sauce, Dijon, mustard and chopped garlic in a small bowl.
  2. Trim backstrap of any silver skin. Then place into a container with the lid or a Ziploc bag and pour the marinade over top. Marinate for at least 30 minutes or up to 4 hours.
  3. Take the marinated venison out of the refrigerator, remove the venison from the marinade and pat dry with paper towels, then set onto a clean plate and season all over with salt and black pepper. Allow to sit at room temperature for 30 minutes. 
  4. During that time, heat your grill to high heat. 
  5. Once your grill is preheated, place your venison backstrap on the grill. The exact cooking time is going to depend on two things: how thick your backstrap is and how you like your venison cooked. A rough estimate is 10-14 minutes total cooking time, flipping halfway. To help get a good sear, I like to flip after the 5 ish minute mark, and go from there. With a cut from a smaller doe you might want to flip at the 4 minute mark, just in case. Depending on how you like your venison steaks cooked, remove them when the internal temperature hits no lower than 120°F and no higher than 140°F. I prefer about 130°F.
  6. Allow your steaks to rest prior to slicing. Note: tenting with foil is not recommended unless you want the venison backstrap to keep cooking. When tented, the temperature of your steaks will increase by almost 5 degrees. 

Did you make this recipe?

Share a photo and tag me — I can’t wait to see what you’ve made!

Similar Posts

44 Comments

  1. First time grilling backstrap and this recipe was amazing! My roommate (who isn’t a big venison fan) loved it! Would 10/10 make again and will be eating leftovers tomorrow. Great recipe all around!






  2. I made this yesterday for the family and followed the recipe as stated. It came out absolutely perfect! The venison melted in your mouth like a filet minon! The taste from the marinade was just enough not to over power the venison and the ingredients for it are always available in our pantry. This is a keeper! Thanks for sharing 👍






  3. Hi there! Do you know if they make any plugins to help with SEO?

    I’m trying to get my website to rank for some targeted keywords but I’m not
    seeing very good results. If you know of any please share.
    Kudos! You can read similar text here: Wool product






  4. You’re so cool! I don’t suppose I have read through a single thing like this before. So wonderful to find another person with a few original thoughts on this subject matter. Seriously.. thank you for starting this up. This web site is one thing that is needed on the internet, someone with some originality.

  5. Having read this I thought it was really informative. I appreciate you finding the time and energy to put this short article together. I once again find myself personally spending a significant amount of time both reading and commenting. But so what, it was still worth it.

  6. An impressive share! I have just forwarded this onto a coworker who was doing a little research on this. And he actually bought me lunch because I discovered it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanks for spending some time to talk about this issue here on your web page.

  7. This is actually the simplest and best guidance I have ever come across about this topic. Thank you for this very educational blog post of yours. Also, I enjoy writing articles which has a personal tone incorporated. I feel it makes your reader feel more important and also inclined to believe me more. Plus it appears to be more real and not coming from a robot. I love making my visitors feel important and also special. I want to give them the best tips on how to handle important issues such as this.

  8. I simply noticed your blog site in the past and i also have actually been looking through this task on a daily basis. There’s a great number of tips on this site we adore your look with all the web portal in addition. Support the excellent give good results!

  9. We still can’t quite assume that I could be one of those reading the important points found on your web blog. My family and I are really thankful for your generosity and for providing me the advantage pursue my chosen career path. Thank you for the important information I got from your web page.

  10. An outstanding share! I have just forwarded this onto a colleague who has been conducting a little homework on this. And he in fact ordered me lunch simply because I discovered it for him… lol. So allow me to reword this…. Thank YOU for the meal!! But yeah, thanks for spending some time to talk about this matter here on your web site.

  11. The subsequent time I learn a blog, I hope that it doesnt disappoint me as a lot as this one. I mean, I know it was my option to read, however I really thought youd have something attention-grabbing to say. All I hear is a bunch of whining about something that you possibly can repair when you werent too busy on the lookout for attention.

  12. I do accept as true with all of the ideas you have offered on your post. They’re really convincing and will certainly work. Nonetheless, the posts are too short for newbies. May just you please extend them a little from next time? Thank you for the post.

  13. I blog quite often and I genuinely appreciate your information. The article has truly peaked my interest. I am going to bookmark your site and keep checking for new details about once per week. I opted in for your RSS feed as well.

  14. This is the right web site for anybody who wants to find out about this topic. You know a whole lot its almost hard to argue with you (not that I personally would want to…HaHa). You certainly put a new spin on a topic which has been discussed for years. Wonderful stuff, just great.

  15. Spot on with this write-up, I absolutely feel this amazing site needs much more attention. I’ll probably be back again to read through more, thanks for the advice.

  16. Such a well-written and insightful article! I really appreciated how clearly you . It gave me a fresh perspective on the topic. Great job on making complex ideas easy to understand and engaging. Looking forward to more of your work!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star