Grilled Venison Backstrap
A tender grilled venison backstrap is hard to beat. This recipe has the perfect marinade that has been my go to for years.
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
- Mix together olive oil, soy sauce, balsamic vinegar, wisher sauce, Dijon, mustard and chopped garlic in a small bowl.
- 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.
- 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.
- During that time, heat your grill to high heat.
- 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.
- 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.
Find it online: https://jenndanella.com/grilled-venison-backstrap/