Easy Grilled Venison Backstrap
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Easy Grilled Venison Backstrap - The best way to prepare venison backstrap! Delicious and flavorful with no gamey taste!
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I'm busy cleaning out our chest freezer in the basement because "we're expecting more meat." And that's a good thing. Living in Wisconsin, hunting season each November is a BIG deal, and it's always been an important time of year for our family. My husband, Josh, hunts in a crew with several other guys, so whatever is shot, is shared. That means, most years, we're able to replenish our freezer with fresh venison. We're very fortunate.
WHAT IS VENISON?
If you've never heard of venison, it's deer meat. From sausage and bacon to burgers and steaks, we eat it in so many different ways. I've been eating it since I was a child, and most family parties feature a plate of venison sausage or hot sticks we like to garnish our Bloody Mary's with.
So, this easy Grilled Venison Backstrap recipe is for all of the hunters and their families out there. Just like our family is starting to clean out our freezer in anticipation for the fresh meat, I'm assuming other families are doing the same.
If you're struggling with how to prepare your deer backstrap, you've come to the right place.
Some people may think that venison tastes, "gamey." I can assure you that with this marinade, you'll never use that word again.
CAN I USE APPLE CIDER VINEGAR FOR THE MARINADE?
Both apple cider vinegar and balsamic vinegar can be used for marinades, however, apple cider vinegar can give food a more sharp and biting taste. The balsamic vinegar enhances the flavor of the meat and we prefer it to apple cider vinegar for deer backstrap.
If you need to substitute, red wine vinegar would be a better swap.
You don't want to overcook the deer backstrap. Medium rare is usually perfect. It's some of the most tender and lean meat you'll ever taste. This grilled venison backstrap gives filet mignon a run for its money for sure.
IS DEER BACKSTRAP THE SAME AS TENDERLOIN?
No, backstrap and tenderloin are two different things, although you often hear the words interchanged when people are talking about venison.
Backstrap refers to a length of loin on the back of a deer and tenderloin are the two strips of very tender meat under the loin, behind the ribs.
For all of you who may not have access to venison, you can try this marinade with beef tenderloin or ribeye steaks. I promise you're going to love it. Enjoy!
For more tenderloin recipes, try this herb-seasoned tenderloin or this roasted beef tenderloin. These steak and potato foil packs are also amazing!
Venison Backstrap Recipe
Ingredients
- 3 pounds venison backstrap (I used three loins about 10 inches long each)
- ¼ cup olive oil
- 3 cloves of garlic (minced)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup balsamic vinegar
Instructions
- In a medium bowl whisk together the olive oil, garlic, soy sauce, Worcestershire sauce and balsamic vinegar.
- Rinse the venison loins in cold water and place inside of a plastic ziplock bag.
- Add the marinade to the bag and set in the refrigerator.
- Allow to marinate at least 2 hours (overnight is best).
- Get your grill hot, clean the grates and lay the venison on the grill.
- Grill 6-8 minutes per side or until the internal temperature reads 130º(rare) - 140º(medium rare) Fahrenheit.
- Let the meat rest for 10 minutes.
Notes
- Marinating Time: For optimal flavor infusion, marinate the venison backstrap for at least 2 hours, or preferably overnight. Marinating allows the flavors from the olive oil, garlic, soy sauce, Worcestershire sauce, and balsamic vinegar to penetrate the meat, resulting in a more flavorful and tender end result.
- Grilling Technique: Preheat your grill to ensure it's hot before adding the venison backstrap. Clean the grates to prevent sticking and achieve attractive grill marks. When grilling the backstrap, cook it over direct heat for 6-8 minutes per side, depending on your desired level of doneness. Aim for an internal temperature of 130°F for rare or 140°F for medium rare. Use a meat thermometer to accurately gauge the temperature and avoid overcooking.
- Resting Period: Allow the grilled venison backstrap to rest for at least 10 minutes before slicing and serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more tender texture. Tent the meat loosely with foil during the resting period to help retain its warmth. This step is crucial for ensuring a flavorful and succulent eating experience.
This was SO good, made people who do not like venison want second helpings!
I just made a sandwich with the leftover venison and it was delish!
Our daughter and BF gave us a venison backstrap but I had no idea how to cook it. Good, strong flavored marinade so no gamey taste Cooking instructions were perfect; cooked tender and pink inside. I took the venison out of the fridge when I lite the gas grill.
I'm so glad you enjoyed the marinade! And I agree, leftovers the next day are still delicious!
I tried your recipe today and loved it. Was so easy and tenderloin came out great. Thanks for the tent tip
So glad it turned out for you, Richard!
This recipe is well written and easy to follow. The whole family loved it. Thank you for sharing. Love you and your blog so much.
Great marinade. Had no gameiness whats so ever. Super tender.
So glad you enjoyed it, Rachel!
We had a hurricane so the backstrap was in a zip lock bag which was in a ice filled igloo for 3 days. Is it ok to cook now even if its not frozen? I am dying to try this for my husband. Rose
Hi Rose, as long as the meat stayed cold, it's okay. If it has been sitting at room temp, I would not eat it.
I have just a 10 oz backstrap. How long would you grill such a small piece?
My pieces weren't large either. I think if you follow the recipe, you'll be fine. Have an instant read thermometer ready and just intermittently take the temperature of the meat while grilling. Good luck!
Thanks, that is what I did. Only took about 6 min. More time resting!
Great!
Just enjoyed a deer backstrap with my daughter using this recipe. Was fantastic!
I'm so glad you enjoyed it! Yum!
Hi Sara,
can you tell me if you are letting the backstraps come fully to room temp before throwing on the grill, or are your cook times straight from the fridge? Going to try this tonight with my sons first kill, don't want to disappoint.
Emma, please let me know how your backstraps turned out. I've normally thrown them on the grill straight from the fridge.
Hi Sara, I made sure mine were at room temp, as everything else I read said to. We are in summer here in NZ and I still had mine out (covered) for several hours in order to feel no coldness on or under them. I cut the two back straps in half as they were pretty long - from a doe two - three maybe? Did them on the BBQ grill plate (not open flame) and did the smallest ones for 6 min a side, the slightly larger for 7 min a side. Rested for 10 min and sliced. They were lovely medium rare and we all loved the taste, so was extremely happy. I think our BBQ plate may not be as hot as doing over open flame, which may be why you can pull yours from the fridge and have the same success? Or perhaps just differing heat. Thanks for the great recipe 🙂
I'm so glad your backstrap was a success!!
Sounds great!! You are right, room temp always. Meat doesn't get shocked. I like this recipe but you nailed that part.
I am also cooking my first backstrap tonight and was wondering the same thing! I’m leaving mine out for 30 minutes before grilling. I was also wondering since there’s salt in most of the marinade do I need to add any additional seasoning before grilling?
I'm sure I'm answering you too late! And for that, I'm sorry! You do not need any additional seasoning on the backstrap before grilling. I hope you enjoyed it. Please report back!☺️
Do you think it would hurt if I sprinkled a little cavender's all purpose seasoning on it once on the grill??
Not at all, but I bet you may not even need it!
Cant wait to try it
I look forward to trying this recipe tomorrow, however, I do not have access to a grill. Any suggestion as to another way to cook?
You could try broiling it or even pan frying it!
Found an old venison back strap lurking in the bottom of the freezer and googled this fantastic recipe. Followed it to the letter and it was sensational. Now I wish I had more old meat in the freezer!
This is one of our favorite venison recipes. I'm so glad you enjoyed it as well!
Amazing recipe. First time grilling backstrap and this was amazing
I'm so glad you enjoyed it!
This recipe is fantastic, made it last night for dinner and even my mom (who is not a venison fan) had seconds and asked for leftovers to take home. Can't wait to make it again!
I'm so glad to hear you enjoyed this recipe, Cathy. Even better that your mom liked it (not being a venison fan)!
So pleased to see a venison recipe and you are so right when you say it can give filet a run for the money. I use the same marinade, except soy sauce instead of the balsamic, I will have to switch it and give it a try. Do you use your own seasoning for sausage or do you use a kit? We are going to make sausage this weekend! Thanks again!
Hi Laura! I'm so glad you were happy to see a venison recipe on the site! If you try the marinade, use the soy AND balsamic. It calls for both. We get the meat professionally processed so they make up the sausage, bacon, etc. for us.