Venison Backstrap Recipe

The best way to prepare venison backstrap! Delicious and flavorful with no gamey taste!

Servings

Calories 207kcal

Author Sara

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.

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.