An easy venison backstrap recipe marinated overnight and grilled to perfection the next day resulting in a tender, juicy and incredibly flavorful deer backstrap.

I’ve been getting more and more into wild game lately.

In case these elk burgers weren’t proof enough, when digging out the venison backstrap from the depths of the freezer, I thought I should share this insanely simple marinade and grilling method we’ve been enjoying recently.

First off, I have to give a shoutout to my brother for gifting me this venison backstrap to begin with.

He also gave me the roast I used in my Instant Pot venison roast recipe but if you know anything about backstrap, you know parting ways with that cut of the deer is a completely selfless gesture.

Venison backstrap is a coveted cut.

Many compare it to a filet mignon from a cow and once you’ve tasted it (so long as you cook it properly), you’ll see why.

This grilled backstrap recipe respects the venison with its outright simplicity.

The star of the show is truly the tender, juicy backstrap merely highlighted with crispy grilled edges and undertones of the sweet balsamic and garlic marinade.

WHAT IS VENISON BACKSTRAP?

Backstrap is a term typically used when referring to deer, elk, moose and other wild game.

It’s the length of the loin on the back of those animals.

Some think backstrap and tenderloin are the same thing but they’re actually not.

Tenderloins are two strips of meat underneath the loin and behind the ribs. This is what would actually be comparable to beef filet mignon.

This image is helpful in visualizing the difference between the two.

So while not actually the same as tenderloin, backstrap is still considered one of the most tender cuts of meat on a deer.

WHAT’S THE BEST WAY TO COOK VENISON BACKSTRAP?

There’s a lot of opinions on this question out there.

And, while there are many ways to cook deer backstrap, including smoking, using a dry rub, pan-searing (like my pan seared duck recipe), reverse searing and grilling, I’m partial to this recipe for its ease and consistent results.

I personally think a simple marinade before grilling makes for the best tasting venison backstrap.

It’s quicker than smoking and much less messy than pan-searing.

Results are comparable across all three methods so why not take the easier route?

Some people will use this coveted cut of meat for recipes like venison stroganoff but you won’t catch me doing that.

Backstrap deserves a solo performance. Masking its innate tender flavor with creamy sauces just seems wrong.

HOW TO MARINATE DEER BACKSTRAP

For this easy venison marinade you’ll need the following ingredients:

• extra virgin olive oil
• balsamic vinegar
• Worcestershire sauce
• maple syrup
• minced garlic
• minced ginger

Whisk all the ingredients together in a small bowl. Place the backstrap in a plastic or silicone sealable bag and pour the marinade into the bag.

Seal the bag, squeezing out any excess air and massage the marinade into the venison a bit.

Place the bag in the refrigerator with the vension laying flat and let marinate for at least 4 hours.

If you have the time to leave it overnight, even better!

The marinade is a combination of sweet and savory.

It’s similar to my recipe for marinated tempeh and just like that recipe, when cooked, the marinade forms a crusty sweetness around the venison that pairs perfectly with the wild game.

Often, venison gets labeled as “gamey” tasting. This marinade will obliterate any trace of that.

Between the tenderness of the backstrap and the flavor of the marinade, this venison backstrap recipe is the recipe to convert any venison skeptics.

GRILLING THE BACKSTRAP

Once the venison has marinated and you’re ready to grill, remove the meat from the refrigerator and let it come to room temperature.

Preheat an outdoor grill to about 500°F.

Using tongs, remove the backstrap from the bag and place on the grill over direct heat.

Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135°F.

Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving.

WHAT TEMPERATURE DO YOU COOK VENISON BACKSTRAP?

Besides the marinade and the cut, the most important factor in a tasty final outcome when it comes to venison is the temperature you cook it to.

Deer should pretty much never be cooked past medium.

And honestly, medium is pushing it. I’d even go so far as to say medium-rare.

I always pull my venison at 125°F at most.

With a 10-15 minutes rest, that will result in the pinkish red center you see in these pictures, a medium-rare/borderline medium cook.

Keep in mind, as with any meat, it will continue to cook after you pull it off the heat source.

This is why I like suggesting a 120-125°F internal temperature with a solid rest period.

If you’ve had venison and thought it was tough and gamey and it looked grey in color, it was overcooked.

I’m sorry you had to experience that. Now you know better!

If you don’t have a good digital instant read thermometer, it’s a kitchen tool worth every cent. They don’t even cost that much. I use this one which is like $15.

WHAT TO SERVE WITH MARINATED VENISON BACKSTRAP

To keep this meal easy, grilled summer vegetables (using a veggie grill mat!) are a great side dish.

Grilled green beans and grilled artichokes are also great option if the zucchini and mushrooms shown doesn’t appeal to you.

I happened to pick up a simple ramp pesto from the farmers market the week I made this venison backstrap recipe which was delicious dolloped on top of each slice of meat.

Any pesto is a great accompaniment to this dish. From zucchini pesto to the sun-dried tomato pesto used on the flank steak in that recipe, there are so many variations that will go well with venison.

For a starch, roasted pesto potatoes or these striking mashed purple sweet potatoes are delicious choices.

While parsnip fries or jicama fries would also be great for a steak and frites vibe.

And if you’re someone that loves mushrooms with red meat like me, air fryer mushrooms are just the thing!

If you don’t have venison on hand, this marinade and grilling method can also be used with beef or lamb with wonderful success.

If you’re as lucky as me to be gifted the coveted venison backstrap or hunt it yourself, hopefully this simple marinated and grilled backstrap recipe convinces you to not over do it.

Simplicity is the name of the game when it comes to tender, buttery and flavorful venison. Don’t over complicate things!

Looking for another easy venison recipe to try – check out my venison meatballs. They’re baked, freeze wonderfully and probably more accessible since ground venison is a bit easier to procure.

MORE GRILLED RECIPES TO TRY:

Za’atar grilled rack of lamb
Grilled Skirt Steak with Brussels Sprouts Salad
Grilled Scallops with Tomatillo Plum Salsa
Citrus Grilled Shrimp Skewers
Yogurt Indian Steak Kabobs