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venison backstrap recipe
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4.60 from 271 votes

Grilled Venison Backstrap

A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!
Prep Time5 minutes
Cook Time10 minutes
Additional Time12 hours
Total Time12 hours 15 minutes
Course: Main Dishes
Cuisine: American
Keyword: deer backstrap recipe, grilled deer backstrap, grilled venison backstrap, marinated venison backstrap, venison backstrap recipe
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

  • 1.5-2 pounds venison backstrap
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1 teaspoon maple syrup
  • 1 teaspoon Worcestershire sauce

Instructions

  • Whisk all the ingredients for the marinade together in a small bowl.
  • Place the venison in a sealable plastic or silicone bag.
  • Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
  • Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
  • Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
  • Preheat an outdoor grill to 500°F.
  • Using tongs, remove the venison from the bag and place on the grill over direct heat.
  • Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
  • Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

Notes

*It's suggested to not cook venison past 135°F as it tends to become tough. If you choose to grill past medium, keep that in mind!

Nutrition

Serving: 1SERVING | Calories: 416kcal | Carbohydrates: 4g | Protein: 69g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 179mg | Sodium: 146mg | Sugar: 2g