Today, we’re sharing a super easy recipe for grilled backstrap venison. This dish highlights Venison’s natural, tender taste (deer meat) with a simple preparation perfect for any family dinner. Whether you’re an experienced hunter or enjoy trying new recipes, this grilled venison backstrap will surely be a hit. Let’s get started and enjoy some good Southern cooking!
You may be looking at this and thinking, I am not eating deer meat. I can almost bet you would love the taste of venison backstrap that has been grilled. It tastes so similar to beef, you may not know the difference.
One of my favorite things to do growing up is to deer hunt. Spending time with my dad, brothers, uncles, and cousins was time well spent. Not only that but the time spent in the stand is such a peaceful and relaxing time in nature.
Watching the world come alive as the Sun comes up is such a refreshing way to unplug from all of the hustle and bustle of society, especially with how things are going in the current times. But this is not the only reason why I love to hunt, I love to eat Venison.
Why I Love Venison
Harvesting deer is the second reason I love going hunting. I love to eat Venison because I love the taste of it, but it is also super healthy for you. It is loaded with good protein and low in fats. When you talk about organic and healthy food, nothing is hardly better for you than venison.
According to Penn State University, Venison is high in essential amino acids and in addition, a rich source of thiamine, riboflavin, niacin, iron, and zinc. Venison meat is a perfect choice of protein because it is so low in cholesterol and saturated fat.
What Is Backstrap Venison
Backstrap Venison is simply a certain cut of meat from a Whitetail deer. You may have heard of beef tenderloin, beef strip loin, or top loin right? Well, Backstrap Venison comes from the same area, but from a Whitetail deer. The tenderloin is the section of meat that runs along the spine inside the rib cage (think filet mignon) whereas the backstrap is the section of meat that runs along the outer edge of the spine.
This diagram from Outside Bozeman shows the Top loin, which is what we are calling Venison Backstrap.
So essentially Backstrap venison comes from the area of the back of a deer that runs from the shoulder to the rump. The Tenerderloin and Backstrap are often considered the most tender cut of meat you can obtain from a whitetail deer and are considered a prized cut of meat.
The lack of connective tissue in this section of meat is what makes it so tender, that is if you know how to cook it. Because Venison has very little fat, it can dry out very quickly if you do not know how to cook it properly. I am going to show you an easy way to do this.
Just for informational purposes, this cut of venison can go by a few different names such as deer back straps, Venison backstraps, Venison Steak, venison tenderloin, Venison loin, Top Loin, and venison butterfly steak.
What Does Deer Back Straps Taste Like
In my opinion, backstrap does not have much of a gamey taste and reminds me of Beef steak. The backstrap is very mild compared to other areas or cuts of meat from a whitetail deer. The texture is very tender, similar to high-quality beef tenderloin or pork tenderloin. The diet of the deer can affect much of the flavor but it can have a slightly sweet taste as well.
The venison loin is very lean and versatile being that it can be used in a variety of ways and served with just about any side dish. The mild flavor of venison backstrap makes it a versatile cut that can absorb a variety of marinades, spices, and cooking techniques without losing its natural taste.
In this recipe, we are keeping it very basic with our cooking method, we are using just three simple ingredients and using an outdoor grill. This will allow the natural taste of the venison tenderloin to shine through. I do include an optional marinade though in case you want to elevate the flavors a bit.
If you like venison and want to make jerky, check out this awesome jerky marinade recipe.
What You Need to Make This Recipe
This recipe only requires three simple ingredients
Ingredients for Grilled Backstrap Venison
- Olive Oil
- Black Pepper
- Sea Salt or Kosher Salt
- Venison Backstrap (I cut mine into Steaks about 1/2 thick)
Optional Ingredients:
- Worcestershire Sauce
- Minced garlic
- chopped rosemary
- Balsamic vinegar
Note: See the recipe card for amounts
Equipment You’ll Need
How To Cook Venison Backstrap on the Grill
Venison is a very lean cut of meat and if not cooked properly is prone to drying out. I like to marinade with Olive oil to add a little fat, but also this is a binding agent for the salt and Black Pepper to stick to.
Step-by-step Instructions
Simple Marinade
1. Start by washing the Venison and then patting it dry with paper towels.
Use a cutting board and sharp knife to trim off any fat or silver skin. If you have a whole backstrap, I recommend cutting them into 1/2-inch to 1-inch steaks.
2. Mix Olive Oil, Sea Salt, and Black Pepper in a small mixing bowl.
3. Add meat to the bowl and mix around until all the meat is completely covered. Place in the refrigerator for 30 minutes.
Optional Marinade:
If you want to add extra flavor, marinate the steaks for at least 1-2 hours, or overnight. A simple marinade could include olive oil, Worcestershire sauce, minced garlic, chopped rosemary, and balsamic vinegar.
Cooking Venison Backstrap
1. Lay the small bowl out on the counter and allow the venison to come up to room temperature for about 30 minutes before cooking.
2. Preheat the Grill to medium-high heat, roughly 400-450 degrees Fahrenheit. We are going to cook this hot and fast.
3. Venison is best enjoyed medium-rare (120-125 degrees Fahrenheit) to medium (140-145 degrees Fahrenheit). If you cook it until you reach a well-done temperature, it will be very dry.
4. Place the Venison on the hot grill grates over direct heat. Sear the steaks on the hot grill. Sear for 2 minutes on each side to get a good crust.
Note: You may have to adjust this time depending on how thick or thin your steaks are. The best guide when grilling is to let your meat thermometer be your guide so you do not overcook your meat.
5. Flip and rotate the meat 90 degrees and cook for 1 minute, then flip again and rotate 90 degrees and cook for 1 minute.
Using a meat thermometer, probe the meat to check the temperature each time you flip to make sure you are still in your desired range.
Cook to Desired Doneness: Use a meat thermometer to ensure accuracy:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
Note: The best way to serve Venison is medium-rare to medium. Overcooking can make it tough.
6. Pull the meat off the grill before it reaches 5 degrees before your target temperature. The meat will continue to rise in temperature for a few minutes after removing from the heat source so this is the reason you remove 5 degrees before your target temperature.
Serve
Slice the steaks against the grain and serve hot. Enjoy them as is, or with your favorite sides and sauces.
Tips For Success
- Monitor Temperature: Venison cooks quickly due to its low-fat content, so keep a close eye on the temperature to avoid overcooking.
- Flavor Pairings: Venison pairs well with robust flavors like garlic, rosemary, thyme, juniper berries, and red wine reductions.
What To Serve With Grilled Backstrap Venison
- Crustless Spinach Quiche
- Southern Style Green Beans and Potatoes
- Carmelized Butternut Squash
- Baked Sweet Potato
- Marinated Cucumbers Onion & Vinegar
- Southern-Style Crock Pot Mac and Cheese
- Irresistible Spaghetti Pasta Salad
Want to cook this recipe indoors? Check out this post for how to cook a steak on the George Foreman.
Happy Cooking!
Let me know how cooking deer backstrap turns out for you in the comments below! I’d love to hear from you!
Let’s Get Food Junked!
Super Easy Grilled Backstrap Venison (Deer Meat)
This super simple and easy guide will elevate your Venison Backstraps to new levels. Using simple ingredients will allow the flavor and tenderness of the venison to shine through.
Ingredients
- 2 tablespoons of Olive Oil
- 1 teaspoon of Sea Salt or Kosher salt
- 1/2 teaspoon of black pepper
Instructions
Simple Marinade
1. Start by washing the Venison and then patting it dry with paper towels. Use a cutting board and sharp knife to trim off any fat or silver skin. If you have a whole backstrap, I recommend cutting it into 1/2 inch to 1 inch steaks.
2. Mix Olive Oil, Sea Salt, and Black Pepper in a small mixing bowl.
3. Add meat to the bowl and mix around until all the meat is completely covered. Place in the refrigerator for 30 minutes.
Optional Marinade:
If you want to add extra flavor, marinate the steaks for at least 1-2 hours, or overnight. A simple marinade could include olive oil, Worcestershire sauce, minced garlic, chopped rosemary, and balsamic vinegar.
Cooking Venison Backstrap
1. Lay the small bowl out on the counter and allow the venison to come up to room temperature for about 30 minutes before cooking.
2. Preheat the Grill to medium-high heat, roughly 400-450 degrees Fahrenheit. We are going to cook this hot and fast.
3. Venison is best enjoyed medium-rare (120-125 degrees Fahrenheit) to medium (140-145 degrees Fahrenheit). If you cook it until you reach a well-done temperature, it will be very dry.
4. Place the Venison on the hot grill grates over direct heat. Sear the steaks on the hot grill. Sear for 2 minutes on each side to get a good crust.
5. Flip and rotate the meat 90 degrees and cook for 1 minute, then flip again and rotate 90 degrees and cook for an additional 1 minute.
Using a meat thermometer, probe the meat to check the temperature each time you flip to make sure you are still in your desired range.
Cook to Desired Doneness: Use a meat thermometer to ensure accuracy:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
6. Pull the meat off the grill before it reaches 5 degrees before your target temperature. The meat will continue to rise in temperature for a few minutes after removing from the heat source so this is the reason you remove 5 degrees before your target temperature.
Notes
- You may have to adjust this time depending on how thick or thin your steaks are. The best guide when grilling is to let your meat thermometer be your guide so you do not overcook your meat.
- The best way to serve Venison is medium-rare to medium. Overcooking can make it tough.