Venison Backstrap is the loin of the deer, and it is a prized cut of meat. Backstrap is highly regarded by hunters and chefs alike. It is a buttery cut reminiscent of Filet Mignon, but it’s lack of fat, and smaller size makes it a tricky cut to grill to perfection. Follow along with our directions and you’ll end up with ‘straps that will have you fighting over seconds! We use 1″ thick medallions for this, but you can just as easily grill the whole loin and slice it afterwards.
Venison Backstrap Marinade
Great venison backstrap starts with a great marinade. Because venison lacks the fat that beef has, it really benefits from an hour or so soak in marinade, before a trip to the grill. We don’t do anything to elaborate, all of the elements are generally in a well stocked pantry.
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Worcestershire Sauce
- 2 cloves of garlic, minced
We aren’t too fancy around here when it comes to mixing our marinade up for the venison backstrap, a ziploc bag is all we ever use. Mix all the ingredients and throw the meat into it. Venison backstrap is a pretty delicate piece of meat so we limit the soaking to less than two hours.
Pre-heat the grill on high for 10 minutes and oil the grate with a good high temp oil. We personally use Grapeseed Oil, it has a high heat tolerance and seems to leave no after taste.
We find that venison backstrap resists getting good color on it when it is excessively wet, so we pat it dry before it goes onto the grill. Now when people ask about grilling the medallions we tell them to just let them be “flame kissed”. We are shooting for about 3 minutes per side with a 90 degree turn half way through, so they get a good cross hatch.
Like most things that come off of the grill, venison backstrap does well with resting a few minutes before serving. When you cut into these perfect little medallions you will not be disappointed!
For more great venison recipes check out Hunter,Angler,Gardener,Cook
The Weber Genesis! We know it is expensive but well taken care of it will last for decades. The controls are precise and this baby can get HOT for the all important sear. It is what we grill with and we whole heartedly recommend it!
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