The simplest ingredients come together to make this prized cut of meat shine like the star it is. This grilled venison backstrap recipe comes out perfect every time and is my favorite way to enjoy this tender cut of meat all year long. Give it a try today!
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Why You'll Love This Recipe:
Easy to Make: Cooking venison can be tricky, but this recipe's simple steps make it so easy to grill your venison backstrap to medium-rare perfection!
Simple Ingredients: Salt, black pepper, and olive oil are all you need to let the earthy flavor of venison shine through in this dish. You can add other seasonings or a dry rub if you'd like, but it's not necessary.
Versatile: You can serve a grilled venison steak with just about any side you want and it will be delicious! The method used in this recipe will also work for various wild game steaks.
Ingredient Notes:
- Venison Backstrap: Depending on what section of backstrap you're using, the size of the animal, and the thickness of the meat, you may need to adjust the cooking time a bit. This recipe will work for various types of wild game steaks; you don't have to use backstrap!
- Olive Oil: Any high smoke point oil will work in place of olive oil. Avocado oil, safflower oil, grapeseed oil, etc. will all work.
- Flaked Salt: I like to add a little flaked sea salt after slicing the steak for an extra pop of flavor. You can also use other coarse salt or flavored finishing salts, but it isn't necessary.
Equipment Notes:
- Pellet Grill: This recipe is written for a pellet grill but the same method will work with any outdoor grill (gas grill, charcoal grill, etc.).
- Meat Thermometer: A digital thermometer is essential for grilling your steak to the perfect internal temperature. For best results, I like to use the Thermapen ONE thermometer.
What is Backstrap?
Backstraps are the long muscles that run alongside both sides of a deer's spine (and other wild game animals). They start at the shoulder, rest on top of the ribcage and end at the pelvis. The muscle fibers run lengthwise down the back of the deer. There is very little connective tissue inside the meat which is what makes backstraps so desirable.
This prized cut of meat is also referred to as the venison loin. Backstraps are often cut into 1 lb portions or into butterfly-style steaks. For cooking deer backstrap in a cast iron skillet, follow this cast iron venison backstrap recipe.
Backstraps are often mistakenly called tenderloins. However, tenderloins are smaller cuts of meat located in the abdominal cavity under the spine. The backstrap and tenderloin are generally considered to be the most tender cuts of meat on big game animals. Check out this simple venison tenderloin recipe for more ideas on how to cook these tender cuts of deer meat.
Step by Step Instructions:
How To Grill Venison Backstrap:
Venison is a very lean meat and is prone to drying out on the grill. However, with a little fat added as a protective coating and frequent flipping of the meat on the grill, you can still have perfectly tender, juicy meat. This recipe uses direct heat for a "hot and fast" cooking method. Follow the simple instructions below for this fool-proof venison recipe!
Let steak rest at room temperature for 30-60 minutes before cooking. Pat the steak dry with paper towels.
Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.
Season generously with salt and pepper on all sides.
Place the seasoned meat on the hot grill, directly over the open flame. Cook for 2 minutes.
Flip and cook for an additional 2 minutes.
Flip and cook for an additional 1 minute.
Repeat and cook for an additional 1 minute. Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125 degrees Fahrenheit for medium-rare.
Remove the steak to a cutting board and let it rest for 10 minutes. Cut into ½" slices or into medallion-size steaks.
Pro Tip: If you're worried about overcooking the meat, pull it off the grill on the rare side. The residual heat will continue to cook the meat as it rests.
More Venison Steak Recipes You'll Love:
Simple venison steaks make beautiful centerpieces for any meal. But, there are a lot more creative ways to cook your venison steak as well! Here are a few fun ideas:
- Asian Marinated Steak
- Grilled Steak Fajitas
- Venison Steak Poke Bowls
- Steak Nachos with Avocado Crema
- Steak Salad Wraps with Blue Cheese
What to Serve with Grilled Venison Backstrap:
Grilled venison backstrap is a star on its own but it also pairs exceptionally well with a variety of complementary dishes. You can keep it simple and throw some veggies and corn on the cob on the grill alongside the steak or serve it with a fresh green salad drizzled with honey mustard dressing and sourdough bread.
Or you can get fancy and serve it with risotto and red wine mushrooms. No matter how you serve it, this is sure to become a go-to recipe for your venison backstraps!
Recipe FAQ's:
Backstraps can be cooked in various ways, but the best way is to use a method that cooks the meat quickly at a high temperature. This ensures the meat retains its natural moisture while being cooked to a perfect medium-rare. This can be achieved by grilling or cooking it in a cast iron pan.
Deer backstrap should be cooked to an internal temperature of 120-125 degrees F for medium-rare. If you cook it past medium-rare, the meat starts to lose its natural moisture and will dry out quickly.
Tenderloin and backstrap are not the same cuts of meat. The backstraps run along the back of a deer while the tenderloin is tucked inside the abdominal cavity under the spine. Backstraps are often mistakenly called tenderloins, likely because the backstraps are also referred to as loins. Backstraps and tenderloins are both prized cuts of meat because of their tenderness and lack of connective tissue.
Any steak cut of venison is great for grilling. Backstraps, tenderloins, sirloin steaks, round steaks, etc. are all great for grilling.
Other Recipes You'll Love:
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Recipe:
Easy Grilled Venison Backstrap
Equipment
- pellet grill (or other grill)
Ingredients
- 1 lb venison backstrap (whole)
- 1 tablespoon olive oil
- salt and pepper, to taste
- flaked sea salt (optional, for serving)
Instructions
- Let steak rest at room temperature for 30-60 minutes before cooking.
- Heat grill to 350°F.
- Pat the steak dry with paper towels.
- Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.
- Season generously with salt and pepper on all sides.
- Place the backstrap on the grill, directly over the flames. Cook for 2 minutes.
- Flip and cook for an additional 2 minutes.
- Flip and cook for an additional 1 minute. Repeat and cook for an additional 1 minute.
- Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend on which portion of the backstrap you're using and the size of the animal.
- Remove the steak to a cutting board and let it rest for 10 minutes.
- Cut into ½" slices or into medallion-size steaks. Sprinkle with flaked sea salt, if desired. Enjoy!
Notes
- This recipe is written for a pellet grill but the same method will work with any outdoor grill (gas grill, charcoal grill, etc.).
- Depending on what section of backstrap you're using, the size of the animal, and the thickness of the meat, you may need to adjust the cooking time a bit. This recipe will work for various types of wild game steaks, you don't have to use backstrap!
- Any high smoke point oil will work in place of olive oil. Avocado oil, safflower oil, grapeseed oil, etc. will all work.
- If you're worried about overcooking the meat, pull it off the grill on the rare side. The residual heat will continue to cook the meat as it rests.
- I like to add a little flaked sea salt after slicing the steak for an extra pop of flavor. You can also use other coarse salt or flavored finishing salts, but it isn't necessary.
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