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    Peak to Plate » Recipes » Venison

    Easy Grilled Venison Backstrap

    Published: May 23, 2023 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    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!

    slices of grilled venison backstrap on slate board.
    Jump to:
    • Why You'll Love This Recipe:
    • Ingredient Notes:
    • Equipment Notes:
    • What is Backstrap?
    • Step by Step Instructions:
    • More Venison Steak Recipes You'll Love: 
    • What to Serve with Grilled Venison Backstrap:
    • Recipe FAQ's:
    • Other Recipes You'll Love:
    • Recipe:
    • Easy Grilled Venison Backstrap

    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:

    grilled venison backstrap ingredients with labels.
    • 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.
    cooked venison backstrap on grill.

    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.

    raw venison backstrap on slate board with flaked salt.

    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. For a "low and slow" method, give this smoked venison backstrap a try. Follow the simple instructions below for this fool-proof venison recipe!

    venison backstrap on paper towels in bowl.

    Let steak rest at room temperature for 30-60 minutes before cooking. Pat the steak dry with paper towels.

    drizzling olive oil over venison backstrap.

    Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.

    seasoned venison backstrap on black plate.

    Season generously with salt and pepper on all sides.

    raw venison backstrap on grill.

    Place the seasoned meat on the hot grill, directly over the open flame. Cook for 2 minutes.

    venison backstrap on pellet grill.

    Flip and cook for an additional 2 minutes.

    cooking venison backstrap on pellet grill.

    Flip and cook for an additional 1 minute.

    cooking venison backstrap on pellet grill grates.

    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.

    grilled and sliced venison backstrap on wood board.

    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 sliced potatoes 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!

    slices of grilled venison backstrap on slate board.
    sliced venison backstrap on slate board.

    Recipe FAQ's:

    What is the best way to cook the backstrap of a deer?

    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.

    What is the best temperature for deer backstrap?

    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.

    Are deer tenderloin and backstrap the same?

    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.

    What cut of venison is best for grilling?

    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:

    • sliced venison backstrap on slate board.
      Perfect Venison Backstrap
    • sliced venison tenderloin on white rectangle plate.
      Simple Cast Iron Venison Tenderloin
    • drizzling red wine sauce over elk backstrap and mushrooms.
      Elk Backstrap with Red Wine Mushrooms
    • sliced venison backstrap with cherry sauce on marble plate.
      Venison Backstrap with Flathead Cherry Sauce

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    slices of grilled venison backstrap on slate board.

    Easy Grilled Venison Backstrap

    Annie Weisz
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 6 minutes mins
    Resting Time 10 minutes mins
    Course Main Course
    Cuisine American
    Servings 2
    Calories 334 kcal
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 334kcalProtein: 52gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 193mgSodium: 406mgPotassium: 721mgCalcium: 12mgIron: 8mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

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      Smoked Venison Backstrap with Wet Brine
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

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