Perfect Grilled Venison Backstrap

Servings: 2 Prep Time: 5 minutes Cook Time: 6 minutes

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!

Ingredients: – venison backstrap (whole) – olive oil – salt and pepper – flaked sea salt (optional, for serving)

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 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 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.

Sprinkle with flaked sea salt, if desired. Enjoy!