Grilled Venison Backstrap
Showcasing deer's natural flavor this grilled venison backstrap recipe is the perfect dinner to enjoy during deer season! Serve with grilled veggies and a delicious potato side for a wonderfully Midwestern meal.
Servings: 8 servings
Calories: 138kcal
Equipment
- Grill
Ingredients
- 2 venison backstraps about 1 ½ - 2 pounds each
- 1 ½ tablespoon kosher salt
- Freshly cracked black pepper
- ½ tablespoon seasoned salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
Instructions
- 12 hours before cooking, season the backstraps on all sides with the salt, pepper, seasoned salt, garlic powder, and onion powder. I like to press the seasoning into the tops of the backstraps with the back of a spoon. Refrigerate for the next 11 hours. (For example, if you’re planning for dinner at 6pm, season the backstraps first thing in the morning at 6am.)
- Sixty minutes before serving, remove the seasoned backstraps from the fridge. This allows them to come up to room temperature slightly. 30 minutes before grilling, begin heating the grill.
- Grill backstraps over high heat for 7 – 10 minutes per side. Longer for a more well-done backstrap.
- Remove from grill and allow backstraps to rest for at least 5 minutes so juices redistribute throughout the meat. Slice and serve.
Notes
- If you're unable to season the backstraps 12 hour ahead of time, an hour ahead of time will suffice.
- I am usually a huge proponent of cooking venison to medium-well or well-done. With backstrap, because it is a single cut of meat and the center hasn’t been exposed to the air or risked contact with bacteria, I feel safe cooking it to medium rare or medium. If you are concerned about CWD or anything else, I recommend cooking the venison for 10 – 15 minutes per side.
Nutrition
Serving: 0.5pounds | Calories: 138kcal | Carbohydrates: 1g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 1802mg | Potassium: 365mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 4mg