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
- 2 venison backstraps about 1 ½ - 2 pounds each
- 1 ½ TBSP kosher salt
- Freshly cracked black pepper
- ½ TBSP seasoned salt
- ½ TBSP garlic powder
- ½ TBSP onion powder
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.
- 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.
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