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5 from 4 votes

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.
Prep Time10 mins
Cook Time20 mins
Resting Time12 hrs
Total Time12 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, Grilling, Venison, Venison Recipe
Servings: 8 servings
Calories: 138kcal


  • Grill


  • 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


  • 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