Deer Backstrap Recipe

A foolproof take on everyone’s favorite cut.

Vension Recipes

Serves 4

Prep Time

15 min (plus 4-8 hours marinating)

Cook Time

15-20 min (plus 5-10 min rest time)

Total Time

4.5-8.5 hours (incl. marinating)

Ingredients

• For the marinade:
  – ¼ cup Olive Oil
  – ¼ cup Balsamic Vinegar
  – 2 tbsp Soy Sauce (low-sodium preferred)
  – 1 tbsp Dijon Mustard
  – 2 teaspoon Worcestershire Sauce 
  – 2 cloves Garlic, minced
• For the venison:
  – 1–1.5 lbs Venison Backstrap, trimmed of silver skin
  – 1 tsp Kosher Salt
  – ½ tsp Black Pepper, freshly ground

Equipment

• Charcoal grill
• Meat thermometer
• Charcoal (lump or briquettes)
• Ziplock bag or shallow dish for marinating
• Tongs

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic until fully combined. The marinade should be slightly thick and emulsified.
2. Marinate the Backstrap: Place the venison backstrap in a Ziplock bag or shallow dish. Pour the marinade over the meat, ensuring it’s fully coated. Seal the bag or cover the dish, and refrigerate for 4–8 hours (avoid exceeding 8 hours to prevent excessive tanginess). Turn the backstrap halfway through for even flavor absorption.
3. Remove the backstrap from the refrigerator 30 minutes before grilling. Place it on a plate, covered loosely, at room temperature to ensure even cooking. This step reduces the risk of the exterior overcooking while the interior reaches the target temperature.
4. Preheat your grill to direct high heat, ~450°F. 
5. Remove the backstrap from the marinade, letting excess drip off. Pat dry with paper towels for a good sear. Season generously with kosher salt and black pepper on all sides.
6. Grill the Backstrap: Place the backstrap over the direct heat zone. Sear for approximately 3-6 minutes per side, turning once, to develop a crust. Thicker cuts will take longer; smaller backstraps will take on the shorter end. Only flip once and cook until the internal temperature reaches 130°F for medium-rare, or other preferred temperature. Note: the temperature will continue to rise as it rests. Use a meat thermometer to check doneness, as venison cooks quickly and can dry out if overcooked beyond this range.
7. Remove the backstrap from the grill and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes to redistribute juices. The temperature will rise slightly (up to ~5 degrees) during resting, so if you may have overcooked the venison, do not tent with foil, just allow to rest. 
8. Slice the backstrap and serve.

Behind the Bite: The Hunts That Made It Happen

A season told in five recipes.

Savoring the Season: Early Season Prep

Before deer backstraps land on your plate, there’s early season scouting. It’s where the puzzle pieces start coming together. Before the season starts, I’m always looking for new areas to hunt. And before ever getting boots on the ground, I’m using the map to identify areas with food, water, thick cover deer can use for bedding, and locations to sit and glass for bucks.

Then it’s time to use that information and gain intel from the ground: fresh tracks, droppings, scrapes, and heavily used trails. I’ll also hang trail cameras in spots that look the most promising. 

Freezer-Filling Features: What Helped the Most

Early season, I’m using Topo Maps religiously. I’ll also use Waypoints to pinpoint promising areas.