How To Cook Deer Backstrap
03:09
This grilled venison backstrap, marinated in a tangy balsamic-garlic blend, comes out juicy and smoky.
Slice it thin after a perfect sear for a foolproof crowd-pleasing dish.
Venison Backstrap Recipe
A foolproof take on everyone’s favorite cut.
Recipe by Jenn Homa
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
– Charcoal (lump or briquettes)
– Meat thermometer
– Ziplock bag or shallow dish for marinating
– Tongs
Instructions
- 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.
- 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.
- 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.
- Preheat your grill to direct high heat, ~450°F.
- 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.
- 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.
- 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.
- Slice the backstrap and serve.
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