Have grill, will backstrap.
Grilled Venison Backstrap
Chefs Rick & Dori Matney
4-6
45 minutes
30 minutes
American
Dinner
Simple as this recipe is, it accommodates a lot of improvisation. Adding herbs or dry spices would be a great move.
Ingredients
- 1½ to 2 lbs venison backstrap
- Salt and pepper, to season
- Olive oil, to season
Directions
- Thaw the backstrap and trim all silver skin. Season the meat generously with salt and pepper on all sides.
- Place the backstrap in a zip-close bag with 1 to 2 tablespoons olive oil and toss to coat evenly. Refrigerate for at least 1 hour or up to 3 days.
- When ready to cook, remove backstrap from the refrigerator and allow it to come to room temperature.
- Heat a barbecue to medium heat. Grill the backstrap for 4 to 7 minutes per side, depending on thickness.
- Flip the meat and grill an additional 4-6 minutes, or until the internal temperature reaches 120°F.
- Remove from the grill and let rest on a cutting board for ~10 minutes before slicing and serving.