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.