Best 3 Grilled Venison Backstrap Recipes

Grilled venison backstrap is a delectable dish that promises a symphony of flavors and textures, tantalizing the taste buds of both venison enthusiasts and culinary adventurers alike. This lean and flavorful cut of venison is expertly grilled to achieve a tender and juicy interior while boasting a beautifully charred exterior. As you bite into the succulent backstrap, you'll be greeted with a burst of gamey yet delicate flavors, complemented by a hint of smokiness. The recipes in this article provide step-by-step instructions for preparing this delectable dish, offering variations to suit diverse preferences and skill levels.

1. **Classic Grilled Venison Backstrap:** This fundamental recipe provides a straightforward approach to grilling venison backstrap, ensuring a perfectly cooked and flavorful result. With just a few pantry staples, you'll create a marinade that infuses the venison with aromatic herbs and zesty citrus.

2. **Garlic and Herb Butter Grilled Venison Backstrap:** Elevate your grilled venison backstrap with a luscious garlic and herb-infused butter. This recipe combines the richness of butter with a medley of aromatic herbs and savory garlic, creating a flavorful crust that enhances the venison's natural taste.

3. **BBQ Glazed Grilled Venison Backstrap:** For those who love bold and smoky flavors, this recipe introduces a tantalizing BBQ glaze. The glaze, made with a blend of tangy BBQ sauce, sweet honey, and aromatic spices, coats the venison backstrap, caramelizing on the grill and adding an irresistible layer of flavor.

4. **Honey Dijon Grilled Venison Backstrap:** This recipe offers a delightful balance of sweet and tangy flavors. A marinade of honey, Dijon mustard, and a touch of orange juice tenderizes and infuses the venison with a unique and harmonious flavor profile.

5. **Grilled Venison Backstrap with Wild Mushroom Sauce:** Take your grilled venison backstrap to the next level with a rich and earthy wild mushroom sauce. Sautéed wild mushrooms, such as porcini or chanterelles, are combined with a creamy sauce, creating an elegant accompaniment that complements the robust flavors of the venison.

Check out the recipes below so you can choose the best recipe for yourself!

BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST

Bacon Wrapped Grilled Venison Backstrap Roast image

My husband loves to fish and hunt and the boys and I love the results that come off the grill! Venison is extremely lean so the bacon not only adds flavor but the needed fat as well.

Provided by Sue Adame

Categories Roasts

Time 2h30m

Number Of Ingredients 9

Ingredients

11/2 lb venison backstrap roast
3 slice pepper bacon, thick sliced
1/4 c soy sauce
2 Tbsp olive oil
2 clove garlic, minced
2 Tbsp worcestershire sauce
1 Tbsp rosemary, dried
1 Tbsp thyme, dried
2 tsp salt and pepper

Steps:

1. Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
2. For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
3. Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
4. Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
5. Wrap bacon around roast and secure with toothpicks.
6. Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
7. Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
8. Remove from grill and let rest 10 minutes before slicing.

GRILLED VENISON TENDERLOIN (BACKSTRAP)

Grilled Venison Tenderloin (Backstrap) image

This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to be shared with the Zaar. It takes about 5 hours of marinading time. These also work well as an appetizer.

Provided by Teri8551

Categories Wild Game

Time 5h20m

Yield 16-20 pcs, 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs venison tenderloins, cut into 2 inch chunks (backstrap)
1 quart apple cider
1 1/2 lbs thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Steps:

Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours.
Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Nutrition Facts : Calories 1172.3, Fat 86.1, SaturatedFat 27.5, Cholesterol 156.6, Sodium 2946.3, Carbohydrate 25.6, Fiber 2.2, Sugar 7.3, Protein 71.9

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

Provided by TIKCUF99

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h15m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 ½ pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Steps:

Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g

Tips:

Choose a high-quality venison backstrap that is well-trimmed and has a good amount of marbling.
Marinate the venison backstrap for at least 2 hours, or up to overnight, in a flavorful marinade to tenderize the meat and infuse it with flavor.
Preheat your grill to a high heat before grilling the venison backstrap. This will help to sear the meat and prevent it from sticking to the grill.
Grill the venison backstrap for 4-5 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
Let the venison backstrap rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Grilled venison backstrap is a delicious and healthy meal that is perfect for a special occasion or a casual weeknight dinner. By following these tips, you can make sure that your venison backstrap is cooked to perfection and bursting with flavor.