Best 3 Grilled Venison Tenderloin Backstrap Recipes
**Grilled Venison Tenderloin Backstrap: A Succulent Symphony of Flavors**
Indulge in the exquisite culinary symphony of grilled venison tenderloin backstrap, a dish that captivates the senses with its tender texture, robust flavors, and tantalizing aromas. This exceptional cut of venison, originating from the loin of a deer, is renowned for its leanness and delicate flavor profile. As you grill this delectable delicacy, the heat gently coaxes forth its natural juices, creating a symphony of succulent flavors that dance upon your palate. Accompanying the tenderloin are two exquisite sauces: a classic red wine sauce, brimming with rich, fruity undertones, and a luscious bourbon sauce, boasting a touch of sweetness and a hint of smokiness. Whether you prefer the sophisticated elegance of the red wine sauce or the bold, adventurous spirit of the bourbon sauce, both are guaranteed to elevate the venison tenderloin to new heights of culinary excellence.
GRILLED VENISON BACKSTRAP
A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!
Provided by Gina Matsoukas
Categories Main Dishes
Time 12h15m
Number Of Ingredients 7
Steps:
- Whisk all the ingredients for the marinade together in a small bowl.
- Place the venison in a sealable plastic or silicone bag.
- Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
- Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
- Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
- Preheat an outdoor grill to 500°F.
- Using tongs, remove the venison from the bag and place on the grill over direct heat.
- Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
- Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.
Nutrition Facts : Calories 416 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 69 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GRILLED VENISON TENDERLOIN (BACKSTRAP)
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
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
VENISON TENDERLOINS
"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- To ensure tender and juicy venison, it's crucial to marinate it for at least 8 hours or overnight. This allows the flavors to penetrate the meat and enhance its taste.
- For a flavorful marinade, combine olive oil, garlic, rosemary, thyme, salt, and pepper. This simple yet aromatic blend will infuse the venison with delicious herbs and spices.
- Before grilling, pat the venison dry to remove excess marinade. This helps prevent flare-ups and ensures even cooking.
- When grilling the venison, cook it over medium-high heat for a quick sear, then reduce the heat to medium-low and continue cooking until it reaches your desired doneness.
- To achieve a perfect medium-rare doneness, cook the venison for approximately 6-8 minutes per side for a 1-inch thick tenderloin. Use a meat thermometer to ensure accurate temperature measurement.
- Allow the grilled venison to rest for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful cut of meat.
Conclusion:
Grilled venison tenderloin backstrap is a delectable and versatile dish that can be enjoyed in various settings. Whether you're hosting a backyard barbecue, preparing a special dinner, or simply looking for a protein-packed meal, this recipe offers a simple yet flavorful approach to cooking venison. By following these tips and using the provided marinade recipe, you can create a succulent and tender venison dish that will impress your taste buds and leave you craving more.
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