Best 3 Grilled Venison Backstrap Recipes
Grilled venison backstrap is a tantalizing dish that features the tender, lean meat of a deer's back, cooked over an open flame. With its rich, slightly gamey flavor, venison has been prized by hunters and chefs for centuries. In this article, we will take you on a culinary journey to explore the art of grilling venison backstrap, providing you with tips and techniques to create a succulent, unforgettable meal that will satisfy your taste buds and impress your friends and family.
Here are our top 3 tried and tested recipes!
BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST
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
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)
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
GRILLED VENISON BACKSTRAP
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
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 the right cut of venison: Backstrap is a tender and flavorful cut that is perfect for grilling. It is located along the spine of the deer and is often considered the best cut for venison steaks.
- Trim the venison backstrap: Remove any silver skin or fat from the venison backstrap before grilling. This will help the venison cook evenly and prevent it from becoming tough.
- Marinate the venison backstrap: Marinating the venison backstrap in a flavorful marinade will help to tenderize it and add flavor. You can use a variety of marinades, but some popular options include olive oil, garlic, rosemary, and thyme.
- Grill the venison backstrap over medium heat: Grilling the venison backstrap over medium heat will help to prevent it from becoming overcooked and tough. Cook the venison backstrap for 4-5 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Let the venison backstrap rest before serving: After grilling, let the venison backstrap rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Conclusion:
Grilled venison backstrap is a delicious and healthy way to enjoy venison. By following these tips, you can ensure that your grilled venison backstrap is cooked perfectly and is full of flavor. So next time you have some venison, give this recipe a try. You won't be disappointed!
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