Best 4 Grilled Venison Tenderloin Backstrap Recipes
Grilled venison tenderloin backstrap is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are a seasoned grill master or a novice cook, this guide will provide you with all the information you need to create a perfectly cooked grilled venison tenderloin backstrap. We will cover everything from choosing the right cut of meat to marinating and grilling techniques, as well as tips for achieving the perfect doneness. So, get ready to tantalize your taste buds with this mouthwatering dish that is sure to impress your family and friends.
Let's cook with our recipes!
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 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
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, BACON WRAPPED VENISON BACK STRAP
Make and share this Grilled, Bacon Wrapped Venison Back Strap recipe from Food.com.
Provided by matthew.benigni
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
- Half cook the bacon and then wrap each steak.
- Grill to your liking.
- Of course, you never want to overcook venison.
Nutrition Facts : Calories 1095.5, Fat 96, SaturatedFat 24.3, Cholesterol 222.1, Sodium 1615.9, Carbohydrate 3.7, Fiber 0.7, Sugar 0.1, Protein 52.9
Tips:
- Choose the right cut of venison: For grilling, tenderloin or backstrap are the best cuts. They are lean and flavorful, and they cook quickly.
- Trim the venison: Remove any silver skin or connective tissue from the venison before cooking. This will help the meat cook evenly and prevent it from becoming tough.
- Marinate the venison: Marinating the venison in a flavorful marinade will help to tenderize the meat and add flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, rosemary, and thyme is a good option.
- Cook the venison over high heat: Venison is a lean meat, so it is important to cook it over high heat to prevent it from drying out. Grill the venison over direct heat for 4-5 minutes per side, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
- Let the venison rest before serving: After cooking, let the venison rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Conclusion:
Grilled venison tenderloin or backstrap is a delicious and healthy meal that is perfect for a special occasion or a weeknight dinner. By following these tips, you can ensure that your venison steak is cooked to perfection. So fire up your grill and enjoy this delicious game meat!
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