Lets make and easy grilled venison backstrap recipe today. Are you ready to learn how to make a great meal with venison backstrap? Grilling is a fun and tasty way to cook this special cut of meat. Let’s explore an easy recipe that will make your taste buds happy!
The grilled venison backstrap recipe is a lean and flavorful meat that comes from deer. It’s a healthy choice for a meal because it has less fat than other meats. Grilling it brings out its natural flavors and makes it tender and juicy.
To start this grilled venison backstrap recipe, you will need fresh venison backstrap, some simple seasonings, and a grill. The seasonings will add extra flavor to the meat and make it even more delicious. Make sure to ask an adult for help when using the grill.
First, you will need to prepare the backstrap by seasoning it with your favorite spices. Then, preheat the grill to get it nice and hot. Grilling the backstrap will give it a nice charred flavor that makes it taste amazing.
Once the grill is ready, place the backstrap on it and let it cook for a few minutes on each side. You will know it’s done when it’s cooked to your liking. Grilling it just right will make it tender and juicy, perfect for a tasty meal.
After the backstrap is cooked, take it off the grill and let it rest for a few minutes. This will help the juices redistribute throughout the meat, making it even more flavorful. Then, slice it up and serve it with your favorite sides.
Grilling venison backstrap is a simple and delicious way to enjoy this special meat. With just a few steps, you can create a mouthwatering meal that will impress your family and friends. So, gather your ingredients, fire up the grill, and get ready to enjoy a tasty dish that everyone will love!
Key Takeaways:
- Author Expertise Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Seasoning is key: Don’t be afraid to season your venison backstrap generously with your favorite spices to enhance its natural flavors.
- Proper marinating: Letting the backstrap marinate in a delicious mixture helps tenderize the meat and infuse it with even more flavor.
- Grill to perfection: Cooking the backstrap on a hot grill ensures a beautifully charred exterior while keeping the inside juicy and tender.
- Let it rest: Allowing the venison backstrap to rest after grilling will help redistribute the juices for a more flavorful bite.
- Slice against the grain: To ensure tenderness, always remember to slice the venison backstrap against the grain before serving.
- Pairing options: Consider serving your grilled venison backstrap with a side of roasted vegetables or a fresh salad to complement the rich flavors of the meat.
- Enjoy the experience: Cooking and savoring your homemade grilled venison backstrap is a delightful culinary adventure worth sharing with loved ones.
FAQ For the Easy Grilled Venison Backstrap Recipe
Q: What is the grilled venison backstrap recipe?
A: The grilled venison backstrap recipe is a tender and flavorful cut of meat from the deer, located along the backbone. It is known for its lean and tender texture, making it a popular choice among venison enthusiasts.
Q: How do I prepare a grilled venison backstrap recipe for grilling?
A: To prepare a grilled venison backstrap recipe for grilling, start by trimming any excess fat or silver skin. Then, marinate the backstrap in your favorite seasoning or marinade for at least 30 minutes to enhance the flavor and tenderness. Finally, preheat the grill and cook the backstrap over medium-high heat until it reaches your desired level of doneness.
Q: What are some tips for the grilled venison backstrap recipe?
A: When you cook a grilled venison backstrap recipe, it is crucial to not overcook the meat to prevent it from becoming tough and dry. Make sure to monitor the internal temperature using a meat thermometer and remove the backstrap from the grill when it reaches 130-135°F for medium-rare or 140-145°F for medium. Let the meat rest for a few minutes before slicing it against the grain to ensure maximum tenderness.
Other Venison Recipes to Try
Smoked Venison Backstrap Steak Recipe
Backstrap Venison Recipe In the Air Fryer
Chorizo Burger Ground Venison Recipe
Cooking Tips For the Grilled Venison Backstrap Recipe
Prepare the Backstrap
- Pat the backstrap dry with paper towels and season liberally with salt and pepper, or your favorite spice rub.
- Let the seasoned backstrap sit at room temperature for 30 minutes to 1 hour before grilling to prevent the outside from overcooking while the inside is still cold.
Grill the Backstrap
- Get your grill very hot, clean the grates, and oil them lightly.
- Place the backstrap on the grill grates and let it sear for 5-7 minutes without moving it. This allows a nice crust to form[1].
- Flip and sear the other side for another 5-7 minutes[1].
- If using a sauce, brush it on now and let it caramelize for 1-3 minutes.
- Continue grilling, flipping every 2-3 minutes, until it reaches your desired doneness, usually around 120°F for medium-rare.
Rest and Serve
- Remove the backstrap from the grill and let it rest for 5-10 minutes before slicing.
- Slice the backstrap into 1-inch thick medallions and serve with your favorite sides.
A few other tips:
- Venison backstrap is very lean, so it can go from perfectly cooked to overcooked quickly. Use a meat thermometer and err on the side of undercooking.
- Baste with butter or a sauce during the last few minutes of cooking for extra flavor and moisture.
- Let the backstrap rest for at least 5 minutes before slicing to allow the juices to redistribute.
Easy Grilled Venison Backstrap Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 1 lb venison backstrap whole
- 1 tbsp olive oil
- salt and black pepper to taste
- flaked sea salt optional, for serving
Video
Instructions
- Heat grill to 350°F.
- Let steak rest at room temperature for 30-60 minutes before cooking. Pat the steak dry with paper towels.
- Let the steak sit at room temperature for thirty to sixty minutes. Use paper towels, pat dry the meat.
- Pour a generous amount of olive oil onto the steak and coat it entirely with it using your hands or a basting brush. Liberally season with salt and black pepper.
- Place the backstrap ver the flames on the grill. Simmer for two minutes. After flipping, cook for a further two minutes. After one minute, flip and continue to cook.
- Once the internal temperature of the steak reaches 120–125°F for medium-rare, check the temperature and keep flipping it regularly. Depending on the size and portion of the backstrap you're using, the cooking time will vary.
- After removing the steak to a chopping board, give it ten minutes to rest. Cut into medallion-size steaks or into ½" slices. If desired, top with flaky sea salt.
Nutrition
