Venison Backstrap Steak Recipe With Molasses BBQ Sauce

Venison Backstrap Steak Recipe With Molasses BBQ Sauce

The venison backstrap steak recipe with molasses BBQ sauce is a simple dish that combines the rich flavors of game meat with the sweetness of molasses and the tanginess of BBQ sauce. This venison backstrap steak recipe recipe is perfect for those who love trying new and exciting flavors, especially during the fall and winter seasons when game meats are more readily available.

When it comes to cooking the venison backstrap steak recipe, many people are intimidated by the thought of preparing this type of game meat. However, with the right techniques and ingredients, venison can be cooked to perfection and enjoyed by anyone. In this recipe, the backstrap steak is the star of the show, and the Molasses BBQ Sauce adds a depth of flavor that complements the natural taste of the venison.

The backstrap steak is a lean cut of meat, making it a great option for those looking for a healthier alternative to traditional beef or pork. When cooked correctly, the venison backstrap steak is tender and juicy, with a rich flavor that is sure to please even the pickiest of eaters. The Molasses BBQ Sauce adds a sweet and tangy element to the dish, balancing out the savory flavor of the venison.

This venison backstrap steak recipe is also a great way to get creative in the kitchen and experiment with new flavors. The Molasses BBQ Sauce can be adjusted to suit personal taste, and additional ingredients such as onions, garlic, or bell peppers can be added to the sauce for added depth of flavor. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to be a hit with family and friends.

Overall, the venison backstrap steak recipe with Molasses BBQ Sauce is a delicious and unique dish that is sure to impress. With its rich flavors and tender texture, this recipe is a must-try for anyone looking to spice up their meal routine.

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.
  • Tender Backstrap: The backstrap steak, also known as deer tenderloin, is incredibly tender and flavorful.
  • Simple Ingredients: This recipe requires basic pantry staples like molasses, vinegar, and spices for a delicious BBQ sauce.
  • Quick Preparation: With minimal prep work, you can have this mouthwatering steak on the table in no time.
  • Bold Flavors: The molasses BBQ sauce adds a rich, smoky, and slightly sweet flavor that complements the lean backstrap meat perfectly.
  • Versatile Dish: This recipe can be cooked on the grill, stovetop, or oven, making it a versatile option for any cooking preference.
  • Ideal for Game Meat: If you enjoy venison or wild game meat, this backstrap steak recipe is a must-try for showcasing the meat’s natural flavors.
  • Perfect for Entertaining: Impress your guests with this elegant dish that looks and tastes gourmet but is surprisingly easy to prepare.

Venison Backstrap Steak Recipe With Molasses BBQ Sauce

FAQ For the Venison Backstrap Steak Recipe

Q: What is backstrap steak?

A: Backstrap steak, also known as loin or tenderloin steak, is a lean and tender cut of meat from the back of the animal. It’s prized for its tenderness and mild flavor, making it ideal for grilling or pan-searing.

Q: How do I prepare backstrap steak?

A: To prepare backstrap steak, start by seasoning the meat with salt, pepper, and any other desired spices. Sear the steak in a hot pan or on a grill until it reaches your preferred level of doneness. Let it rest for a few minutes before slicing and serving.

Q: Can you share a recipe for molasses BBQ sauce to pair with backstrap steak?

A: Certainly! To make a delicious molasses BBQ sauce, combine ketchup, molasses, brown sugar, vinegar, Worcestershire sauce, and spices in a saucepan. Simmer the mixture for about 10-15 minutes until it thickens, then brush it on your cooked backstrap steak for a flavorful finishing touch.

Other Venison Recipes to Try

Easy Stuffed Venison Backstrap Recipe

Rosemary Garlic Crusted Recipe for Venison Backstrap

Slow Cooker Recipes for Venison Backstrap

Steps to A Perfect Venison Backstrap Steak Recipe:

1. Thawing and Preparation:

Thaw the venison backstrap steak in the refrigerator for 1 1/2 to 2 days before cooking. Remove the packaging and pat the meat dry with paper towels to absorb any excess moisture. This step helps to prevent overcooking and ensures even cooking.

2. Marinating:

Marinating for the venison backstrap steak recipe is optional but highly recommended. Use a simple marinade to enhance the flavor of the venison without overpowering it. For a marinade, combine olive oil, salt, pepper, and your choice of herbs and spices. Let the steak marinate for at least 3 hours or overnight for a more tender and flavorful result.

3. Cooking:

Cook the venison backstrap steak recipe over medium-high heat until you achieve a nice sear on both sides. For the most tender venison, it’s recommended to cook to medium-rare or medium. Use a meat thermometer to ensure the internal temperature reaches 117-125F for a rare plus/medium-rare steak. Avoid overcooking the venison as it can become dry and tough.

4. Molasses BBQ Sauce:

Prepare the Molasses BBQ Sauce by combining ketchup, molasses, classic BBQ rub, liquid smoke, and Worcestershire Sauce in a medium saucepan. Stir until the sauce starts to bubble, then remove it from the heat and let it cool. Store the sauce in an airtight container until ready to use.

5. Glazing:

Brush the Molasses BBQ Sauce over the venison backstrap steak during the last few minutes of cooking. This step adds a rich, sweet, and tangy flavor to the dish. You can also use the sauce as a basting liquid during the cooking process for added flavor.

6. Resting:

After cooking, let the venison backstrap steak rest for a few minutes before serving. This step allows the juices to redistribute, ensuring a tender and juicy final product.

7. Serving:

Slice the venison backstrap steak against the grain and serve with additional Molasses BBQ Sauce on the side. This dish pairs well with roasted vegetables, mashed potatoes, or a side salad.

Venison Backstrap Steak Recipe With Molasses BBQ Sauce

Venison Backstrap Steak Recipe With Molasses BBQ Sauce

Venison Backstrap Steak Recipe With Molasses BBQ Sauce

The venison backstrap steak recipe with molasses BBQ sauce is a mouthwatering dish that combines the rich flavors of game meat with the sweetness of molasses and the tanginess of BBQ sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Marinate 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 205 kcal


  • 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



  • ½ cup soy sauce
  • 3 tbsp sugar
  • 1 tbsp brown sugar
  • ¼ cup vegetable oil
  • 1 tbsp sesame oil
  • ¼ tsp ground ginger
  • ½ tsp garlic powder
  • 1 tbsp sesame seeds toasted
  • ¼ tsp black pepper
  • 3 pounds venison backstrap sirloin tip or round roast

BBQ Sauce

  • ½ cup ketchup
  • 2 tbsp molasses
  • 1.5 tbsp brown sugar
  • 2 tsp Cayenne powder
  • 2 tsp black pepper
  • 2 tsp salt




  • Cut the backstrap into pieces that are about an inch to an inch and a half thick. Add to a big plastic bag with a zip lock.
  • Mix One teaspoon of light brown sugar, three teaspoons of soy sauce, one teaspoon of vegetable oil, one teaspoon of sesame oil, one teaspoon of ground ginger, one teaspoon of garlic powder, one teaspoon of toasted sesame seeds, and one teaspoon of black pepper.
  • Pour the sauce over the meat after mixing the ingredients together. Put the bag in the fridge after sealing it for several hours.
  • Cook whatever you like your meats doneness level on the grill. The result is very soft when cooked to medium-rare.

BBQ Sauce

  • In a bowl, mix the black pepper, ground espresso, brown sugar, onion powder and salt for the dry rub. Season the ribs thoroughly with the dry rub and let sit for 30 minutes in fridge.


Serving: 1gCalories: 205kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 2041mgPotassium: 222mgFiber: 1gSugar: 20gVitamin A: 107IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Keyword Venison Backstrap Steak Recipe With Molasses BBQ Sauce
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