Easy Grilled Venison Backstrap
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Resting Time
10 mins
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Total Time
21 mins
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Servings
2
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Calories
334 kcal
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Course
Main Course
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Cuisine
American
Easy Grilled Venison Backstrap
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The simplest ingredients come together to make this prized cut of meat shine like the star it is. This grilled venison backstrap recipe comes out perfect every time!
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Ingredients
- 1 lb venison backstrap (whole)
- 1 tablespoon olive oil
- salt and black pepper, to taste
- flaked sea salt (optional, for serving)
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Instructions
- Season the steak according to the instructions below, then let it rest at room temperature for 30-60 minutes before cooking.
- Heat grill to 350°F.
- Pat the steak dry with paper towels.
- Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.
- Season generously with salt and black pepper on all sides.
- Place the backstrap on the grill, directly over the flames. Cook for 2 minutes.
- Flip and cook for an additional 2 minutes.
- Flip and cook for an additional 1 minute. Repeat and cook for an additional 1 minute.
- Check the temperature and continue flipping the steak frequently until the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend on which portion of the backstrap you're using and the size of the animal.
- Remove the steak to a cutting board and let it rest for 10 minutes.
- Cut into ½" slices or into medallion-size steaks. Sprinkle with flaked sea salt, if desired. Enjoy!
Equipments used:
Notes
- This recipe is written for a pellet grill but the same method will work with any outdoor grill (gas grill, charcoal grill, etc.).
- Depending on what section of backstrap you're using, the size of the animal, and the thickness of the meat, you may need to adjust the cooking time a bit. This recipe will work for various types of wild game steaks, you don't have to use backstrap!
- Any high smoke point oil will work in place of olive oil. Avocado oil, safflower oil, grapeseed oil, etc. will all work.
- If you're worried about overcooking the meat, pull it off the grill on the rare side. The residual heat will continue to cook the meat as it rests.
- I like to add a little flaked sea salt after slicing the steak for an extra pop of flavor. You can also use other coarse salt or flavored finishing salts, but it isn't necessary.
Nutrition Information
Show Details
Calories
334kcal
(17%)
Protein
52g
(104%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
193mg
(64%)
Sodium
406mg
(17%)
Potassium
721mg
(21%)
Calcium
12mg
(1%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 193mg | 64% |
| Sodium | 406mg | 17% |
| Potassium | 721mg | 15% |
| Calcium | 12mg | 1% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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