Easy Grilled Venison Backstrap
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 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
Description
This Easy Grilled Venison Backstrap recipe focuses on highlighting the lean, rich flavor of venison with minimal seasoning. After resting at room temperature, the backstrap is coated with olive oil and seasoned generously with salt and pepper. Grilling over direct heat in intervals creates a seared crust while preserving the tender interior. Frequent flipping ensures even cooking, aiming for an internal temperature between 120-125°F for medium-rare doneness, which best suits this lean cut.
The resulting steak has a firm yet tender texture with a fresh, gamey flavor that complements the simple seasoning. Sprinkling flaked sea salt after slicing adds a finishing touch to accentuate the meat's natural taste. This versatile method can be applied to various wild game steaks and is adaptable to different grill types.
Serve as a main course sliced against the grain, perhaps alongside roasted vegetables or a light salad. The straightforward seasoning allows the venison's character to stand out, suitable for those seeking authentic wild game flavor.
To avoid overcooking, remove the steak early as residual heat will continue cooking during resting. Alternative high smoke point oils can replace olive oil if desired. Adjust grilling times based on meat thickness and animal size.
Ingredients
- 1 lb venison backstrap whole
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- sea salt flaked, optional, for serving
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!
Notes
- This grilling method works with different outdoor grills including pellet, gas, and charcoal.
- Cooking times vary with meat thickness; use an instant-read thermometer for accuracy targeting 120-125°F for medium-rare.
- Any high smoke point oil like avocado, safflower, or grapeseed oil can substitute olive oil.
- Rest the steak for 10 minutes after grilling to allow juices to redistribute; residual heat will finish cooking.
- Sprinkle flaked sea salt on sliced steak for enhanced flavor and texture, though other finishing salts can also be used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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