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Easy Grilled Venison Backstrap

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!

Prep Time
5 mins
Cook Time
5 mins
Resting Time
10 mins
Total Time
21 mins
Servings: 2
Calories: 334 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb venison backstrap (whole)
  • 1 tablespoon olive oil
  • salt and black pepper, to taste
  • flaked sea salt (optional, for serving)

Instructions

    Cup of Yum
  1. Season the steak according to the instructions below, then let it rest at room temperature for 30-60 minutes before cooking.
  2. Heat grill to 350°F.
  3. Pat the steak dry with paper towels.
  4. Drizzle olive oil over the steak and use a basting brush or your hands to completely cover the steak in oil.
  5. Season generously with salt and black pepper on all sides.
  6. Place the backstrap on the grill, directly over the flames. Cook for 2 minutes.
  7. Flip and cook for an additional 2 minutes.
  8. Flip and cook for an additional 1 minute. Repeat and cook for an additional 1 minute.
  9. 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.
  10. Remove the steak to a cutting board and let it rest for 10 minutes.
  11. Cut into ½" slices or into medallion-size steaks. Sprinkle with flaked sea salt, if desired. Enjoy!

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

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

% 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.