Grilled Venison Backstrap Recipe
Ingredients
- 1venison backstrap
- ½ cbalsamic vinegar
- ⅛ cbrown sugar
- 4scallions
roughly chopped
- 2 tspred pepper flakes
- 1 tspsalt
- ½ tspground black pepper
Directions
- 1
Combine all ingredients into a Ziploc bag or casserole dish. Refrigerate for 4 hours minimum, flipping once.
- 2
Remove from the refrigerator and allow excess marinade to drip off of the backstrap, without wiping any away. Set on a plate and allow to come to room temperature for about 30 minutes or up to an hour if was refrigerated overnight.
- 3
If grilling outside, keep backstrap whole. If grilling in a cast iron grill pan, cut the backstrap in half to fit in the grill pan.
- 4
Heat the grill pan over medium-high heat and lightly spray with avocado oil. Place the backstrap down and do not touch for 7 minutes. Flip and repeat.
- 5
Use an instant read meat thermometer in the thickest part of the backstrap to ensure it reaches 115-120F minimum. Remove from grill pan and allow to rest on a clean plate, covered with tinfoil for about 5-10 minutes for juices to redistribute. Meat will continue to cook as it rests.
- 6
Slice into medallions and serve.
Grilled Venison Backstrap Recipe
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Savor the Flavor: Grilled Venison Backstrap with Balsamic Marinade
Discover the ultimate way to enjoy one of nature's most prized cuts with our Grilled Venison Backstrap Recipe. This dish transforms the naturally lean and incredibly tender venison backstrap into a succulent, flavorful centerpiece perfect for any meal, especially during the fall season. Forget dry or tough wild game; this recipe guarantees a melt-in-your-mouth experience thanks to its vibrant balsamic marinade.
Our secret lies in a perfectly balanced sweet and tangy marinade featuring rich balsamic vinegar and a hint of brown sugar, beautifully complemented by fresh scallions and a touch of red pepper flakes for an optional kick. This marinade not only infuses the deer meat with incredible flavor but also helps to tenderize it, making every bite a true delight. The generous marinating time is key, allowing the flavors to deeply penetrate the venison, ensuring maximum taste with minimal effort once it hits the grill.
Grilling venison backstrap ensures a quick cook time, locking in juices and creating a beautiful char that adds depth to the overall taste. It's a surprisingly quick and easy way to prepare a gourmet-level wild game dish that feels like pure comfort food. For best results, aim for a medium-rare doneness to truly appreciate the backstrap's tenderness. Serve this delicious grilled venison with a side of roasted sweet potatoes, wild rice, or a crisp garden salad for a complete and satisfying dinner. Whether you're a seasoned hunter or simply appreciate fine meat, this balsamic backstrap will become a fast favorite, elevating your wild game cooking.