Grilled Venison Backstrap

Name: Grilled Venison Backstrap
Prep time: 5 min
Cook time: 10 min
Total time: 12 h 15 min
Yield: 4 servings
Ingredients: 1.5 pound venison backstrap; 2 tablespoon extra virgin olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon garlic; 0.5 tablespoon ginger; 1 teaspoon maple syrup; 1 teaspoon Worcestershire sauce

4 servings

A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!

Ingredients

venison backstrap
1 ½ lb
extra virgin olive oil
2 tbsp
balsamic vinegar
2 tbsp
garlic
1 tbsp
ginger
½ tbsp
maple syrup
1 tsp
Worcestershire sauce
1 tsp

Directions

1
Whisk all the ingredients for the marinade together in a small bowl.
2
Place the venison in a sealable plastic or silicone bag.
3
Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
4
Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
5
Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
6
Preheat an outdoor grill to 500°F.
7
Using tongs, remove the venison from the bag and place on the grill over direct heat.
8
Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
9
Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

Grilled Venison Backstrap

735 min4 servings416 cal

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