Grilled Venison Tenderloin Backstrap
Elevate your grilling game with this mouthwatering Grilled Venison Tenderloin Backstrap recipe, a showstopper for any backyard barbecue or special dinner. Lean, tender venison backstrap is marinated in a savory blend of olive oil, soy sauce, fresh garlic, rosemary, thyme, and a splash of lemon juice, infusing it with bold, herbaceous flavors. After a soak that enhances both taste and texture, the backstrap is seared to perfection on a hot grill, creating irresistible crosshatch grill marks while locking in its natural juiciness. Cooked to a tender medium-rare and rested for the ultimate succulence, the venison is sliced into medallions and ready to serve. Ideal for game meat enthusiasts, this recipe pairs beautifully with roasted vegetables, a fresh salad, or your favorite side dish. Perfectly balanced, quick to prepare, and undeniably delicious, this grilled venison backstrap will leave a lasting impression.
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Recipe Information
Ingredients
- 2 pounds venison backstrap
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 3 cloves fresh garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
Instructions
In a small bowl, prepare the marinade by combining olive oil, soy sauce, minced garlic, rosemary, thyme, black pepper, kosher salt, and lemon juice.
Place the venison backstrap in a shallow dish or resealable plastic bag, and pour the marinade over the meat. Ensure the backstrap is evenly coated.
Cover the dish or seal the bag, and allow the venison to marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).
Preheat your grill to medium-high heat (about 400°F). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Remove the venison backstrap from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the backstrap on the grill. Sear one side for 4-5 minutes, then rotate 90 degrees to create crosshatch grill marks. Cook for another 4-5 minutes.
Flip the backstrap and repeat the process, grilling for an additional 8-10 minutes total, or until the internal temperature of the meat reaches 130-135°F for medium-rare.
Remove the venison from the grill and let it rest, tented lightly with foil, for about 5-10 minutes to allow the juices to redistribute.
Slice the venison backstrap into 1/2-inch thick medallions and serve immediately. Pair with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 275.9 g | 552% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 3068 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
