Grilled Deer Backstrap Recipe
The tenderness in this grilled deer backstrap recipe is incredible. The key is the perfect internal temperature and delicious marinade.
- Prep Time: 4+ hours
- Total Time: 4.5+
- Yield: 4-6 servings 1x
- Method: grill
Ingredients
- 1.5-2 lbs. venison backstrap (or loin) – whole
- ¼ cup olive oil
- 2 Tbsp. red wine vinegar
- ½ lemon, juiced
- 3 garlic cloves, smashed and chopped
- 1 tsp. Italian seasoning
- ¾ tsp. salt
- ½ tsp. pepper
Instructions
- Add all of the ingredients together in a zip-top bag or bowl with a lid and mariante for at least 4 hours, but up to overnight in the fridge.
- Once marinaded, remove the venison from the marinade and fridge and allow it to come to room temperature on a paper towel while you preheat the grill. Pat it dry well to remove a lot of the excess.
- Preheat to grill to medium-high, about 450-500F.
- When the grill is hot, directly lay the venison on the grates and cook until the internal temperature reaches about 117-122F if you’re looking for medium rare. Cook times vary due to the thickness of the backstrap/loin due to the size of your animal so it’s best to cook to temperature, not set time.
- Let the meat rest for a least 10 minutes before slicing and serving. I usually add fresh cracked pepper and flakey salt before serving. Enjoy!
Find it online: https://www.missallieskitchen.com/grilled-deer-backstrap/
