Remove from the grill and place on a cutting board to rest for at least 10 minutes before slicing and serving. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135☏. Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Once the venison has marinated and you’re ready to grill, remove the meat from the refrigerator and let it come to room temperature. This marinade will obliterate any trace of that.īetween the tenderness of the backstrap and the flavor of the marinade, this venison backstrap recipe is the recipe to convert any venison skeptics. Often, venison gets labeled as “gamey” tasting. It’s similar to my recipe for marinated tempeh and just like that recipe, when cooked, the marinade forms a crusty sweetness around the venison that pairs perfectly with the wild game. The marinade is a combination of sweet and savory.
If you have the time to leave it overnight, even better! Place the bag in the refrigerator with the vension laying flat and let marinate for at least 4 hours. Seal the bag, squeezing out any excess air and massage the marinade into the venison a bit. Place the backstrap in a plastic or silicone sealable bag and pour the marinade into the bag. Whisk all the ingredients together in a small bowl.
VENISON DONE TIME HOW TO
HOW TO MARINATE DEER BACKSTRAPįor this easy venison marinade you’ll need the following ingredients: Masking its innate tender flavor with creamy sauces just seems wrong. Some people will use this coveted cut of meat for recipes like venison stroganoff but you won’t catch me doing that.īackstrap deserves a solo performance. Results are comparable across all three methods so why not take the easier route? It’s quicker than smoking and much less messy than pan-searing. I personally think a simple marinade before grilling makes for the best tasting venison backstrap.
There’s a lot of opinions on this question out there.Īnd, while there are many ways to cook deer backstrap, including smoking, using a dry rub, pan-searing (like my pan seared duck recipe) and grilling, I’m partial to this recipe for its ease and consistent results. WHAT’S THE BEST WAY TO COOK VENISON BACKSTRAP? So while not actually the same as tenderloin, backstrap is still considered one of the most tender cuts of meat on a deer. This image is helpful in visualizing the difference between the two. This is what would actually be comparable to beef filet mignon. Tenderloins are two strips of meat underneath the loin and behind the ribs. Some think backstrap and tenderloin are the same thing but they’re actually not. It’s the length of the loin on the back of those animals. WHAT IS VENISON BACKSTRAP?īackstrap is a term typically used when referring to deer, elk, moose and other wild game. The star of the show is truly the tender, juicy backstrap merely highlighted with crispy grilled edges and undertones of the sweet balsamic and garlic marinade.
This grilled backstrap recipe respects the venison with its outright simplicity. Many compare it to a filet mignon from a cow and once you’ve tasted it (so long as you cook it properly), you’ll see why. He also gave me the roast I used in my Instant Pot venison roast recipe but if you know anything about backstrap, you know parting ways with that cut of the deer is a completely selfless gesture. In case these elk burgers weren’t proof enough, when digging out the venison backstrap from the depths of the freezer, I thought I should share this insanely simple marinade and grilling method we’ve been enjoying recently.įirst off, I have to give a shoutout to my brother for gifting me this venison backstrap to begin with. I’ve been getting more and more into wild game lately. An easy venison backstrap recipe marinated overnight and grilled to perfection the next day resulting in a tender, juicy and incredibly flavorful deer backstrap.
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