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Grilled Venison Backstrap

My hubby went deer hunting for the first time last weekend and got a deer. I know, he killed Bambi. But, it’s not for sport (well, maybe a little bit), it’s for food. I have personally  never been a fan of gamey tasting meat, but have really enjoyed some game meat when it’s cooked well, especially wild boar. He needs to go boar hunting next time.

Anyway, now that we have venison, I need to learn how to cook it. I did a little googling and found SO many different ideas. People can be pretty staunch in their way of cooking venison. I decided to try a mixture of a couple different ideas and came up with this recipe. I marinated the meat in the fridge for about 3 hours before bringing it to the counter and letting it sit at room temperature for about an hour before grilling it.

It was 6 degrees outside so we opted to grill it inside on my Lodge cast iron grill pan (with grill grates). I got the griddle super hot, brushed some olive oil on it, then put the marinaded steak on the grill pan on an angle (to get those beautiful grill marks). I cooked it on one side for about 6 minutes, then flipped it, and cooked it on the other side for about another 6 minutes, to an internal temperature of 130°F. (rare). If you want it more medium cook it about 7 minutes or so on each side to 140°F. (medium-rare). I then removed it from the pan and put it on a plate and let it rest for another 10 minutes (it continues to cook slightly while it’s resting). We then cut it on an angle against the grain to about 3/4″-thick slices. It was TO DIE FOR!!! So tender and juicy, and not gamey at all! We ate the whole thing! Honestly, one of the best pieces of meat I’ve ever grilled.

Served it with some Hasselback Potatoes and Steamed Broccoli… Fantastic!

You can find recipes like this, and 500 others, in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 3 Hours and 10 Minutes
Cook Time: 12 Minutes
Total Time: 4 Hours and 22 Minutes
Servings: 2

Ingredients:

  • 2 Tbsp olive oil
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. freshly ground black pepper
  • 1 loin venison backstrap (at least 8-inches long), approximately 1 pound

Instructions:

  1. Combine all ingredients except venison in a large zip top bag and squish them together. Place meat in bag and swish it around to get the marinate on all of the meat. Refrigerate for at least 2 hours.

  2. Remove from fridge an hour before you want to start cooking to bring it room temperature. Get your grill or griddle super hot, brushed some olive oil on it, then put the marinaded steak on the grill or grill pan on an angle (to get those beautiful grill marks). Cook it on medium-high on one side for about 6 minutes, then flip it, and cooked it on the other side for about another 6 minutes, to an internal temperature of 130°F. (rare). If you want it more medium cook it about 7 minutes or so on each side to 140°F. (medium-rare). Remove from the grill or pan and put it on a plate and let it rest for another 10 minutes (it continues to cook slightly while it's resting). Cut it on an angle against the grain to about 3/4"-thick slices.

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