Grilled Venison Backstrap

Thanksgiving traditions leave plenty of room for a different centerpiece. Grilled Venison Backstrap offers a welcome alternative to turkey, pairing exceptional tenderness with savory depth beneath beautifully seared edges. As autumn settles in, this dish feels especially fitting for a holiday gathering built around good food, shared stories, and an appreciation for the harvest.

Backstrap runs along a deer's spine and is prized for its lean texture and tenderness. A garlic and balsamic marinade complements its distinctive flavor with tangy richness, while grilling develops delicious browning across the exterior. For households where hunting season fills the freezer, serving venison gives this prized cut a place of honor at dinner. Guests trying wild game for the first time may discover an unexpected favorite.

Familiar sides help connect this new centerpiece to your favorite traditions. Roasted squash, mashed potatoes, cranberry relish, or earthy mushrooms all suit the menu without competing for attention. Even smaller celebrations can feel generous with sliced backstrap surrounded by colorful seasonal vegetables. Moving the main course outdoors also frees oven space for casseroles, rolls, and dessert.

At American Made Grills, we believe craftsmanship, quality materials, and dependable cooking performance define the best grills made in the USA. Our commitment to those standards supports backyard cooks through holiday hosting and everyday meals alike.

Cooler weather offers its own reasons to enjoy outdoor living. An afternoon beside the grill creates space to catch up with family before everyone settles around a welcoming table. There’s satisfaction in sharing something you’ve prepared outside, especially when familiar accompaniments give guests plenty to enjoy together. This November, let a seasonal harvest inspire your next Thanksgiving tradition.

Serves 6

Grilled Venison Backstrap Ingredients

• 3 pounds venison backstrap (I used three loins about 10 inches long each)
• ¼ cup olive oil
• 3 cloves of garlic (minced)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar

Grilled Venison Backstrap Directions

1. In a medium bowl, whisk together the olive oil, garlic, soy sauce, Worcestershire sauce, and balsamic vinegar.
2. Rinse the venison loins in cold water and place them in a plastic Ziploc bag.
3. Add the marinade to the bag and refrigerate.
4. Allow to marinate for at least 2 hours (overnight is best).
5. Get your grill hot, clean the grates, and lay the venison on the grill.
6. Grill 6-8 minutes per side, or until the internal temperature reads 130ºF (rare) - 140ºF (medium rare).
7. Let the meat rest for 10 minutes.

Notes

• Marinating Time: For optimal flavor infusion, marinate the venison backstrap for at least 2 hours, or preferably overnight. Marinating lets the flavors from the olive oil, garlic, soy sauce, Worcestershire sauce, and balsamic vinegar penetrate the meat, resulting in a more flavorful, tender result.
• Grilling Technique: Preheat your grill to ensure it's hot before adding the venison backstrap. Clean the grates to prevent sticking and achieve attractive grill marks. Grill the backstrap over direct heat for 6-8 minutes per side, depending on your desired doneness. Aim for an internal temperature of 130°F for rare or 140°F for medium rare. Use a meat thermometer to measure the temperature accurately and avoid overcooking.
• Resting Period: Allow the grilled venison backstrap to rest for at least 10 minutes before slicing and serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier and more tender texture. Tent the meat loosely with foil during the resting period to help retain its warmth. This step is crucial to ensuring a flavorful, succulent eating experience.

Taken from bitzngiggles.com