Marinated Venison Backstrap
Venison Backstraps are the Filet Mignon of a Deer and one of the best ways to have them is marinated and grilled. For all those people who might turn their nose up at a piece of venison, the backstrap is the perfect gateway sampling. Venison Backstrap is high in protein, low in fat, and oh so tender.
It all starts with a good marinade. A simple one that enhances the flavor of the meat without overpowering it is:
- 1/4 C. Balsamic Vinegar
- 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original )
- 1/4 C. Soy Sauce
- 1/4 C. Olive Oil
- 2 minced cloves of garlic
Mix it all up and pour it over the meat. Let it marinate for 1 to 2 hours in the refrigerator.
Let the grill pre-heat on High for 10 minutes (I love my Weber Genesis E-310). When the grill is nice and hot put the backstraps on, and immediately turn the burners down to a medium-high. Grill for 3 minutes on each side (turn them 90 degrees to get that cool cross hatch on them). Serve them medium rare with a warm red center.
These marinated venison backstraps come out so juicy and tender it is amazing! Whenever we are lucky enough to end up with some ‘straps this is how we make them!
Check out our Venison Recipes Page for more great venison recipes!
You Might Also Like These Other Venison Recipes:
Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling