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:
The Marinade
- 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.
The Directions
Let the grill pre-heat on High for 10 minutes (I love my Weber Genesis E-310
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:
Bacon Wrapped Venison Backstrap
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Those look amazing. What sides if any?
I made Grilled Corn on the Cob with a thyme compound butter and a green salad fro our garden.
I always thought the tenderloins were better. Don’t get me wrong, backstraps are awesome! To each his own I suppose.
I want to serve this as a party appetizer sliced thinly and served on crostini. Will backstrap work?
I can’t tell you how fond of this marinade I am. Thank you so much for sharing. It is my favorite!
I’m glad you like it!
Thanks for the recipe. Grilled to perfection! I added a minute more and they were nice and tender. My husband loved it! WINNER!!!
Do you cut the backstrap into medallions before marinating?
I actually do it both ways.
Thanks for sharing this recipe. I have made this with the balsamic vinegar and without and its amazing either way. I marinade either backstrap or sirloin steaks over night and grill them the next day. Both have the best flavor and absolutely no game taste to the backstrap. Thank you so much for this recipe my family of picky eaters LOVE it!
Really cool post. I read your posts all the time and you always do a good job articulating the whatever topic you’re blogging about.
Btw, I shared this on Facebook and my followers loved it.
Keep up the great work!
This was awesome! My wife and daughter loved them and they NEVER eat venison. I soaked my whole tenderloin in kosher salt/water the night before and then marinated them as medallions over night. I used minced garlic, about 2 table spoons, instead of the whole garlic. The medallions were fork tender off of the grill and simply awesome. Next time I will try some red wine in the marinade and maybe toss in some jalapenos or serrano peppers as well. for a little kick.
I thought this marinade was perfect. I switched half of the soy sauce with coconut aminos since it is a bit less salty and has a sweetness to it which I thought would go well with the venison. It was excellent. Will use everytime I’m lucky enough to have some backstrap. Thanks