Backstrap: Grilled Marinated Venison

Sometimes it’s fun to grill new things.

Earlier this summer, Pat and I along with my sister and brother-in-law, went to a cookout where we brought some form of skewered protein and grilled on a wood fire grill. I walked away from that night with a lot of recipe inspiration. For example, this potato salad and berry crisp all came from that night. I brought chicken and vegetable skewers – which were great, but I was extremely jealous that my sister Julie brought marinated venison backstrap skewers to grill. Lucky for me, I was able to try them, and let me only tell you, they were savory.

She sent me the recipe, which I was planning to try on ribeye, until someone at the table reminded me that my father-in-law gave us backstrap this past fall. Needless to say, I made the recipe the following week.

The marinade is simple and the venison ends up so well-seasoned and tender. And for those wondering, I didn’t notice any gamey-ness at all.

For this Grilled Venison Backstrap Gather:

• low-sodium soy sauce – Can substitute with coconut aminos or tamari for gluten free.
• sugar – Lends a touch of sweetness.
• honey – Also adds a touch of sweetness.
• mirin – Lends a salty-sweet umami flavor.
• garlic – Adds distinct punchy flavor.
• venison backstrap – Or substitute with beef ribeye.
• toasted sesame seeds – Adds flavor and subtle texture.
• green onions – Lends fresh oniony flavor.

Start by cutting 1-1/4 to 1-1/2 pounds venison backstrap (or use beef ribeye) into 1-inch pieces.

What is Venison Backstrap?

The “backstrap” refers a length of meet or “whole tenderloin” that runs along both sides the backbone of a cow, elk, moose and in this case, deer. It’s truly tender and savory.

Then in a shallow dish, measure and add 1/4 cup low-sodium soy sauce, 1/4 cup water, 2 tablespoons mirin, 1 tablespoon both honey and sugar and 4 cloves finely minced garlic. Whisk well to incorporate all ingredients.

Place the cubed backstrap into the marinade and use tongs to toss and coat.

Cover and refrigerate over night.

I do my go-to to turn the meat once or twice while it’s marinating.

Thread the marinated venison backstrap onto skewers.

I double up the skewers this will help keep the venison from spinning while trying to turn on the grill.

Lightly oil your grill grates prior to preheat to medium high heat, or about 450-500°. Once hot place the skewers down onto the grates.

Grill 3 to 4 minutes a side or until good grill marks form and the skewers easily release from the grates.

I truly wish you could smell this.

Serve with a sprinkle of toasted sesame seeds and thinly sliced green onions.

One word. Phenomenal.

I like to remove the grilled backstrap from the skewer and serve it with cooked jasmine rice, a little drizzle of teriyaki sauce and this fresh and savory asian slaw. You could also serve it with:

• Grilled Baby Bok Choy
• Spicy Korean Inspired Slaw
• Roasted Cauliflower Rice
• Ginger Sesame Brown Rice

Enjoy! And if you give this Grilled Marinated Venison Backstrap recipe a try, let me know! Snap a photo and tag me on twitter or instagram!