Grilled Venison Backstrap
The grill adds a wonderful smoky flavor to this delicious deer roast. Grilled venison backstraps only take a few minutes to come together too!
You do not have to leave the rib bone attached. The presentation is just pretty with it on. These chops were from a small doe so they are very petite.
This grilled venison backstrap will give any beef filet a run for it’s money in terms of flavor and tenderness.
You want to cook the backstrap whole so that it doesn’t overcook. If you cook them as individuals, they will literally take only 1-2 minute per side, at the most. But they are really hard to get medium rare.
What is venison backstrap
Backstrap or loin of venison is one of the most tender cuts of meat on the animal, similar to filet mignon on a cow. It is attached to the ribs.
Venison loins have very little fat and they lend themselves well to fast cooking
Do not confuse this with the venison tenderloin, which is a smaller cut of meat that is the most tender. It sits just under the backstrap. See Identifying cuts of venison for more information on these cuts.
If the bones are left attached to the backstrap, the cut is referred to as frenched or French cut venison. This recipe is great for both frenched ribs and with a boneless backstrap.
What you need
- venison backstrap roast – use a whole bone-in or boneless roast
- BBQ sauce- optional but tasty
- salt & pepper
How to thaw meat
It is important to let your meat thoroughly thaw for about 2 days in the refrigerator. You want to thaw the meat slowly.
Place meat on a tray to collect any juices that leak out of the packaging.
How to grill venison backstrap
- Make sure that roast is thoroughly thawed. Let the roast wet age in the refrigerator on a cooling rack placed over a rimmed baking sheet for 12-24 hours. Leave the roast uncovered. This will help to tenderize the meat.
- Allow it to sit on counter for at least 30 minutes to take the chill off of the meat before cooking.
- Dry off roast.
- Season with salt and pepper. You can also season with granulated onion and garlic. Or maybe a mild pork rub. Just don’t over season it or you risk camouflaging the mild taste of the venison. Rub the outside with a thin coat of olive oil. (Not extra virgin.)
- Heat grill to high. Place ribs with rib side down on hot grill. Grill for 8-10 minutes.
- Turn roast and grill an additional 8-10 minutes. Depending on the size of the deer. (check internal temp to make sure it isn’t getting too done.)
- Brush meat with your favorite sauce and flip for just a couple minutes to brown sauce a little.
- Check temperature with a meat thermometer. Meat should be medium rare. (about 130°F/ 55°C.)
- Let meat rest 5-10 minutes under a foil tent. This is probably the most important step. Do not skip it.
Types of BBQ sauce to use
You can use your favorite homemade or store bought sauce. Here are a few of our favorites.
- honey BBQ sauce
- Peach bourbon BBQ sauce
- Cherry BBQ sauce
- Blueberry BBQ sauce
Spices that go well with deer meat
- garlic powder
- onion powder
- thyme
- rosemary
- juniper berries
- cumin
- coriander
- cloves
- cinnamon
- nutmeg
Pro tips for your success
- Completely thaw in the refrigerator for 24-48 hours.
- Let meat dry age in the refrigerator for 24 hours. This will help tenderize the meat
- Always let meat come to room temperature for at least 30 minutes.
- Cook the roast to medium rare. Overcooking will result in tough meat.
- Let roast rest for 5-10 minutes before slicing.
- Either use bone in or boneless backstrap. Bone in will take a few extra minutes.
Other delicious grilled meats
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Grilled Venison Backstrap
Ingredients
- 1 pound venison backstrap roast
- black pepper
- kosher salt
Optional
- 1 teaspoon garlic, granulated
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
Instructions
- Thaw meat thoroughly in the refrigerator for 24-36 hours.1 pound venison backstrap roast
- Remove meat from the packaging. Place on rack set over a rimmed baking sheet to catch any drips. Let meat wet age in the refrigerator for at least one hour. Up to 24 hours.
- Take roast out of refrigerator at least 30 minutes before cooking to allow to get closer to room temperature.
- Heat gas grill on medium-high heat powder for at least 5 minutes.
- Dry roast with paper towel. Season with salt, pepper and optional spices, if using. Slather a thin coat of olive on roast.black pepper, kosher salt, 1 teaspoon garlic, granulated, 1 teaspoon onion powder, ½ teaspoon dried thyme
- Place roast on hot grill. If you use a bone in roast, place bone side down. Cook for about 10 minutes, until browned.
- Flip and cook for 10 more minutes.
- Add your favorite BBQ sauce and cook another minute or two. Check internal temperature with an instant read thermometer. It should be 130° or 55°C
- Let the meat rest tented under aluminum foil for at least 5-10 minutes.
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Pro tips for your success
-
This recipe is great for deer meat, elk, moose or antelope.
- Completely thaw in the refrigerator for 24-48 hours.
- Let meat dry age in the refrigerator for 24 hours. This will help tenderize the meat
- Always let meat come to room temperature for at least 30 minutes.
- Cook the roast to medium rare. Overcooking will result in tough meat.
- Let roast rest for 5-10 minutes before slicing.
- Either use bone in or boneless backstrap. Bone in will take a few extra minutes.
