from 1 vote
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!
entree, Main Course
knife, chef's knife
venison backstrap roast
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.
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.
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
let meat come to room temperature for at least 30 minutes.
Cook the roast to
. Overcooking will result in tough meat.
Let roast rest for 5-10 minutes
Either use bone in or boneless backstrap. Bone in will take a few extra minutes.
Recipe Courtesy of BinkysCulinaryCarnival.com All rights reserved.