If you have never tried Grilled Venison, AKA Deer, it's a very good protein and if done right, will taste amazing! For this recipe, I will focus on what is called the backstrap portion of the venison.
What is Venison Backstrap?
It's basically the same thing as a Tenderloin Beef Filet. You can locate it along the spine, same place as a cows filet. This cut of meat tends to be the most tender and most flavorful piece. Venison is also a leaner meat than beef, so cooking it to the right temp is ideal! A good medium rare is perfection!
Does Grilled Venison taste "gamey"?
Venison can have a tad bit of gamey flavor to it. I've found multiple tricks to handling this since my wife isn't crazy about the game taste. In this recipe, I'll walk you through a marinade that works some magic! Below are also a few videos of ways I love to prepare and cook it.
Cooking with just salt and pepper -> Video
Cooking with marinade -> Video
How to remove the "gamey" taste
Yes, you can add marinades and lots of seasoning! Marinading the venison is the best route to go if you're wanting to minimize that "game". For this recipe we marinate for 2 hours. You can marinate up to 12 to 24 hours, but keep in mind the acid in the dressing will start to cook the meat and the soy sauce will penetrate the meat even more. If you want to keep most of the Venison flavor, 2 to 4 hours tops for the marinade time.
Personally, I prefer the truest flavor of the meat to come through. I do recommend always buying local from a trusted friend who has harvested a Deer or a trusted meat supplier in your town to get the product.
I also recommend trying different ways to cook Venison. Experiment with the shoulder and ground Venison in stews or chili which my kids really enjoy.
Now let's get to cooking with some helpful tips and tools.
Helpful Items for Grilling Venison
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Blaze Grill - BBQ Guys have come out with my favorite gas grill to use!
- Bench Scraper - Anytime I cook, this is on the counter. It makes for an easy clean up and to make sure no ingredients are left behind.
- Mixing Bowls - Priority Chef mixing bowls have a non-slip bottom that I LOVE! Less mess is always best, right?
- Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go to.
- 1 lb Venison Backstrap Filet
- 1 Cup Soy Sauce
- 1 Cup Italian Dressing
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 1 ½ teaspoon Garlic Powder
- Marinade Pan
- Charcoal Grill
- 1 lb Venison Backstrap Filet
- 1 Cup Soy Sauce
- 1 Cup Italian Dressing
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 1 ½ teaspoon Garlic Powder
- Lay the backstrap on the counter and remove any silver skins or thin pieces of the meat. If you don't remove those, the meat will cook uneven or become tough and not pleasant to chew.
- Mix together the soy sauce and Italian dressing. Place Venison in a shallow pan for marinading. Pour marinade on top and refrigerate for 2 hours.
- Remove meat from marinade and pat dry with paper towels. In a small bowl, mix together salt, pepper and garlic powder. Season all sides of the backstrap with the seasoning.
- Preheat your gas or charcoal grill to 400°F. Place meat on the hot part of the grill and cook every side (including the top and bottom) so you have some charr or a sear from the heat. Once the thickest part of the meat reaches 115°F, pull the meat off the grill.
- Last and most important step is to let it rest for at least 10 minutes and honestly I will let it rest sometimes for 15 minutes so that the juices and flavor within the meat settle and won't end up all over your cutting board.
Ingredients you'll need for Venison Recipe
Instructions for Grilling Venison Backstrap
Prep Venison Backstrap
Step 1 : Lay the backstrap on the counter and remove any silver skins or thin pieces of the meat. If you don't remove those, the meat will cook uneven or become tough and not pleasant to chew.
Marinade Meat
Step 2 : Mix together the soy sauce and Italian dressing. Place Venison in a shallow pan for marinading. Pour marinade on top and refrigerate for 2 hours.
Time to Grill
Step 3 : Remove meat from marinade and pat dry with paper towels. In a small bowl, mix together salt, pepper and garlic powder. Season all sides of the backstrap with the seasoning.
Step 4 : Preheat your gas or charcoal grill to 400°F. Place meat on the hot part of the grill and cook every side (including the top and bottom) so you have some charr or a sear from the heat. Once the thickest part of the meat reaches 115°F, pull the meat off the grill.
Step 5 : Last and most important step is to let it rest for at least 10 minutes and honestly I will let it rest sometimes for 15 minutes so that the juices and flavor within the meat settle and won't end up all over your cutting board.
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Grilled Venison
Equipment
Ingredients
Instructions
Nutrition
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Mike Lacienski says
Great recipe! Easy to follow and cook, even for a novice!
CookitwithTim says
Glad to heat that Mike! Thanks for the feedback!