Grilled Venison Tenderloin Backstrap

Elevate your grilling game with this mouthwatering Grilled Venison Tenderloin Backstrap recipe, a showstopper for any backyard barbecue or special dinner. Lean, tender venison backstrap is marinated in a savory blend of olive oil, soy sauce, fresh garlic, rosemary, thyme, and a splash of lemon juice, infusing it with bold, herbaceous flavors. After a soak that enhances both taste and texture, the backstrap is seared to perfection on a hot grill, creating irresistible crosshatch grill marks while locking in its natural juiciness. Cooked to a tender medium-rare and rested for the ultimate succulence, the venison is sliced into medallions and ready to serve. Ideal for game meat enthusiasts, this recipe pairs beautifully with roasted vegetables, a fresh salad, or your favorite side dish. Perfectly balanced, quick to prepare, and undeniably delicious, this grilled venison backstrap will leave a lasting impression.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds venison backstrap
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 3 cloves fresh garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice

Directions

Step 1

In a small bowl, prepare the marinade by combining olive oil, soy sauce, minced garlic, rosemary, thyme, black pepper, kosher salt, and lemon juice.

Step 2

Place the venison backstrap in a shallow dish or resealable plastic bag, and pour the marinade over the meat. Ensure the backstrap is evenly coated.

Step 3

Cover the dish or seal the bag, and allow the venison to marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).

Step 4

Preheat your grill to medium-high heat (about 400°F). Make sure the grill grates are clean and lightly oiled to prevent sticking.

Step 5

Remove the venison backstrap from the marinade and let any excess marinade drip off. Discard the remaining marinade.

Step 6

Place the backstrap on the grill. Sear one side for 4-5 minutes, then rotate 90 degrees to create crosshatch grill marks. Cook for another 4-5 minutes.

Step 7

Flip the backstrap and repeat the process, grilling for an additional 8-10 minutes total, or until the internal temperature of the meat reaches 130-135°F for medium-rare.

Step 8

Remove the venison from the grill and let it rest, tented lightly with foil, for about 5-10 minutes to allow the juices to redistribute.

Step 9

Slice the venison backstrap into 1/2-inch thick medallions and serve immediately. Pair with your favorite sides, such as roasted vegetables or a fresh salad.

Nutrition Facts

Serving size	(1011.0g)

Amount per serving	% Daily Value*
Calories	1853.3

Total Fat 71.2g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 861.8mg	0%
Sodium 2263.0mg	0%
Total Carbohydrate 7.4g	0%
Dietary Fiber 1.2g	0%
Total Sugars 0.7g
Protein 275.9g	0%

Vitamin D 0IU	0%
Calcium 78.3mg	0%
Iron 33.5mg	0%
Potassium 3067.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 62.2%

Carbs: 1.7%