Lauren Cook
Easy Venison Backstrap
From the initial marinade with an easy mix of “Wooster” and mustard to the indirect set it and forget it (at least until target temperature), this is one recipe any kid or amateur grillmaster can handle.
Ingredients
- 1 whole venison backstrap, fresh and trimmed
- 1 c Worcestershire sauce
- 1 c yellow mustard
- 1 T fresh garlic paste
- Salt and Pepper
Instructions
- Halve the backstrap and place in plastic zipper bag.
- Add Worcestershire, garlic and mustard. Mix thoroughly in bag, remove air and seal.
- Place in refrigerator for one day.
- Remove from refrigerator and let the backstrap reduce to room temperature.
- Prepare an indirect fire, preferably with a Grillax Charcoal Halo, to medium-high heat.
- Place backstraps on opposite side of heat, and close grill. Set air intake to 1/8-inch (barely open).
- Add wood chips at this point (optional).
- Grill until 130 degrees internal temperature, which can be easily checked with Thermapen ONE.
- After hitting target temperature, add salt and pepper to taste and sear over Grillax Charcoal Halo for one minute per side.
- Remove and slice thinly into medallions.
- Serve over rice or vegetables.
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