Venison Backstrap easy to prepare for grill

On tap this time for Grillax Kids, an easy Venison Backstrap recipe off the grill to impress the masses, even if they THINK they don’t like wild game.

There are two things we at Grillax love to accomplish with our nation of kid fans — get them to enjoy the outdoors and embrace the fun of grilling. We like to call that our #Field2Grill effect.

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.

Easy Venison Backstrap

• 1 whole venison backstrap, fresh and trimmed
• 1 cup Worcestershire sauce
• 1 cup yellow mustard
• 1 Tablespoon fresh garlic paste
• Salt and Pepper

1. Halve the backstrap and place in plastic zipper bag.
2. Add Worcestershire, garlic and mustard. Mix thoroughly in bag, remove air and seal.
3. Place in refrigerator for one day.
4. Remove from refrigerator and let the backstrap reduce to room temperature.
5. Prepare an indirect fire, preferably with a Grillax Charcoal Halo, to medium-high heat.
6. Place backstraps on opposite side of heat, and close grill. Set air intake to 1/8-inch (barely open).
7. Add wood chips at this point (optional).
8. Grill until 130 degrees internal temperature, which can be easily checked with Thermapen Mark IV.
9. After hitting target temperature, add salt and pepper to taste and sear over Grillax Charcoal Halo for one minute per side.
10. Remove and slice thinly into medallions.
11. Serve over rice or vegetables.

The extreme tenderness of venison backstrap paired with rice or veggies is oh, so good. And the best part about this venison backstrap recipe … it’s so easy to grill.

Happy Grilling!

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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.

Course Main Course

Keywords: backstrap, marinade, mustard, venison

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Calories 225 kcal

What’s In It?

• 1 whole venison backstrap, fresh and trimmed
• 1 c Worcestershire sauce
• 1 c yellow mustard
• 1 T fresh garlic paste
• Salt and Pepper

How to Make It

1. Halve the backstrap and place in plastic zipper bag.

2. Add Worcestershire, garlic and mustard. Mix thoroughly in bag, remove air and seal.

3. Place in refrigerator for one day.

4. Remove from refrigerator and let the backstrap reduce to room temperature.

5. Prepare an indirect fire, preferably with a Grillax Charcoal Halo, to medium-high heat.

6. Place backstraps on opposite side of heat, and close grill. Set air intake to 1/8-inch (barely open).

7. Add wood chips at this point (optional).

8. Grill until 130 degrees internal temperature, which can be easily checked with Thermapen ONE.

9. After hitting target temperature, add salt and pepper to taste and sear over Grillax Charcoal Halo for one minute per side.

   

10. Remove and slice thinly into medallions.

11. Serve over rice or vegetables.