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Venison Backstrap

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.

    Venison Backstrap

  10. Remove and slice thinly into medallions.

  11. Serve over rice or vegetables.