Grilled Marinated Venison Backstrap is simple and exploding with flavor. Venison backstrap (or use beef ribeye) marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. Yields 4 servings.
Sometimes it’s fun to grill new things.
Earlier this summer, Pat and I along with my sister and brother-in-law, went to a cookout where we brought some form of skewered protein and grilled on a wood fire grill. I walked away from that night with a lot of recipe inspiration. For example, this potato salad and berry crisp all came from that night. I brought chicken and vegetable skewers – which were great, but I was extremely jealous that my sister Julie brought marinated venison backstrap skewers to grill. Lucky for me, I was able to try them, and let me just tell you, they were delicious.
She sent me the recipe, which I was planning to try on ribeye, until my husband reminded me that my father-in-law gave us backstrap this past fall. Needless to say, I made the recipe the following week.
The marinade is simple and the venison ends up so flavorful and tender. And for those wondering, I didn’t notice any gamey-ness at all.
To Make This Grilled Venison Backstrap You will Need:
- low-sodium soy sauce – Can substitute with coconut aminos or tamari for gluten free.
- sugar – Lends a touch of sweetness.
- honey – Also adds a touch of sweetness.
- mirin – Lends a salty-sweet umami flavor.
- garlic – Adds distinct punchy flavor.
- venison backstrap – Or substitute with beef ribeye.
- toasted sesame seeds – Adds flavor and subtle texture.
- green onions – Lends fresh oniony flavor.
Start by cutting 1-1/4 to 1-1/2 pounds venison backstrap (or use beef ribeye) into 1-inch pieces.
What is Venison Backstrap?
The “backstrap” refers a length of meet or “whole tenderloin” that runs along both sides the backbone of a cow, elk, moose and in this case, deer. It’s super tender and flavorful.
Then in a shallow dish, measure and add 1/4 cup low-sodium soy sauce, 1/4 cup water, 2 tablespoons mirin, 1 tablespoon both honey and sugar and 4 cloves finely minced garlic. Whisk well to incorporate all ingredients.
Place the cubed backstrap into the marinade and use tongs to toss and coat.
Cover and refrigerate over night.
I do my best to turn the meat once or twice while it’s marinating.
Thread the marinated venison backstrap onto skewers.
I double up the skewers this will help keep the venison from spinning while trying to turn on the grill.
Lightly oil your grill grates prior to preheat to medium high heat, or about 450-500°. Once hot place the skewers down onto the grates.
Grill 3 to 4 minutes a side or until good grill marks form and the skewers easily release from the grates.
I really wish you could smell this.
Serve with a sprinkle of toasted sesame seeds and thinly sliced green onions.
One word. Phenomenal.
What to Serve With Venison Backstrap?
I like to remove the grilled backstrap from the skewer and serve it with cooked jasmine rice, a little drizzle of teriyaki sauce and this fresh and flavorful asian slaw. You could also serve it with:
Grilled Marinated Venison Backstrap
- 4 tablespoons low-sodium soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon sugar
- 4 cloves fresh garlic, minced
- 1¼ to 1½ pounds venison backstrap, or sub with beef ribeye
- Cut the venison back strap into 1-inch pieces.
- In a shallow dish, measure and add the soy sauce, water, mirin, honey, sugar and garlic.
- Add the backstrap pieces and toss to coat. Cover and refrigerated for 24 hours, tossing once or twice during that time.
- Lightly grease grill grates prior to preheating your grill to medium-high (450-500°). Thread the meat onto skewers (I double them up so they're easier to turn), leaving a little room between each piece.
- Once the grill is hot, place them onto the grates and cook 3 to 4 minutes a side.
- Remove and sprinkle with toasted sesame seeds and green onions.
- Maket this a whole meal by serving with jasmine rice, a little teriyaki sauce and asian slaw!
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