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.

Grilled Marinated Venison Backstrap with rice and asian cabbage slaw

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.

venison marinade ingredients

To Make This Grilled Venison Backstrap You will Need:

  • low-sodium soy sauceCan substitute with coconut aminos or tamari for gluten free.
  • sugarLends a touch of sweetness.
  • honey – Also adds a touch of sweetness.
  • mirinLends a salty-sweet umami flavor.
  • garlicAdds distinct punchy flavor.
  • venison backstrapOr substitute with beef ribeye.
  • toasted sesame seedsAdds flavor and subtle texture.
  • green onionsLends fresh oniony flavor.

sliced venison backstrap in cream colored bowl

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.

marinade whisked in shallow dish

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.

sliced venison backstrap in marinade

Place the cubed backstrap into the marinade and use tongs to toss and coat.

marinade and venison in container with lid

Cover and refrigerate over night.

venison backstrap after marinating

I do my best to turn the meat once or twice while it’s marinating.

venison backstrap threaded onto skewers

Thread the marinated venison backstrap onto skewers.

double skewered venison

I double up the skewers this will help keep the venison from spinning while trying to turn on the grill.

venison skewers on 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.

venison backstrap grilled

Grill 3 to 4 minutes a side or until good grill marks form and the skewers easily release from the grates.

grilled venison backstrap hot off the grill

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:

Enjoy! And if you give this Grilled Marinated Venison Backstrap recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print Recipe Pin Recipe
5 from 2 ratings
Leave a Review »
Yield: 4

Grilled Marinated Venison Backstrap

Grilled Marinated Venison Backstrap is simple and exploding with flavor. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled.


  • 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


  • cooked jasmine rice, for serving
  • green onions, sliced, for serving
  • 1 recipe [asian slaw], for serving
  • [teriyaki sauce], for serving
  • toasted sesame seeds, for garnish


  • 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!


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 1(about 4 ounces), Calories: 295kcal, Carbohydrates: 10g, Protein: 48g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Cholesterol: 119mg, Sodium: 441mg, Fiber: 1g, Sugar: 7g