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.
Sometimes it’s fun to grill new things.
Earlier this summer, my sister and her husband along with Pat and I, went to my mom’s where we all brought some form of skewer and grilled on her wood fire grill. I walked away from that night with a lot of recipe inspiration. This potato salad and berry crisp all came from that night. I brought chicken and vegetable skewers – which were great, but I was so 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 I did not pick up any gamey-ness at all.
To Make This Grilled Venison Backstrap You will Need:
- low-sodium soy sauce
- sugar
- honey
- mirin
- garlic
- venison backstrap (or sub with ribeye)
- toasted sesame seeds
- green onions
Cut 1-1/4 to 1-1/2 pounds venison backstrap (or use beef ribeye) into 1-inch pieces.
What is 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.
I removed the meat off the skewers and served it with cooked jasmine rice, a little drizzle of teriyaki sauce and this asian slaw.
One word. Phenomenal.
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!
Grilled Marinated Venison Backstrap
Ingredients
- 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
SERVE WITH:
- 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
Instructions
- 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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I have found that the silver skin whether on pork ribs, beef or game meat is the source of flavor influence. It lessens the quality of pork and beef and is usually the reason for “gameyness.” Remove as much silver skin as possible and it will be a real nice piece of meat.