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Grilled Marinated Venison Backstrap

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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.
Course Mains & Entrees
Cuisine Asian
Keyword backstrap, grilling, skewers, venison
Prep Time 10 mins
Cook Time 12 mins
Additional Time 1 d
Total Time 1 d 22 mins
Servings 4
Calories 295
Author Laurie McNamara


  • 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!


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