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.

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

Calories 295

Author Laurie McNamara

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!

Nutrition