Grilled Reverse Sear Venison Loin Recipes

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!

Provided by Gina Matsoukas

Time 12h15m

Number Of Ingredients 7

Ingredients

1.5-2 pounds venison backstrap
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon maple syrup
1 teaspoon Worcestershire sauce

Steps:

Whisk all the ingredients for the marinade together in a small bowl.
Place the venison in a sealable plastic or silicone bag.
Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
Preheat an outdoor grill to 500°F.
Using tongs, remove the venison from the bag and place on the grill over direct heat.
Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

Nutrition Facts : Calories 416 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 69 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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