Grilled Backstrap Venison
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Courtesy of Paul Stuffel (submitted by Amy Crowell)
My friend Paul describes backstrap as the filet mignon of the deer world. Though still lean, backstrap has the highest fat content of all the cuts, so adding additional fat such as butter or oil for flavoring is unnecessary.
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PrintIngredients
For 4 Person(s)
Cream
- 1 Backstrap venison
- Crushed black pepper
- Salt, to taste
Grilled Backstrap Venison Directions
- Preheat the grill to its hottest setting. Cut the backstrap into 1-inch rounds or medallions and rub with the pepper. Rest the pepper-rubbed rounds at room temperature for at least 45 minutes.
- Place the rounds on the hot grill and cook for 2 minutes. Flip and cook 2 minutes on the other side. Flip twice more, cooking an additional 2–3 minutes on each side, for a grilling time of about 5 minutes on each side for medium-rare doneness. Add salt and enjoy.
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