A simple recipe for marinating venison backstraps over night and grilling them to perfection the next day produces a deer backstrap that is tender, juicy, and incredibly flavorful.
In case these elk burgers weren’t evidence enough, I thought I should share this ridiculously easy marinade and grilling technique we’ve been using lately when I took the venison backstrap out of the freezer.
First of all, I must thank my brother for giving me this venison backstrap in the first place.
He also gave me the roast that I used in my Instant Pot venison roast recipe, but if you have any knowledge of backstrap, you know that giving that portion of the deer away is a completely selfless act.
It’s often compared to a filet mignon from a cow, and after tasting it (assuming it’s cooked properly), you’ll understand why.
The tender, juicy backstrap is the true star of the dish; the crispy grilled edges and undertones of the sweet balsamic and garlic marinade are merely accents.
A recipe for grilled venison backstrap that uses a straightforward marinade yields the juiciest, tender, and most flavorful deer backstrap you’ve ever tasted!
*If you choose to grill venison past medium, keep in mind that it is advised not to cook it past 135°F as it tends to become tough!
Nutrition information can vary for a number of reasons, so this website only provides approximations; for the most accurate nutritional data, use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
How to Grill Venison / Grilled Deer Tenderloin on a Charcoal Grill
Grilled Venison Tenderloin Medallions Recipe 🔗
Cooking venison on a George Foreman Grill is a great way to quickly sear the meat. You will need to add some fat or marinate the meat prior to grilling, as outlined in the following two recipes.
Prep: 30min
Total: 32min
Ingredients:
- 4 venison tenderloin medallions approximately 3/4″ to 1” thick
- 1 TBS extra virgin olive oil (EVOO)
- Salt and pepper to taste
- 2 tsps butter
- 2 tsps extra virgin olive oil
- 4 ounces sliced baby portobello or cremini mushrooms
- 1/2 a shallot minced
- 1/2 tsp dried tarragon or thyme
- 1/4 cup good red wine
- 1/4 cup beef stock
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instruction:
- Slice the tenderloin, if not already done. Place the medallions on a plate and coat all over with EVOO, salt, and pepper. Allow the steaks to sit for approximately 30 minutes.
- Prepare your sauce while the venison sits. In a saucepan, heat the butter and oil over medium-high heat. Add the shallots, herbs, and mushrooms. Cook until the mushrooms are just wilted. Add the wine and reduce by half. Add the stock and reduce again by half. Stir in the mustard for about 30 seconds. Season the sauce with salt and pepper. Turn the burner to low just to keep the sauce warm.
- Preheat your Foreman Grill to high. Place the venison on the hot grill plate and close the top. Grill for 1 minute. Turn the meat over and grill for another 30 to 60 seconds, depending on how rare you like it. Be careful not to overcook the meat. Remove the cooked venison to a cutting board and allow it to rest a few minutes before slicing.
- Slice the venison and serve with mushroom sauce over the top. This is good with a vegetable mash, such as winter squash or cauliflower, and some sautéed or grilled greens. A recipe for Acorn squash mash follows the venison recipes.
FAQ
How long does it take to cook deer tenderloin?
Add butter and olive oil; when melted and hot, add the tenderloin; when the butter is melted, add the salt. When the butter is melted and hot, add the olive oil. When the butter is melted and hot, add the tenderloin. When the butter is melted and hot, add the salt. When the butter is melted and hot, add the tenderloin.
How long does deer meat take to cook on grill?
Grill the venison for about 5 minutes on each side, or until the internal temperature reaches 120–135°F.
What do you soak deer tenderloin in?
Fresh deer meat may contain blood; to remove much of the blood, soak the meat for several hours or overnight in a solution like salt water or vinegar and water. After the soaking, empty the pan, rinse the meat, and continue.