Grilled Venison Backstrap with Homemade Steak Sauce
Tangy homemade steak sauce and the natural smoke flavor are a delightful complement to the richness of the venison backstrap. Basted with garlic butter and seared to achieve a tasty crust, the dish is tender and juicy with subtle notes of smoke and acidity.
About the cut: Venison backstrap (also known as venison loin) is a versatile, lean, and flavorful cut of meat. Often confused with venison tenderloin, backstraps are the large muscles that run parallel along both sides of a deer’s spine, while tenderloins come from underneath.
To help retain moisture, avoid overcooking and marinade the meat for at least 3 hours before grilling.
This recipe was created by our partner, Allie D’Andrea from Source of Smoke, who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your own grill or smoker.
Ingredients
- 1 lb venison backstrap
- 1/4 cup unsalted butter
- > kosher salt, to taste
- > black pepper, to taste
- > garlic powder, to taste
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon olive oil
- 1/2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- > kosher salt, to taste
- 1/4 cup steak sauce
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
