Grilled Venison Backstrap with Homemade Steak Sauce
Grilled Venison Backstrap with Homemade Steak Sauce
40 mins - Prep 20 mins / Cook 20 mins
Intermediate
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.
1.
In a small bowl, combine ketchup, yellow mustard, Worcestershire sauce, hot sauce, olive oil, apple cider vinegar, sugar, black pepper, and kosher salt, to taste.
2.
To make the marinade, combine ¼ cup of the steak sauce, 2 tablespoons olive oil and 1 tablespoon Kosher salt in a medium bowl.
3.
Place the venison in the marinade and coat evenly. Cover and refrigerate for 3 to 4 hours.
4.
After marinading, remove the meat from the fridge.
5.
Fill half of the grill basket with charcoal briquettes.
6.
Using a charcoal lighter, preheat the grill with the lid and dampers open.
7.
Rinse off the marinade, pat dry and season with Kosher salt, to taste.
8.
In a small bowl, combine room temperature butter, Kosher salt, black pepper, and garlic powder. Set aside.
9.
When the charcoal is ready, place the venison directly on the hot side of the grill.
10.
Sear 2 minutes per side, basting the meat with the butter mixture.
11.
Move the venison to the cold side of the grill. Close the lid and cook with indirect heat until the internal temperature reaches 130°F, using an instant-read thermometer.
12.
Remove from the heat and let the venison rest for 10 minutes before slicing.
13.
Plate the venison, drizzle with steak sauce and serve.
