Grilled Venison Backstrap Recipe

For top shelf venison cuts such as tenderloins and backstraps I enjoy utilizing simple mild flavors to let the meat stand out. Light grilled flavor with a hint of black pepper and garlic.



  • 1/2 Deer backstrap or 2 deer tenderloins
  • 1/8 cup olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2-3 cloves garlic minced
  • 1/2 tsp dry oregano


  • Preparation Time: 30 min
  • Serving: Makes 4 servings




  • For this recipe I use either half a backstrap or both tenderloins. Time on the grill will have to be adjusted for tenderloins or smaller backstraps.

    Grilled Venison Backstrap Recipe


  • Mix the olive oil, salt, ground black pepper, garlic, and oregano in a large bowl. Add the backstrap and ensure the oil mixture coats the entire piece of meat evenly. Cover with a piece of saran wrap and place in the fridge until you are ready to grill. I usually let it sit anywhere from one hour to overnight.

    Grilled Venison Backstrap Recipe


  • Turn your BBQ to high heat and let it warm up. Place the seasoned venison backstrap on the grill and close the cover.
  • For a backstrap I usually check the meat after 7-8 minutes depending on the thickness. Once nice grill marks appear on one side I will flip it to the other side. This particularly thick piece was flipped after 11 minutes.

    Grilled Venison Backstrap Recipe


  • Continue grilling on the other side until the internal temperature hits 130-135F in the thickest section. Do not overcook these as they are very easy to dry out.
  • Immediately wrap the loin in foil and let it rest for at least 10 minutes before slicing with a sharp knife.

    Grilled Venison Backstrap Recipe



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