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.
- 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.
- 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.
- 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.
- 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.
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