Marinated Venison Backstrap Recipe
I absolutely love this venison backstrap recipe because the marinade elevates the dish with a perfect blend of savory and sweet flavors, turning every bite into a gourmet experience. Plus, grilling the meat to a juicy medium-rare lets it shine as the centerpiece of any dinner party, leaving my friends in awe of my culinary skills!
The deep, rich flavors that a marinade can bring to venison are something to be savored. I adore how my Marinated Venison Backstrap recipe takes the basic marinade function to a new, fabulous level of flavor.
In this recipe, soy sauce, Worcestershire sauce, and balsamic vinegar provide a striking balance of bold tastes that permeate the meat. The rosemary and garlic in the mix really kick things up a notch, and when you add the Dijon mustard, well, you’ve just taken moldy old marinade to a new level as far as taste goes.
Ingredients
Venison Backstrap:
High in protein, low in fat, and a richly flavored game.
Soy Sauce:
Provides umami and saltiness; is an excellent source of sodium.
Olive Oil:
Delivers wholesome lipids, imparts antioxidants, improves hydration.
Balsamic Vinegar:
Adds sweetness and acidity; tenderizes.
Brown Sugar:
Contributes sweetness and caramelization; counteracts acidity.
Minced Garlic:
Provides cutting, sharp scents and tastes, augments umami.
Ingredient Quantities
- 1 venison backstrap (approximately 2 pounds)
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
Instructions
1. In a mixing bowl of medium size, blend the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, and Dijon mustard. Then add ground black pepper, salt, onion powder, and dried rosemary. Whisk until the marinade is well blended.
2. Put the venison backstrap in a big, resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure it is completely covered.
3. Place the bag or dish in the refrigerator, and let the venison soak in the marinade. For the best flavor, let it marinate overnight. If you don’t have 24 hours to wait, at least allow it to set for 4 hours. Either way, be sure to turn the bag or dish occasionally so that the marinade can work its magic on the whole piece of meat.
4. Heat your grill to a medium-high temperature; it should measure about 375-400°F (190-200°C).
5. Take the venison backstrap out of the marinade and allow any extra marinade to drip off. Throw away the leftover marinade.
6. Slightly grease the grill grates to keep them from sticking. Set the backstrap on the grill.
7. Venison should be grilled for about 5-7 minutes on each side, with the lid closed, until it reaches an internal temperature of 130-135°F (54-57°C)—for medium-rare, that is. Use a meat thermometer if you have one. If you prefer your meat cooked longer, adjust your grilling time and doneness to account for that.
8. When the backstrap is grilled to your preferred doneness, take it off the grill and let it rest on a cutting board for 10 minutes so the juices can redistribute.
9. Cut the venison backstrap into medallions, making sure to cut against the grain to achieve maximum tenderness.
10. Present the marinated venison backstrap with your selection of side dishes—perhaps some roasted root vegetables and a well-dressed green salad. And then relish your supper.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Resealable plastic bag or shallow dish
4. Refrigerator
5. Grill
6. Grill brush or cloth (for greasing grill grates)
7. Meat thermometer
8. Cutting board
9. Sharp knife
FAQ
- What is the ideal marinating time for the venison backstrap?For the backstrap of venison, the best practice is to marinate for a minimum of 4 hours, though an overnight soak is optimal for flavor enhancement.
- Can I use a different cut of venison for this recipe?Other tender cuts can certainly be used, such as venison tenderloin. However, they may require adjustments to the cooking times since the thickness can vary quite a bit.
- Is it necessary to use balsamic vinegar in the marinade?Balsamic vinegar contributes a distinctive tanginess and aids in the meat’s tenderizing. However, if it is not on hand, you may use red wine vinegar or apple cider vinegar instead.
- Can you grill the venison instead of pan-searing?
Yes, grilling is an excellent option for this recipe. Preheat the grill to medium-high heat and cook for about 4-5 minutes per side, depending on the thickness of the backstrap. - How can you tell when the venison is cooked to medium-rare?Check the internal temperature with a meat thermometer. For medium-rare, it should be 130°F–135°F (54°C–57°C).
- Can this recipe be adapted for other types of game meat?This marinade is perfect for other game meats such as elk and antelope. Just modify the cooking time as required for the particular cut.
Substitutions and Variations
You can use tamari for a gluten-free substitute for soy sauce.
Substitutes for olive oil include avocado oil and grapeseed oil.
For Worcestershire sauce, try using a combination of soy sauce, several drops of lemon juice, and a dash of hot sauce.
Balsamic vinegar can have its flavor profile replaced by white wine vinegar, which brings its own taste to the fore.
Spicy brown mustard can replace Dijon mustard if you want to add some heat.
Pro Tips
1. Venison Tenderization: For even more tenderness, lightly pound the venison backstrap with a meat mallet before marinating. This can help the marinade penetrate more deeply and ensure a more tender bite.
2. Enhanced Flavor: Add a splash of citrus, such as lemon or orange juice, to the marinade for a bright contrast that complements the richness of the venison.
3. Smoke Infusion: For an added layer of flavor, introduce some wood chips, like cherry or hickory, into the grill. This will impart a subtle smokiness that pairs well with venison.
4. Marinade Reuse Tip: Before discarding the leftover marinade, consider boiling it for a few minutes (to ensure safety) and using it as a sauce or glaze to brush over the venison during the last few minutes of grilling.
5. Rest for Juiciness: Ensure the venison rests for the full 10 minutes after grilling. This resting period allows the juices to redistribute, making each bite more succulent and flavorful.
Marinated Venison Backstrap Recipe
My favorite Marinated Venison Backstrap Recipe
Equipment Needed:
1. Medium mixing bowl
2. Whisk
3. Resealable plastic bag or shallow dish
4. Refrigerator
5. Grill
6. Grill brush or cloth (for greasing grill grates)
7. Meat thermometer
8. Cutting board
9. Sharp knife
Ingredients:
- 1 venison backstrap (approximately 2 pounds)
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
Instructions:
1. In a mixing bowl of medium size, blend the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, and Dijon mustard. Then add ground black pepper, salt, onion powder, and dried rosemary. Whisk until the marinade is well blended.
2. Put the venison backstrap in a big, resealable plastic bag or shallow dish. Pour the marinade over the meat, making sure it is completely covered.
3. Place the bag or dish in the refrigerator, and let the venison soak in the marinade. For the best flavor, let it marinate overnight. If you don’t have 24 hours to wait, at least allow it to set for 4 hours. Either way, be sure to turn the bag or dish occasionally so that the marinade can work its magic on the whole piece of meat.
4. Heat your grill to a medium-high temperature; it should measure about 375-400°F (190-200°C).
5. Take the venison backstrap out of the marinade and allow any extra marinade to drip off. Throw away the leftover marinade.
6. Slightly grease the grill grates to keep them from sticking. Set the backstrap on the grill.
7. Venison should be grilled for about 5-7 minutes on each side, with the lid closed, until it reaches an internal temperature of 130-135°F (54-57°C)—for medium-rare, that is. Use a meat thermometer if you have one. If you prefer your meat cooked longer, adjust your grilling time and doneness to account for that.
8. When the backstrap is grilled to your preferred doneness, take it off the grill and let it rest on a cutting board for 10 minutes so the juices can redistribute.
9. Cut the venison backstrap into medallions, making sure to cut against the grain to achieve maximum tenderness.
10. Present the marinated venison backstrap with your selection of side dishes—perhaps some roasted root vegetables and a well-dressed green salad. And then relish your supper.