Tender, juicy, and flavorful venison backstrap. Marinated then pan-seared or grilled until nicely browned on the outside and a little pink on the inside. Super easy to make, melt in your mouth venison recipe without the "gamey" taste.
I love this venison backstrap recipe because the simple marinade adds so much flavor while simultaneously taming that strong venison flavor that often isn't loved by all. This marinade is also great for venison steak or check out my venison steak with mushroom cream sauce for another I know you'll love!
After marinating, there are two great ways to cook backstrap: pan-seared and oven finished or grilled. When cooked properly to the right internal temperature, venison backstrap is so tender and juicy. You're going to love it! Just make sure you grab your digital meat thermometer!
And if you've got venison roast in the freezer, I can't recommend my Crockpot Venison Roast recipe enough! It many rave reviews.
Venison Backstrap Marinade
When it comes to venison marinade, I like to add to the flavor of venison without overpowering it. Using the marinade ingredients below, you can achieve that! Scroll down to the recipe card for the full ingredient lists and instructions.
I also use a similar combination of these marinade ingredients when making my venison steak with mushroom cream sauce!
- Olive oil
- Soy sauce
- Lemon juice
- Balsamic vinegar - or you can substitute apple cider vinegar
- Worcestershire
- Garlic
- Black pepper
You'll let the backstrap marinate for at least 4 hours or ideally overnight, flipping over halfway through to ensure both sides get marinated.
This is a great marinade for venison steaks, as well!
What makes venison taste gamey?
Wild game tastes a bit different compared to commercially available meats, like beef. It has a strong flavor, which is often referred to as "gamey." It's important to note that "gamey" doesn't refer to spoiled meat. Because deer and other wild game animals are herbivorous creatures that forage for food, their meat will naturally taste different than the meat you're used to buying at the store.
For some, wild game is an acquired taste, and I love sharing recipe tips that tone down those wild game flavors so that even those new to eating venison (or those who don't partially enjoy the strong flavor) can still prepare and enjoy venison.
If you or someone you're serving doesn't enjoy the strong flavors of venison, I recommend starting with these recipes: Slow Cooker Venison Roast, Beer Braised Venison Roast or Hearty Venison Stew. The long slow cooking process just about completely removes that "gamey" taste! Or for a recipe using ground beef, I recommend venison chili, as there are lots of great spices to compliment the venison.
What is the best way to cook the backstrap of a deer?
There are two common methods for cooking deer backstrap, also known as venison backstrap:
- Pan seared and oven finished venison backstrap
- Grilled venison backstrap
While I enjoy both methods, I more commonly pan sear and oven finish my venison backstrap because the grilling season in Minnesota is a short one. Pan searing gives you a really nice sear while locking in all of the juices before it goes into the oven to finish cooking so you don't over char the outside.
When cooking venison, like most meat, you should use a meat thermometer to ensure you don't overcook the meat, which causes it to become tough and dry.
Pro tip! Always account for the fact that the meat will continue to cook once it's removed from the heat source. The residual heat left in the meat will continue to cook the meat and the temperature will continue to rise 5-10 degrees. For example, if you want the venison backstrap cooked to medium (135 degrees F.), remove it from the heat source at 130 degrees Fahrenheit and let it rest on a plate for 5-10 minutes until it reaches 135 degrees Fahrenheit.
Why should you let meat rest after cooking
Cooking meat quickly over high heat draws all of the juices to the surface, so when you cut into the meat without letting it rest, all of the juices will run out, leaving you with dry meat.
So, let the cooked venison rest for 5-10 minutes after it's removed from the heat source. This allows the juices to redistribute throughout the meat, resulting in tender, juicy cuts. This also applies to cooking venison steak.
The best internal temperature for venison backstrap
I can not say this enough! Use a meat thermometer when cooking any meat to ensure you don't undercook it or overcook it, resulting in dry, tough meat. For venison backstrap, here are the temperatures for degree of doneness:
- Rare: 125 degrees F.
- Medium-rare: 130-135 degrees F.
- Medium: 135-140 degrees F.
- Medium-well: 140-145 degrees F.
- Well: 145-150 degrees F.
I like to cook venison backstrap to around 135 degrees F. It's still pink and juicy in the center, but not raw.
Frequently asked questions
Venison backstrap is also known as venison loin and runs the length of the deer's back, along the spine. Venison tenderloin is a cut of meat under the backstrap between the ribs and the rump. It's very tender and comparable to beef filet mignon.
Venison tenderloin, followed by venion backstrap, is the best cut of venison. They are both very tender, but venison tenderloin even more so. They are both boneless cuts of meat, and best served medium-rare. When overcooked, they can become tough and chewy, especially the backstrap.
Yes, venison cooked to an internal temperature of 145 degrees Fahrenheit (medium-well) is considered safe to eat, as this is the USDA's recommended minimum temperature. This temperature applies to whole cuts, such as backstrap and steak.
However, venison backstrap and steak is commonly enjoyed at 130-140 degrees Fahrenheit for medium-rare to medium doneness, as venison can become tough when overcooked. But, please know consuming any red meat cooked under 145 degrees Fahrenheit can increase your chance of food poisoning.
Venison backstrap is a very tender cut of meat when cooked properly. Just like a cut of beef steak, you want to avoid cooking overcooking it. I like to cook my backstrap to medium doneness (135-140 degrees Fahrenheit), resulting in a tender, juicy and flavorful cut of meat.
Marinating backstrap also helps to tenderize the meat, especially marinating overnight.
Freshly harvested venison can often times have a stronger flavor, so if desired, you can soak the backstrap in buttermilk for a couple hours, or overnight, to help remove the "gamey" flavor and draw out the blood. The acid in buttermilk also helps to tenderize the meat. Once you remove it from the buttermilk, give it a rinse and pat dry.
If the venison isn't freshly harvested (and it was properly processed), skip the buttermilk soak and simply add the thawed venison to the marinade. Marinating venison will help to remove "gamey" flavor while simultaneously adding lots of great flavor!
Did you try this recipe?
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Thanks so much! - Rachel
Marinated Venison Backstrap
Equipment
Ingredients
- 1 pound venison backstrap
- ½ tablespoon olive oil
Marinade
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons lemon juice (plus lemon wedges for optional garnish)
- 2 tablespoon balsamic vinegar (or apple cider vinegar)
- 1 tablespoon Worcestershire
- 2 garlic cloves minced
- ½ teaspoon black pepper
Instructions
Marinade
- Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through.
- About 30 minutes before you're ready to cook, remove the venison from the marinade and pat dry with paper towel. Set on a clean plate and allow to come to room temperature.
Pan seared and oven finished:
- Preheat the oven to 375 degrees F.
- Heat an oven-safe cast iron skillet with olive oil over medium-high heat. Once hot, add the backstrap and sear on all sides until a nice brown crust forms, including the ends by using tongs to stand the backstrap in the pan. This should take about 4-5 minutes total.
- If using an oven-safe skillet, transfer the skillet with the backstrap to the preheated oven. If your skillet isn't oven-safe, transfer the backstrap to an oven-safe dish with a little olive oil. Bake for 12-15 minutes, or until a meat thermometer reads 130-135 degrees. Keep in mind, the internal temperature of the meat will continue to rise about 5-10 degrees while the meat rests, bringing it closer to medium doneness. Transfer the backstrap to a plate or cutting board and let rest for 5-10 minutes before slicing.
- If desired, finish with a squeeze of lemon juice and a pinch of sea salt.
Grilled:
- Preheat the grill to medium-high heat.
- Place the backstrap on the hot grill and cook for 6-8 minutes, then flip and continue to cook another 6-8 minutes.
- The backstrap is done when a meat thermometer reads 130-135 degrees. Keep in mind, the internal temperature of the meat will continue to rise about 5-10 degrees while the meat rests, bringing it closer to medium doneness. Transfer the backstrap to a plate or cutting board and let rest for 5-10 minutes before slicing.
- If desired, finish with a squeeze of lemon juice and a pinch of sea salt.
Notes
What can I use if I don't have a cast iron skillet?
Cast iron skillets conduct heat evenly and allow you to get a nice sear on your steak. If you don't have a cast iron skillet, I recommend using a stainless steel skillet. Last resort, you can use a non-stick skillet, but you won't be able to get as nice of a sear on the steak. If you don't own a cast iron skillet, I highly recommend purchasing one! Lodge sells very reasonably priced cast iron skillets on Amazon. Here is a link to the one I own. The best internal temperature for venison backstrap/steak: I highly recommend using an instant read meat thermometer when cooking steak to ensure you don't overcook or undercook it. For venison, here are the temperatures for degree of doneness:- Rare: 125 degrees F.
- Medium-rare: 130-135 degrees F.
- Medium: 135-140 degrees F.
- Medium-well: 140-145 degrees F.
- Well: 145-150 degrees F.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Ray
This was very good!!! I marinated for five hours and grilled to 145. I might do 140 next time. My back strap was sliced and tenderized so it cooked very fast. I loved the marinade. Would make great fajitas sliced thin .