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?
I'd love to hear from you! Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. I appreciate your helpful feedback! Follow me on Instagram, TikTok, Facebook and Pinterest for more delicious recipes!
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.
Susan says
I used the marinade tonight for butterflied deer steaks from the backstrap. It really added a lovely compliment to the steaks. In past, I grilled the backstrap, and it was perfect!
Thank you!
David says
Can’t wait to cook with this recipe, but do I soak in buttermilk before the marinade or after the marinade ?
Rachel Kochlin says
Great question, David! If you would like to soak in buttermilk, you would do so BEFORE you marinate the venison. The buttermilk soak is optional, if you want to help draw out more "gamey" flavor.
David says
Great was pretty sure that was the answer but wanted to make sure.
Last question, after I remove from marinade, pat dry and set on plate for about 30 minutes, do add the marinade back when I’m cooking on cast iron pan?
Rachel Kochlin says
Nope, you can discard the marinade. I hope you love the recipe! Let me know if you have any more questions.
Stev Peters says
Grilling instructions - Maybe add - Apply olive oil before searing on grill.
Chelsea Gonzales says
The flavor was phenomenal, I added fresh Rosemary to the marinade.
However, I am young and new to cooking meat. The instructions said 4-5 minutes on all side. I literally cooked on each side 4-5 minutes which overcooked the meat and made it super tough.
Please specify 4-5 minutes total searing time for the newbies.
Thanks again! I will refer back to this recipe next time I get to cook deer.
Modern Farmhouse Eats says
Chelsea, I'm sorry about the recipe confusion. I updated the instructions to make it more clear! Thank you for giving the recipe a try. I'm glad you still enjoyed it!
Vicki says
Made tonight for the first time and was delicious! Husband does not like balsamic vinegar so I kept that ingredient a secret until he did the taste test. Our son said it reminded him of Black Diamond Steak. Definitely making again! Thanks for the recipe!!
Alan Greene says
This was absolutely the BEST Venison I've ever eaten. I'm saving this recipe for other meats. Even the people in my family who do not eat beef or pork tried this backstrap and were amazed. There was none remaining for leftovers. THANK YOU for sharing this recipe. Sometimes, online recipes are hit or miss or everybody tries to alter the recipe before even trying it out, as written. I put mine in a freezer bag, on a plate, in the fridge and did rotate it every few hours. I don't know how much of a difference that made. That's just how I did it. I seared in a skillet and oven baked. Timing and temperature were perfect.
Alan Greene says
I meant to say I marinated overnight.
Modern Farmhouse Eats says
Alan, thank you so much for sharing a review! That makes me so happy to hear that the recipe was such a big hit with your whole family!! I hope you give my other venison recipes a try.
Deb says
Could I use juice from an orange 🍊 instead of lemon juice?
Modern Farmhouse Eats says
Hi Deb! I personally haven't tried it, so I can't say for sure, but I definitely think it's worth a shot! Since an orange is sweeter, it may change the flavor profile slightly. I would love to hear how it turned out!
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Lorraine Cooper says
This was such a good recipe. Inexperienced in cooking venison but I followed this to the tee and the venison was perfectly medium rare. The marinade was delicious I heated it up at the end to use as a sauce. Soaking in buttermilk is such a great idea. I soaked for about 18 hours and it didn't taste gamey at all. Thanks so much. So happy to do this meat justice.
Modern Farmhouse Eats says
Lorraine, I'm so thrilled that you loved the recipe!! We work so hard to harvest venison, so it's so important to find good recipes. Thanks so much for sharing a review. I hope you give some of my other venison recipes a try!
Roxanne says
This made for such a delicious tasting nilgai backstrap. Ours was a bit thin but I just watched the time and took it out at 10 minutes. So delicious this will be my go to recipe for wild game.
Savannah says
Just made this for lunch for my family and my husband's friend, who had given us the backstrap. Rave reviews from everyone. Your marinade is pretty much exactly what I would do, without a recipe. I was searching for a recipe, mainly for the cook time and temperature, because I really did not want to accidentally overcook it. It was perfect, thank you!
Modern Farmhouse Eats says
Savannah, I'm so glad you all enjoyed the recipe!! Thanks so much for leaving a review!
Anonymous says
This recipe is amazing, easy, delicious and it’s similar to one my grandmother use to make. I have been deer hunting since I was a young girl so I am very familiar with preparing venison ! Thank you so much for posting this, my husband and son love it.
Modern Farmhouse Eats says
Always nice to hear from fellow female deer hunters 😊 I'm so happy that your family enjoyed the recipe! Thank you for the review!
Trendal says
Very nice. We were out of soy sauce so I subbed with Worcestershire, sprinkled with garlic salt and lots of ground pepper at the grill Apple Cider Vinegar and 3x ground pepper in the marinade. Grilled over mesquite but I put almond wood on right before meat so I have flames coming through the grate. Let it sit till one side it showing a little color, roll it and clap the lid on. The almond wood snuffs out and becomes a smoker. Couple more minutes and it's done.
Modern Farmhouse Eats says
Trendal, that sounds amazing!! I'm so glad you enjoyed the recipe. Thanks for sharing your tips and tricks!
Rob says
You knocked this out of the park. My wife and daughter both loved it. It is a special occasion when they both approve of wild game recipes. I will be making it again soon. Thanks for taking the time to share it.
Modern Farmhouse Eats says
Rob, I am very happy that your family enjoyed the recipe!! 😊 Thank you so much for the review!
Linda says
This recipe is just awesome. I made the oven bake method. I’ve never cooked venison tenderloin before and had my doubts as to how it would turn out. I followed the recipe precisely and it really was the most delicious tenderloin I’ve ever had even compared to beef. Thanks so much!
Modern Farmhouse Eats says
Linda, this makes me so happy! We work so hard to harvest a limited supply of deer meat, so making sure it's cooked perfectly can be intimidating. I am so glad that you enjoyed the recipe!