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marinated venison backstrap on a plate

Marinated Venison Backstrap

Rachel Riesgraf
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.
4.50 stars
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 25 minutes
Course Dinner
Servings 4 people

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, brining it closer to medium doneness. Transfer the backstrap to a plate and loosely tent with tinfoil 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, brining it closer to medium doneness. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing.
  • If desired, finish with a squeeze of lemon juice and a pinch of sea salt.

Notes

Use a meat thermometer to check the internal temperature of the venison.
  • 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.

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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