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Deer Backstrap Recipe

Tender deer backstrap marinated in herbs and spices and grilled to perfection, offering a rich, savory flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds deer backstrap
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and pepper to taste

Equipment

  • Sharp knife for trimming
  • Cutting board
  • Mixing bowl for marinating
  • Grill or grill pan
  • Tongs for flipping
  • Meat thermometer

Method
 

  1. Trim any silver skin from the deer backstrap using a sharp knife to ensure tenderness.
  2. In a mixing bowl, combine the olive oil, minced garlic, Worcestershire sauce, soy sauce, chopped rosemary, chopped thyme, salt, and pepper to prepare the marinade.
  3. Add the backstrap to the marinade, coat evenly, and refrigerate for at least 30 minutes.
  4. Preheat the grill or grill pan to medium-high heat (about 400°F).
  5. Remove the backstrap from the marinade and let the excess drip off before placing it on the hot grill.
  6. Grill the backstrap for 4-5 minutes per side for medium-rare doneness.
  7. Use a meat thermometer to check the internal temperature reaches 130-135°F.
  8. Remove the backstrap from the grill and let it rest for 5-10 minutes to redistribute the juices.
  9. Slice the backstrap into medallions and serve immediately.

Notes

Serve with roasted vegetables or mashed potatoes and let the meat rest before slicing to retain its juices.