Jake's Outdoors » Blog Archive » Grilled Backstraps

Grilled Backstraps

June 18th, 2006

Here is a recipie for venison tenderloins (some call them inner loins, or fillets):

–Prepare a marinade made with 1/2 olive oil, and 1/2 fruit juice (apple juice, or orange juice works well)
–Marinade the meat for several hours in the refrigerator
–Heat grill to very hot temperature
–Place backstraps on grill, and cook for 2-3 minutes
–Sprinkle meat with salt and pepper (and I add “mesquite smoked” seasoning salt as well)
–Turn and cook another 2-3 minutes (at this point, you only want to sear the meat)
–Turn the temperature down on the grill (to medium or low), and grill meat to desired degree of “doneness” (anything over medium begins to deminish the quality of the flavor of the meat)
–You can turn the meat another time or two, depending on thickness, to grill in a balanced way

This is one of my favorite ways to grill venison, and works well with regular steaks as well!  It is quick, easy and delicious.



No Responses to “Grilled Backstraps”

  1. Thanks for the recipe, it will come in handy in the next few weeks.

  2. I have had some venison in my freezer that some relatives from up north sent down to me. I have never cooked it because I could never find a recipe that sounded good. This one sounds great! I am off to the freezer to get the venison. Thanks for the recipe.

  3. Good recipe. I will have to try it out.

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