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Grilled Venison Backstrap Recipe

Grilled Venison Backstrap with Compound Butter

Author: Larry White
Hot and fast grilled venison backstrap finished with steakhouse herb butter. Rosy slices, clean wild game flavor, and a glossy finish.
5 from 7 votes
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Course Main Course
Cuisine American
Prep Time15 minutes
Cook Time6 minutes
Resting Time10 minutes
Servings: 4

Ingredients 

For the Backstrap

  • 2 whole venison backstraps, (trimmed of silver skin)
  • 1.5 tsp kosher salt per pound of meat
  • 1 tsp freshly ground black pepper
  • 1 tbsp neutral high-heat oil

For the Compound Butter

  • 8 tbsp unsalted real butter, (room temperature)
  • 1 tsp minced fresh rosemary
  • 1 tsp minced fresh thyme
  • 1/2 tsp finely grated lemon zest
  • 1/2 tsp kosher
  • 1/2 tsp black pepper (toasted and freshly cracked is best)

Instructions

  • Salt: Pat the backstrap dry with paper towels. Season evenly with kosher salt. Set on a rack and refrigerate uncovered 1 to 8 hours.
  • Make the butter: In a bowl, mash the butter with rosemary, thyme, lemon zest, salt, and pepper. Spoon onto plastic wrap, roll into a tight log, and chill until firm. Slice into thin coins and then rest at room temperature. For convenience, simply serve at room temperature as a spread, skipping the rolling and chilling steps.
  • Rest at room temperature: Set the meat out uncovered at room temperature between 30 minutes and an hour. Pat the meat dry with paper towels.
  • Preheat the grill: Set up a two-zone fire. Hot side 500 F or higher for searing; cool side for indirect heat. Clean and oil the grill grates.
  • Final prep: Pat the meat dry again. Lightly brush with oil and season with black pepper.
  • Sear: Sear over the hot zone for around 2 to 3 minutes per side until well colored.
  • Finish: Move to the cool side and cook until the center reaches an internal temperature of 120-125°F. Use an instant-read thermometer and probe from the side into the center.
  • Rest and slice: Transfer to a wire rack or warm platter. And top with a little bit of the butter. Rest 8–10 minutes. Slice across the grain into 1/2-inch pieces on a cutting board.
  • Butter and serve: Top the slices with more compound butter. Spoon any juices over the meat and serve immediately.

NOTES

  • Target temps: Pull at 120-125 F and let carryover land at 125-130 F. Avoid cooking past 135 F.
  • Two-zone grill: Sear over high heat, finish on indirect heat. If color hits before temp, move to the cool side and close the lid.
  • Grates and sticking: Clean and oil the grates right before cooking. Light oil on the meat helps.
  • Seasoning: Keep rubs simple so they do not scorch. Save any sweet sauce for a dipping sauce.
  • Make-ahead: compound butter holds 5 days refrigerated or 1 month frozen. Salt the backstrap up to 12 hours ahead.
  • Storage: refrigerate leftovers in an airtight container up to 3 days.
  • Reheating: warm slices gently in a covered skillet with a small knob of butter. 
  • Swaps: Chives or parsley work in place of rosemary or thyme in the butter.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!