Mouthwatering Venison Backstrap Recipes You Need to Try

Venison backstrap is one of the most prized cuts of wild game, known for its tenderness and rich flavor. Whether grilled, pan-seared, or wrapped in bacon, this cut is incredibly versatile and makes for an unforgettable meal. If you're looking for the best ways to cook venison backstrap, check out these top recipes that will bring out the best in this delicious cut.

1. Grilled Venison Backstrap with Garlic Butter

? Best for: Outdoor grilling
⏳ Prep Time: 15 minutes
⏳ Cook Time: 10 minutes
? Serves: 4

Ingredients:

• 1 whole venison backstrap (about 1.5-2 lbs)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• 2 tbsp butter, melted
• 1 tbsp fresh parsley, chopped

Instructions:

1. Prepare the backstrap – Pat dry and coat with olive oil. Mix salt, pepper, paprika, and cayenne, then rub generously over the meat.
2. Preheat the grill to medium-high heat (about 400°F).
3. Grill the backstrap for 4-5 minutes per side for medium-rare, or longer for your desired doneness.
4. Make the garlic butter by combining melted butter, minced garlic, and parsley.
5. Rest the meat for 5 minutes before slicing. Drizzle with garlic butter and serve hot!

✅ Pro Tip: Letting the backstrap rest before slicing helps retain juices and keeps the meat tender.

2. Bacon-Wrapped Venison Backstrap with Brown Sugar Glaze

? Best for: Special occasions
⏳ Prep Time: 20 minutes
⏳ Cook Time: 25 minutes
? Serves: 4

Ingredients:

• 1 venison backstrap (cut into 6-inch sections)
• 8-10 slices of bacon
• ¼ cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper

Instructions:

1. Preheat oven to 375°F.
2. Wrap each backstrap section tightly with bacon, securing with toothpicks.
3. Mix glaze – Combine brown sugar, Dijon mustard, Worcestershire sauce, and black pepper.
4. Brush glaze generously over the bacon-wrapped backstrap.
5. Bake for 20-25 minutes, then broil for 2-3 minutes to crisp up the bacon.
6. Let rest for 5 minutes before slicing and serving.

✅ Pro Tip: Serve with mashed potatoes and roasted vegetables for a complete meal!

3. Pan-Seared Venison Backstrap with Red Wine Reduction

? Best for: Elegant dinner
⏳ Prep Time: 10 minutes
⏳ Cook Time: 15 minutes
? Serves: 2

Ingredients:

• 1 venison backstrap (sliced into medallions)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• ½ cup red wine
• ½ cup beef broth
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped

Instructions:

1. Season the medallions with salt and pepper.
2. Heat butter and olive oil in a cast-iron skillet over medium-high heat.
3. Sear the venison for 3-4 minutes per side for medium-rare. Remove and let rest.
4. Make the sauce – Add garlic, wine, and beef broth to the skillet, scraping up brown bits. Simmer until reduced by half.
5. Finish with rosemary, then pour the sauce over the venison before serving.

✅ Pro Tip: Serve with a glass of the same red wine used in the sauce for a perfect pairing!

4. Venison Backstrap Tacos with Chipotle-Lime Crema

? Best for: Casual meals
⏳ Prep Time: 15 minutes
⏳ Cook Time: 10 minutes
? Serves: 4

Ingredients:

• 1 venison backstrap, sliced into thin strips
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn tortillas
• ½ cup shredded cabbage
• ¼ cup fresh cilantro
• 1 avocado, sliced

For the Crema:

• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chipotle hot sauce

Instructions:

1. Season venison strips with chili powder, cumin, garlic powder, and salt.
2. Sauté in olive oil over medium-high heat for 4-5 minutes until cooked through.
3. Mix the crema ingredients in a small bowl.
4. Warm the tortillas and fill with venison, cabbage, cilantro, and avocado.
5. Drizzle with chipotle-lime crema and serve immediately.

✅ Pro Tip: Add pickled onions or queso fresco for extra flavor!

5. Smoked Venison Backstrap with Maple Glaze

? Best for: Slow-cooking enthusiasts
⏳ Prep Time: 10 minutes
⏳ Cook Time: 2-3 hours
? Serves: 4

Ingredients:

• 1 venison backstrap
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• ¼ cup maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Rub backstrap with olive oil, salt, pepper, and garlic powder.
2. Preheat smoker to 225°F and use hickory or applewood chips.
3. Smoke the backstrap for 2-3 hours or until internal temperature reaches 130°F for medium-rare.
4. Mix glaze – Combine maple syrup and apple cider vinegar. Brush over meat in the last 30 minutes.
5. Rest for 10 minutes, then slice and serve.

✅ Pro Tip: Serve with roasted sweet potatoes for a perfect smoky-sweet combination!

Final Thoughts

Venison backstrap is one of the most delicious and versatile cuts of wild game. Whether grilled, smoked, seared, or wrapped in bacon, these recipes will bring out the rich flavor and tenderness of your harvest.