Grilled Rosemary / Thyme Venison backstrap

by Remi
(Casco, MI)


3 lbs of Venison backstrap (whole or steaks)

2- Cloves of minced garlic

2- Medium shallots or 2 Tbl. Red onion

1- Tbl. fresh picked thyme or rosemary

1/4- Cup olive oil

1- tsp. fresh ground black pepper

1/2- tsp. kosher salt


Combine all ingredients in a bowl and pour over back strap in a sealable plastic bag and refrigerate for 8 to 12 hours. Rotate the meat at least once during this time.

Heat grill to high, grill backstrap to the temperature of medium rare to medium. Anything over medium will make the meat dry and tough. Let the meat rest for 5 to 10 minutes before slicing. Slicing the meat right after you remove it from the grill you will lose all the juice in the meat.


You can also pre slice the venison backstrap into steaks one to two inches and marinate for 2 to 4 hours. Turn your grill on high give it 15 minutes to heat up. Put back strap steaks on the grill it should only take 1 to 2 minutes per side and their done. There will be flames from the oil but it just adds more flavor. I make these steaks on a charcoal grill.

Note #2:

I like to top the steaks with a little gorgonzola cheese makes them taste even better. Not that it needs it!

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