James' Grilled Backstrap

by James Green
(Moore Township, PA)

1-whole backstrap cut in half or quaters

2-tablespoons of Montreal Steak seasoning
3-tablespoons of Soy sauce
1/8-1/4 cup of virgin olive oil

In a bowl, mix seasoning, soy sauce, and olive oil and pour on the backstraps. Use a spoon to coat each backtrap well on both sides and refridgerate for 30 minutes to 1 hour.

Next, set your grill on high and add the backstraps. Be careful when doing this as the olive oil is flammable. I usually sear both sides then lower heat to medium and cook to your liking. Take the straps off the grill and let them rest for a few minutes before serving.


Just a side note, you might have to alter the amount of ingredients because it can come out salty depending on what type of soy sauce you use, and too much olive oil will make it taste bland.

I have turned many people into venison lovers with this recipe, even people who have had bad experiences with venison.

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