In my home state of Minnesota, I don’t grill much during winter because it’s easier to cook inside. For me, grilling season officially begins with the warmer temps of spring.
With this in mind, I recently read an outstanding article on the National Deer Association website by Evan Barrett, a professional chef who killed his first deer at an NDA Field to Fork event in 2021. Click here to check out his venison backstrap grilling tips.
Here’s a quick summary of his advice.
- For best results — medium rare inside with exterior sear — leave backstrap in pieces at least 6 inches long (see above photos).
- Olive oil helps salt and pepper stick to meat prior to cooking.
- Grill must be hot; oil grates.
- Sear backstrap; don’t move it until meat releases from grate on its own (3-4 minutes).
- After meat releases, flip it and sear other side (3-4 minutes).
- Finish cooking meat over indirect heat; remove from grill when digital thermometer, placed in thickest part of backstrap, reads 120 degrees.
- Rest backstrap on warm plate (uncovered) for at least 10 minutes to allow juices to settle throughout meat.
Remember, it’s easy to overcook venison; be ready to turn after 3 minutes. If you become distracted inside and don’t get back to the grill for 5 minutes, it could be too late if your goal is medium rare.