When it comes to game meats, few options offer the same level of tenderness and flavor as a well-cooked venison backstrap. With its lean profile and rich, earthy taste, this cut of meat is perfect for adventurous cooks looking to try something new. In this article, we’ll explore 20 mouth-watering recipes that showcase the versatility and deliciousness of venison backstrap. From classic grilled preparations to bold, international-inspired dishes, these recipes are sure to inspire even the most skeptical palates.
Whether you’re a seasoned hunter or just looking for a unique dinner option, these venison backstrap recipes have something for everyone. So grab your apron and let’s dive into the world of tender perfection – it starts with these 20 juicy venison backstrap recipes!
Garlic Butter Grilled Venison Backstrap
This recipe yields a tender and flavorful venison backstrap with a rich garlic butter sauce, perfect for special occasions or everyday meals. With minimal ingredients and effort, you’ll be delighted by the result.
Ingredients:
– 1 venison backstrap (6-8 oz)
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter, softened
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together minced garlic and softened butter until well combined.
3. Season the venison backstrap with salt and pepper on both sides.
4. Brush the garlic butter mixture evenly onto the venison backstrap, making sure to cover all surfaces.
5. Grill the venison for 4-6 minutes per side, or until it reaches desired doneness (130°F – 140°F internal temperature).
6. Remove from heat and let rest for 5 minutes before slicing.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-16 minutes
Herb-Crusted Venison Backstrap with Red Wine Reduction
Experience the rich flavors of game meats with this elegant and savory venison dish, perfect for a special occasion or dinner party. This recipe combines the tender backstrap with a fragrant herb crust and a bold red wine reduction.
Ingredients:
– 1 venison backstrap (6-8 oz)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tbsp butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Rub the herb mixture all over the venison backstrap, making sure to coat evenly.
4. Place the backstrap on a baking sheet lined with parchment paper and roast for 12-15 minutes or until cooked to desired level of doneness.
5. While the venison is cooking, reduce red wine in a saucepan over medium heat until thickened to your liking (about 10-15 minutes).
6. Remove venison from oven and brush with butter. Serve with reduced red wine sauce spooned over the top.
Cooking Time: 12-15 minutes
Smoked Venison Backstrap with Cherry Glaze
This recipe combines the rich flavor of smoked venison with the sweet and tangy taste of cherry glaze, creating a unique and delicious dish perfect for special occasions.
Ingredients:
– 1-2 lbs venison backstrap
– 1 cup cherry glaze (homemade or store-bought)
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1 tsp black pepper
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the venison backstrap, making sure to coat it evenly.
4. Place the venison in the smoker, fat side up. Close the lid and smoke for 2-3 hours or until the internal temperature reaches 140°F.
5. While the venison is smoking, heat the cherry glaze in a saucepan over medium heat until warm and syrupy.
6. Once the venison is done, brush it with the warm cherry glaze during the last 15 minutes of cooking.
7. Remove from smoker and let rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Pan-Seared Venison Backstrap with Mushroom Sauce
A classic combination of flavors and textures, this recipe showcases the tender venison backstrap paired with a rich and earthy mushroom sauce. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 venison backstrap (6 oz), trimmed
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/4 cup beef broth
– 2 tbsp butter
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season venison backstrap with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear the venison for 2-3 minutes per side, or until cooked to desired doneness. Transfer to a plate and let rest.
4. In the same skillet, add garlic and sauté for 1 minute. Add mushrooms and cook until tender, about 5 minutes.
5. Add white wine and beef broth to the skillet, scraping up any browned bits. Bring to a simmer and cook until liquid is almost reduced, about 2-3 minutes.
6. Stir in butter until melted. Serve the venison backstrap with mushroom sauce spooned over the top. Garnish with parsley if desired.
Cooking Time: 20-25 minutes
Venison Backstrap Medallions with Blueberry Balsamic Glaze
Elevate your dinner game with this succulent and flavorful venison recipe, perfectly paired with a sweet and tangy blueberry balsamic glaze.
Ingredients:
– 4-6 venison backstrap medallions (about 1 inch thick)
– 1 cup blueberries
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine blueberries, balsamic vinegar, and honey. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes or until the glaze has thickened slightly.
3. Season venison medallions with salt and pepper.
4. Heat olive oil in an oven-safe skillet over high heat. Sear venison medallions for 2-3 minutes per side, or until browned.
5. Transfer skillet to preheated oven and cook for 10-12 minutes or until cooked to desired level of doneness.
6. Serve venison with blueberry balsamic glaze spooned over the top.
Cooking Time: 20-25 minutes
Juniper Berry and Rosemary Venison Backstrap
Juniper Berry and Rosemary Venison Backstrap Recipe
A classic game meat dish with a modern twist, this recipe combines the rich flavor of venison backstrap with the earthy sweetness of juniper berries and the herbaceous freshness of rosemary.
Ingredients:
– 1 (6 oz) venison backstrap
– 2 tbsp olive oil
– 1 tsp dried juniper berries
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, juniper berries, and rosemary.
3. Place the venison backstrap in a shallow dish and brush the juniper-rosemary mixture evenly over both sides of the meat.
4. Season with salt and pepper to taste.
5. Place the venison backstrap on a baking sheet lined with parchment paper and roast for 12-15 minutes, or until cooked to desired level of doneness.
Cooking Time: 12-15 minutes
Venison Backstrap Wrapped in Bacon
Transform your venison backstrap into a savory masterpiece by wrapping it in crispy bacon and slow-cooking it to perfection.
Ingredients:
– 1 venison backstrap (6-8 oz)
– 4-6 slices of thick-cut bacon
– 2 tbsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 275°F (135°C).
2. Season the venison backstrap with salt and pepper.
3. Cut the bacon into long strips, about 1 inch wide.
4. Wrap each strip of bacon around the venison backstrap, overlapping the slices as needed.
5. Place the wrapped venison on a baking sheet lined with parchment paper, seam-side down.
6. Drizzle the olive oil over the bacon and venison.
7. Cook for 2-3 hours, or until the bacon is crispy and the venison reaches your desired level of doneness.
Cooking Time: 2-3 hours
Blackened Venison Backstrap with Cajun Spices
This bold and flavorful dish combines the richness of venison backstrap with the spicy kick of Cajun seasonings, perfect for a hearty and satisfying meal.
Ingredients:
– 1 (6-8 oz) venison backstrap
– 2 tbsp Cajun seasoning blend
– 1 tsp paprika
– 1 tsp garlic powder
– 1/4 tsp cayenne pepper
– 2 tbsp butter, divided
– Salt and pepper to taste
Instructions:
1. Preheat skillet or grill pan over medium-high heat.
2. In a small bowl, mix together Cajun seasoning blend, paprika, garlic powder, and cayenne pepper.
3. Season the venison backstrap with salt and pepper, then coat evenly with the Cajun spice mixture.
4. Add 1 tbsp butter to the preheated skillet or grill pan. Sear the venison for 2-3 minutes per side, or until cooked to desired level of doneness.
5. Remove from heat and let rest for 2-3 minutes before slicing.
6. Serve with remaining 1 tbsp butter melted over the top.
Cooking Time: Approximately 8-10 minutes total, depending on thickness of backstrap and desired level of doneness.
Venison Backstrap with Creamy Peppercorn Sauce
This classic combination of tender venison backstrap and rich peppercorn sauce is a perfect match for any special occasion. The creamy sauce complements the gamey flavor of the venison, creating a truly unforgettable dish.
Ingredients:
– 1 (6-8 oz) venison backstrap
– 2 tbsp olive oil
– 1 tsp black pepper
– 1 tsp white peppercorns, crushed
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the venison backstrap with black pepper and olive oil.
3. Sear the venison in a hot skillet for 2-3 minutes per side, or until browned.
4. Transfer the venison to a baking sheet and roast for 10-12 minutes, or until cooked through.
5. Meanwhile, combine crushed peppercorns, garlic, heavy cream, and Parmesan cheese in a saucepan.
6. Simmer over medium heat until the sauce thickens slightly.
7. Serve the venison with the creamy peppercorn sauce spooned over the top.
Cooking Time: 20-25 minutes
Grilled Venison Backstrap with Chimichurri
Elevate your outdoor cooking experience with this flavorful combination of grilled venison backstrap and tangy chimichurri sauce.
Ingredients:
– 1 lb venison backstrap, trimmed of excess fat
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, parsley, oregano, and red wine vinegar.
3. Season venison backstrap with salt and pepper.
4. Grill venison for 8-10 minutes per side, or until it reaches desired level of doneness.
5. Let venison rest for 5 minutes before slicing against the grain.
6. Serve sliced venison with chimichurri sauce spooned over the top.
Cooking Time: 20-25 minutes
Venison Backstrap Stir-Fry with Asian Vegetables
This recipe combines the rich flavor of venison backstrap with a colorful medley of Asian vegetables, creating a delicious and healthy stir-fry. Perfect for a quick dinner or special occasion.
Ingredients:
– 1 lb venison backstrap, sliced into thin strips
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed Asian vegetables (bell peppers, carrots, broccoli, mushrooms)
– 2 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add venison and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add onion and garlic; cook until onion is translucent.
4. Add Asian vegetables and cook until tender-crisp, about 4-5 minutes.
5. Return venison to the pan and stir in soy sauce and oyster sauce (if using).
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds (if desired).
Cooking Time: 15-20 minutes
Venison Backstrap Tacos with Avocado Lime Crema
Savor the bold flavors of the wild with these mouthwatering Venison Backstrap Tacos, served with a refreshing Avocado Lime Crema.
Ingredients:
– 1 venison backstrap (about 1 lb)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8 corn tortillas
– Avocado Lime Crema (recipe below)
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, cumin, and chili powder. Brush the mixture onto both sides of the venison backstrap.
3. Grill the venison for 4-5 minutes per side, or until cooked to desired level of doneness. Let rest before slicing into thin strips.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with sliced venison, Avocado Lime Crema, and desired toppings.
Avocado Lime Crema:
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon sour cream
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Serve immediately.
Cooking Time: 15-20 minutes
Venison Backstrap Sliders with Caramelized Onions
Elevate your game day spread with these savory sliders, featuring tender venison backstrap and sweet caramelized onions.
Ingredients:
– 1 lb venison backstrap
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 8 slider buns
– Optional toppings: cheddar cheese, crispy bacon, lettuce, tomato
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season venison backstrap with salt and pepper.
3. Grill venison for 3-4 minutes per side, or until internal temperature reaches 145°F. Let rest before slicing into thin strips.
4. In a large skillet, caramelize onions over low heat for 20-25 minutes, stirring occasionally.
5. Assemble sliders by placing sliced venison onto buns, followed by caramelized onions and desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 30-40 minutes (includes resting time)
Venison Backstrap and Wild Mushroom Risotto
This recipe combines the rich flavors of wild mushrooms and creamy risotto with the tender, lean meat of venison backstrap. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 (6 oz) venison backstrap
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine
– 2 tablespoons butter
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the venison backstrap with salt and pepper.
3. Roast the venison in the oven for 10-12 minutes or until medium-rare.
4. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until tender.
5. Add Arborio rice to the skillet and cook for 1 minute.
6. Gradually add warmed broth, stirring continuously, until the risotto is creamy.
7. Stir in white wine and butter.
8. Serve the roasted venison with the wild mushroom risotto.
Cooking Time: Approximately 25-30 minutes
Venison Backstrap Kebabs with Pineapple Marinade
Elevate your outdoor cooking game with these succulent venison backstrap kebabs smothered in a tangy pineapple marinade. Perfect for a summer BBQ or camping trip, this recipe is sure to impress.
Ingredients:
– 1 lb venison backstraps, sliced into 1-inch pieces
– 1 cup pineapple juice
– 1/2 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together pineapple juice, brown sugar, soy sauce, olive oil, garlic, and ginger.
3. Add the venison backstrap pieces to the marinade and refrigerate for at least 4 hours or overnight.
4. Thread marinated venison onto wooden skewers, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes per side, or until cooked through.
6. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Venison Backstrap with Roasted Garlic and Thyme
Elevate your venison backstrap game with the rich flavors of roasted garlic and thyme. This simple yet impressive dish is perfect for special occasions or a cozy night in.
Ingredients:
– 1-2 lbs Venison Backstrap
– 3-4 cloves of garlic, peeled and separated
– 2 tbsp olive oil
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the garlic cloves on a piece of aluminum foil, drizzle with olive oil, and fold into a packet.
3. Roast the garlic in the preheated oven for 20-25 minutes, or until soft and caramelized.
4. Meanwhile, season the venison backstrap with salt and pepper to taste.
5. Remove the roasted garlic from the oven and let it cool slightly.
6. Spread the roasted garlic over the venison backstrap, leaving a small border around the edges.
7. Place the thyme sprigs on top of the garlic, then sprinkle with a pinch of salt and pepper.
8. Cook the venison in a preheated skillet or oven at 375°F (190°C) for 10-12 minutes per pound, or until cooked to your liking.
Cooking Time: Approximately 30-40 minutes for a 1-2 lb backstrap.
Venison Backstrap Stuffed with Spinach and Feta
A classic combination of earthy venison and tangy feta cheese, elevated by the freshness of spinach. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 venison backstrap (about 1 pound)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together spinach, feta cheese, and garlic.
3. Lay the venison backstrap flat and make a horizontal incision along the center of the meat, being careful not to cut all the way through.
4. Stuff the spinach-feta mixture into the incision, spreading it evenly along the length of the backstrap.
5. Close the incision by folding the edges of the meat over the filling, securing with toothpicks if needed.
6. Drizzle the olive oil over the venison and season with salt and pepper.
7. Place the stuffed backstrap on a baking sheet lined with parchment paper and roast for 20-25 minutes per pound, or until cooked to desired doneness.
Cooking Time: approximately 45-60 minutes for a 1-pound backstrap.
Venison Backstrap with Bourbon Glaze
Elevate your game day feast with this mouthwatering venison backstrap dish, smothered in a rich bourbon glaze. This recipe is perfect for adventurous foodies and hunters alike.
Ingredients:
– 1 (6-8 oz) venison backstrap
– 1/4 cup brown sugar
– 2 tbsp bourbon whiskey
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together brown sugar, bourbon whiskey, apple cider vinegar, Dijon mustard, and Worcestershire sauce.
3. Season the venison backstrap with salt and pepper.
4. Place the backstrap on a baking sheet lined with parchment paper.
5. Brush the bourbon glaze evenly over the venison.
6. Roast in the preheated oven for 12-15 minutes or until the venison reaches desired doneness (130°F – 140°F / 54°C – 60°C).
7. Let rest for 5 minutes before slicing and serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 12-15 minutes
Venison Backstrap and Sweet Potato Hash
Venison Backstrap with Sweet Potato Hash Recipe
This recipe combines the rich flavor of venison backstrap with the natural sweetness of sweet potatoes, making for a hearty and satisfying meal.
Ingredients:
– 1 venison backstrap (6-8 oz), trimmed of excess fat
– 2 large sweet potatoes, peeled and diced
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tsp dried thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the venison backstrap with salt, pepper, and thyme (if using). Let it sit at room temperature for 30 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Sear the venison backstrap for 2-3 minutes on each side, or until browned. Transfer to a baking sheet lined with parchment paper.
4. Roast the venison in the preheated oven for 12-15 minutes, or until it reaches your desired level of doneness.
5. Meanwhile, toss the sweet potato dice with olive oil, salt, and pepper on a separate baking sheet. Roast in the same oven for 20-25 minutes, or until tender and caramelized.
6. Serve the venison backstrap sliced, atop a bed of sweet potato hash.
Cooking Time: 35-40 minutes
Venison Backstrap with Honey Mustard Glaze
Elevate your dinner game with this succulent venison backstrap recipe, perfectly glazed with a sweet and tangy honey mustard sauce. This easy-to-make dish is perfect for special occasions or a cozy night in.
Ingredients:
– 1 (6-8 oz) venison backstrap
– 2 tbsp honey
– 1 tbsp whole-grain mustard
– 1 tsp olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the venison backstrap with salt and pepper.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the backstrap for 1-2 minutes per side, or until browned.
4. Transfer the skillet to the preheated oven and cook for 8-10 minutes, or until the venison reaches desired doneness.
5. Meanwhile, whisk together honey and mustard in a small bowl.
6. Remove the skillet from the oven and brush the honey mustard glaze over the backstrap.
7. Return the skillet to the oven and bake for an additional 2-3 minutes, or until the glaze is caramelized.
8. Remove from heat and let rest for 5 minutes before slicing and serving. Garnish with fresh thyme leaves.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the rich flavors of venison backstrap with these 20 mouthwatering recipes! From classic grilled and pan-seared dishes to innovative stir-fries and tacos, there’s something for every taste. Try garlic butter grilling, herb-crusted red wine reduction, or smoked cherry glaze for a sweet and savory twist. Spice things up with cajun blackening or juniper berry and rosemary crusts. Whether you’re a seasoned hunter or just looking to try something new, these recipes are sure to please even the most discerning palate.
