Quick Answer
To prepare venison backstrap for the grill, first trim the silverskin and excess fat, then season with salt, pepper, and your desired dry rub. Next, tie the backstrap with kitchen twine and let it sit at room temperature for 30 minutes. Grill over medium-high heat for 4-6 minutes per side, or until it reaches your desired level of doneness.
Removing Silverskin and Excess Fat
When preparing venison backstrap for the grill, one of the most crucial steps is removing the silverskin and excess fat. The silverskin, a thin membrane that covers the meat, can be bitter and unpleasant to eat. To remove it, use a sharp knife to carefully cut along both sides of the membrane, then peel it back and discard it. Excess fat should also be trimmed to prevent flare-ups on the grill. For a standard backstrap, aim to remove around 10-15% of the fat.
Seasoning and Tying
Once the silverskin and excess fat have been removed, it’s time to season the backstrap. Use a dry rub that complements the natural flavors of the venison, such as a mixture of salt, pepper, garlic powder, and paprika. Apply the rub evenly to the meat, making sure to coat all surfaces. To ensure even cooking, tie the backstrap with kitchen twine in 1-inch intervals. This will also help the meat hold its shape on the grill. For a standard backstrap, aim to tie it 5-7 times.
Grilling and Temperature Control
When grilling the venison backstrap, it’s essential to maintain a consistent temperature. Preheat your grill to medium-high heat (around 400°F), then add a small amount of oil to the grates. Place the backstrap on the grill and sear for 4-6 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature, aiming for at least 130°F for medium-rare. For a standard backstrap, aim to grill it for 8-12 minutes total.
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