Just the thought of grilled venison backstrap can make your mouth water. With its flavorsome and tender qualities, few cuts of meat are as appetizing as grilled venison backstrap.
If you’re like me, a secret stash of venison backstrap is guarded under lock and key. Not literally, but almost. As bowhunters, we recognize a package of venison backstrap is more than just a piece of venison, it’s the reward of a successful hunt tucked neatly into the freezer.
Now that the weather is perfect for grilling, thaw out that stash of venison backstrap and treat yourself to a dinner filled with the perfect blend of wild and zesty.
There are plenty of ways to fix mouthwatering grilled venison backstrap. One of our personal favorites is grilled venison backstrap kabobs with peanut sauce and grilled romaine. Blending the luscious flavors of peppers, mushrooms and onions compliments the already heavenly taste of backstrap. The peanut sauce adds a full-bodied flavor to your palate and the grilled romaine provides a side of green and is a healthy addition to an already lean meal.
Grilled Venison Backstrap Kabob Ingredients
• 1-2 lbs of venison backstrap, cut into approx. 2-inch cubes
• 2 red peppers, cut into 2-inch slices
• 2 green peppers, cut into 2-inch slices
• 2 sweet onions, cut into 2-inch slices
• 1 10oz package of white button mushrooms
Venison Backstrap Kabob Marinade
• ¾ cup of olive oil
• ¼ cup of apple cider vinegar
• ¾ cup of soy sauce (preferably low sodium)
• 1 tsp of garlic salt
• ¼ cup of brown sugar
• 2 tbsp of Sriracha chili sauce
• 1 tsp of PB2 powdered peanut butter
In a gallon ziplock bag, mix the marinade ingredients. Place the cubed venison backstrap into the ziplock and allow to marinate in the refrigerator for 4-6 hours.
When you’re ready to cook, remove the venison backstrap and thread evenly, with the slices of onion and peppers, onto the metal skewers. Keep the venison backstrap, peppers and onions tight. This will help seal the moisture in the backstrap. Place the sliced mushrooms on the end of the skewers to hold the venison backstrap and peppers together and in place.
Preheat grill on high. Place skewers on grill and cook on medium heat for approximately 8 minutes. Turn the skewer(s) over and cook until the venison backstrap is to its desired doneness.
Peanut Dipping Sauce
• 1 cup of natural creamy peanut butter
• 1 tbsp of brown sugar
• 3 tsp of soy sauce (preferably low sodium)
• 1 tsp of Sriracha chili sauce
• 3 tbsp of Hoisin sauce
• 2 tbsp of lime juice
• 1 tsp of sesame oil
• ¼ cup of water
Mix ingredients together and whisk until color is even. If the sauce is too thick add more water until you reach the desired consistency. If you’re a peanut butter aficionado, you will enjoy the flavor this adds to the venison kabob.
• 2 large heads of romaine, cut in half lengthwise
• Olive Oil
• Sea Salt
Evenly sprinkle the head of romaine with olive oil. Grind peppercorns and pepper as desired. Salt to flavor. Simply wait until the venison backstap kabobs are almost ready to be removed from the grill and place the oiled, salted and peppered romaine on the grill.
Cook romaine until leaf edges are dark and serve. It may sound crazy, but grilled romaine is a delectable addition to your grilled venison backstrap kabobs.
A Wonderful Memory and Delicious Family Meal
Having dug through various venison backstrap recipes and altered them to our liking, this meal has become a family favorite. My wife even asked, “Are you sure this is venison?”
As we bowed our head and thanked God for providing another meal, I will have to be honest and tell you my mind wandered. Another bow season is quickly approaching and as I was praying, I was dreaming. Since this was the backstrap from my son’s bow kill, I was already envisioning another successful season. I think God understands that to enjoy the meal and cherish the memories are both part of the hunt. Amen!