With Oklahoma deer season winding down, veteran homesteader Daniel Arms is turning his attention to something else: enjoying the fruits of his hunting labors! With a freezer full of freshly harvested meat at his disposal, Arms is breaking out his Pit Boss pellet grill to show you how he goes about preparing and cooking his favorite venison backstrap recipe.
Aside from store-bought potatoes, the Arms Family Homestead host’s grilled backstrap venison will be also be accompanied by salad greens, carrots, and onions picked from his high tunnel greenhouse.
If you’re a venison fan, you’ve got to have this venison backstrap recipe on deck. You can share this with your friends and family at your next backyard party. You’ll be the talk of your friends once you’ve made this dish for them.
What Is Venison Backstrap?
So, what exactly is backstrap in this venison backstrap recipe?
If you’re a hunter, I’m sure you already know. But, for those of you out there that don’t yet have experience with venison, we’ve got a brief for you.
Backstraps are the two longest cuts of meat on the deer. They’re the muscles that run along the deer’s spine and lays across the tops of the ribs. Because of where the backstrap is located, it’s a tender muscle that’s not often used by the deer. It’s often mistaken for the tenderloin because it’s so tender, but tenderloins are far smaller and from a different part of the deer.
Grilled Venison Backstrap, Steamed Vegetables and Field Salad
4
servings1
hourWhen Daniel Arms isn’t harvesting deer, he’s thinking about the myriad ways he can prepare them. With a freezer full of meat to show for his fall and winter efforts, the Arms Family Homestead host is throwing a couple of backstraps on his pellet grill to set the table for one of his best venison recipes.
Backstrap Cooking Ingredients
Lawry’s Steak & Chop with Garlic and Cracked Pepper Marinade
Steak and burger seasoning of your choice
- FOIL PACKET POTATOES & CARROTS COOKING DIRECTIONS
Place small baby potatoes, ½ chopped yellow onion, and baby carrots in a foil packet with extra virgin olive oil and seasonings of your choice. Steam cook in the middle of the grill (where there’s the most heat) until cooked to your desire.
- FIELD SALAD PREPARATION DIRECTIONS
Serve backstrap and steamed veggies with greenhouse salad consisting of romaine hearts, kale, and spinach topped with your favorite dressing.
Directions
- Marinade backstrap in Lawry’s Steak & Chop with Garlic and Cracked Pepper Marinade (or marinade of your choice) in a Ziploc bag for minimum of 3 hours.
- Remove backstrap from marinade and apply steak and burger seasoning of your preference.
- Cook backstrap “low and slow” over indirect grill heat for 1-1 ½ hours at 250 degrees, then flip and cook another 1 hour.
Recipe Video
Now that you’re armed with this delicious venison backstrap recipe, you’re ready to go out and cook for your friends and family. You could even try pairing this with some delicious Smoked Creamed Spinach Stuffed Tomatoes for a full meal.
