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Grilled Venison Backstrap with Zesty Chimichurri
Prep: 20 minutes (plus 1-hour marinating)
Cook: 10-15 minutes
Servings: 4
The Thrill of the Grill
Venison backstrap, often called the tenderloin, is one of the most tender and flavorful cuts. Grilling it simply allows the meat's natural character to shine, while a fresh, zesty chimichurri sauce provides the perfect bright and tangy counterpoint. This is a spectacular yet simple way to enjoy a prime cut of venison.
Materials
- 1 venison backstrap (about 1.5 - 2 lbs)
- 2 tbsp olive oil
- 2 cloves garlic, smashed
- 1 tsp coarse sea salt
- 1/2 tsp black pepper
- **For the Chimichurri:**
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Preparation
- To make the chimichurri, finely chop the parsley, cilantro, and garlic. In a medium bowl, combine the chopped herbs and garlic with the red wine vinegar, olive oil, oregano, and red pepper flakes. Season with salt and pepper. Mix well and set aside to let the flavors meld.
- Rub the venison backstrap all over with 2 tbsp olive oil, smashed garlic cloves, coarse sea salt, and black pepper. Let it marinate at room temperature for about 1 hour before grilling.
Cooking
- Preheat your grill to high heat (around 450-500°F).
- Place the marinated backstrap directly on the hot grill grates.
- Grill for about 4-6 minutes per side for rare to medium-rare. Venison is lean and best served on the rarer side to maintain tenderness. Use a meat thermometer for accuracy: 125-130°F for rare, 130-135°F for medium-rare.
- Remove the backstrap from the grill and transfer it to a cutting board. Let it rest for 10 minutes before slicing. This is crucial for keeping the juices in the meat.
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