Grilled Venison Tenderloin (Backstrap): A Taste of the Wild

There’s something primal about the scent of venison sizzling over an open flame. I remember my first successful deer hunt – the crisp autumn air, the quiet anticipation in the woods, and the immense satisfaction of providing for my family. That evening, we celebrated with grilled backstrap, simply seasoned and cooked to perfection. The taste, rich and slightly gamey, was a reward earned, a connection to nature that no supermarket steak could ever replicate. This recipe, perfected over years of hunting seasons, brings back those cherished memories with every bite.

Recipe Overview

• Prep Time: 5 hours 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 5 hours 35-40 minutes
• Servings: 4
• Yields: 16-20 pieces
• Dietary Type: High Protein

Ingredients

• 2 lbs venison tenderloins (backstrap), cut into 2-inch chunks
• 1 quart apple cider
• 1 1/2 lbs thick sliced bacon
• 2 (12 ounce) bottles barbecue sauce, your choice

Equipment Needed

• Shallow baking dish
• Outdoor grill (charcoal preferred)
• Toothpicks
• Grill brush
• Olive oil (for brushing grill grate)

Instructions

1. Place the venison chunks into a shallow baking dish.
2. Pour enough apple cider into the dish to completely cover the venison.
3. Cover the dish and refrigerate for 2 hours, allowing the venison to marinate in the apple cider.
4. Remove the venison from the refrigerator and pat each piece dry with paper towels. Discard the apple cider marinade.
5. Return the dried venison to the baking dish.
6. Pour the barbecue sauce over the venison chunks, ensuring they are well coated.
7. Cover the dish and refrigerate for an additional 2 to 3 hours, allowing the venison to marinate in the barbecue sauce.
8. Preheat an outdoor grill for high heat. While charcoal is preferred for its smoky flavor, a gas grill can be used if necessary.
9. Remove the venison from the refrigerator and let it stand at room temperature for approximately 30 minutes, or until it is no longer chilled. This will ensure more even cooking.
10. Wrap each venison chunk in a slice of bacon, ensuring the bacon completely encases the meat. Secure the bacon in place with toothpicks.
11. Once the grill is hot, brush the grate with olive oil to prevent sticking.
12. Place the bacon-wrapped venison pieces on the grill grate, ensuring they are not touching each other. This will allow for even cooking and browning.
13. Be aware that the bacon fat will likely cause flare-ups, so be prepared to move the venison around the grill as needed to prevent burning.
14. Grill the venison, turning occasionally, until the bacon becomes slightly burnt and crispy, approximately 15 to 20 minutes. The slower the cooking process, the more tender the venison will be.
15. Check for doneness. The venison should be cooked to medium-rare or medium for optimal tenderness. Use a meat thermometer to ensure an internal temperature of 130-140°F (54-60°C) for medium-rare.
16. Remove the venison from the grill and let rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender bite.
17. Remove toothpicks before serving.
18. Dig in, and prepare to want more!

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time! This is crucial for tenderizing the venison and infusing it with flavor. If you’re short on time, a minimum of 2 hours total marinating time is recommended. However, longer marinating (up to 4 hours in total) will result in even more tender and flavorful venison.
• Bacon Selection: Use thick-cut bacon for best results. Thinner bacon tends to burn more easily before the venison is cooked through.
• Grill Temperature Control: Managing the grill temperature is key to preventing the bacon from burning before the venison is cooked. If flare-ups become excessive, move the venison to a cooler part of the grill or temporarily remove it until the flames subside.
• Doneness: Venison is best enjoyed medium-rare to medium. Overcooking will result in dry, tough meat. Use a meat thermometer to ensure accuracy.
• Alternative Marinades: Feel free to experiment with different marinades. Soy sauce, Worcestershire sauce, garlic, and herbs can all be added to the apple cider or barbecue sauce for a unique flavor profile.

Serving & Storage Suggestions

Serve the grilled venison tenderloin immediately after cooking for the best flavor and texture. It pairs well with grilled vegetables, roasted potatoes, rice pilaf, or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the venison in a skillet over low heat or in the oven at 250°F (120°C) until heated through. Avoid microwaving, as this can dry out the venison.

For longer storage, the cooked venison can be frozen for up to 2 months. Wrap tightly in plastic wrap and then in foil or place in a freezer bag to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1172.3 kcal	N/A
Calories from Fat	774 g	66%
Total Fat	86.1 g	132%
Saturated Fat	27.5 g	137%
Cholesterol	156.6 mg	52%
Sodium	2946.3 mg	122%
Total Carbohydrate	25.6 g	8%
Dietary Fiber	2.2 g	9%
Sugars	7.3 g	29%
Protein	71.9 g	143%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce for a spicy kick.
• Sweet and Savory: Use a barbecue sauce with a touch of sweetness, such as honey or maple syrup.
• Herbaceous Flavor: Add fresh herbs, such as rosemary, thyme, or sage, to the marinade for a more complex flavor profile.
• Bacon Alternatives: If you prefer, you can substitute the bacon with prosciutto or pancetta.
• Marinade Alternatives: Experiment with different types of marinades, such as a teriyaki marinade or a citrus-based marinade.
• Grilled Vegetables: Add grilled vegetables to the skewer for a complete meal. Bell peppers, onions, zucchini, and mushrooms all work well.

FAQs (Frequently Asked Questions)

Q: Can I use frozen venison for this recipe?
A: Yes, you can use frozen venison. Just be sure to thaw it completely in the refrigerator before marinating.

Q: How do I know when the venison is cooked to medium-rare?
A: Use a meat thermometer to check the internal temperature. Medium-rare is 130-140°F (54-60°C).

Q: Can I use a different type of barbecue sauce?
A: Absolutely! Feel free to use your favorite barbecue sauce or experiment with different flavors.

Q: What if I don’t have a grill?
A: You can also cook the venison in a skillet over medium-high heat or bake it in the oven at 375°F (190°C).

Q: Can I marinate the venison for longer than 3 hours?
A: Yes, you can marinate the venison for up to 4 hours in total. However, marinating for too long can make the meat mushy.

Final Thoughts

This grilled venison tenderloin recipe is a true celebration of the outdoors, bringing the rich flavors of the wild to your table. Don’t be intimidated by working with venison; with the right preparation and a few simple techniques, you can create a dish that is both tender and incredibly flavorful. I encourage you to try this recipe, experiment with different variations, and share your feedback. Pair it with a bold red wine and some roasted root vegetables for a complete and unforgettable meal. Happy grilling!