Family came over on Sunday for dinner. It was time to share the fresh venison I worked hard to earn. One whole backstrap weighing 2lb 10oz was donated to the cause. With so many ways to prepare this tender hunk o' red flesh it was difficult deciding what to to so I went to consult an expert, my neighbor Wayne.
Wayne has spent decades harvesting, butchering and preparing wild game for consumption and with good reason. It is damn tasty and not easily obtained. When I asked for his favorite backstrap recipe he immediately insisted on grilling (duh) and offered up to me his favorite marinade recipe.
For grilling I chose to build an intensely hot side fire with a large open space in the Weber kettle. The backstrap was cut into three pieces each about eight inches long for quicker cooking and easier handling. Three meaty rolls were placed very near the hot fire but not directly over the hot coals. I timed them for ten minutes on one side and ten on the other. Every five minutes I probed the thinnest cut with an instant read thermometer. After fifteen minutes they reached the perfect rare temperature of 135 degrees in the center and finished five minutes sooner than my plan.
The slender mini-roasts were carved into 1/4" slices and served.
See the comments section for Wayne's favorite marinade recipe if you want to give it a try. I am confident this marinade would work well for any grilled red meat. It complimented the venison nicely instead of overpowering the natural flavor, just the way it should. The meat had an extremely tender velvety texture not found in even the tenderest prime cuts of beef, pork or lamb. This venison could be eaten almost without chewing.