Grilled Deer Back Strap
Living in the Midwest and knowing so many hunters, I get asked all the time for game recipes. I’m not a hunter. Don’t have the patience for it. So it’s not something I have a lot of experience with. I plan on changing that this year. We’re working on rabbit, duck, goose, and pheasant recipes. For the deer back strap, I want to thank a buddy, Shane Winters, for providing me with the it.
I now know why so many hunters ask me for game recipes. In doing my research, I have decided that all of them are sick of Italian dressing used in some way shape or form. I’m not sure why, but Italian dressing seems to be used all the time. Maybe to mask the gaminess? Maybe because it’s available everywhere?
Shane had already removed the vast majority of the silver skin:
With deer we run the risk of the meat being gamey. To counter this I rinsed the meat off to remove any excess blood that can cause the meat to have a stronger flavor. Then I put it in a ziplock bag overnight in the fridge with milk and a couple pinches of salt:
I did not sample any meat from the deer prior to getting the back strap, so I had no idea if the meat was particularly gamey. If I had some advance knowledge that the meat was particularly strong flavored, I would’ve soaked it in the milk bath for 24 hours and changed the milk every 6-8 hours. In this case, I soaked it overnight. The following day, at my folks house, it looked like this in the bag:
I removed the deer back strap from the bag, rinsed it clean, patted it dry with paper towels and put it in a marinade.
Ingredients for the marinade:
1/2 cup Andria’s steak sauce
1/2 cup red wine
2 tbsp garlic
1 tsp dried rosemary (use 1.5 tsp if using fresh)
fresh ground black pepper
Place the marinade ingredients and the back strap in a different ziplock and refrigerate for a few hours or overnight. These marinated only a few hours:
After about 5 hours in the marinade I pulled them out as I poured myself a glass of Cima Collina Hilltop Red:
Grill these just like you would little filet mignon/beef tenderloin.
I put the deer back strap medallions directly over the hot part of the grill on Dad’s Char-Broil 940X with the adjustable coal tray raised to right below the grill grates as it was one of those cold and blustery nights:
I seared them on each side about three minutes. I normally don’t go that long, but with as cold as it was, they didn’t cook as fast. Then I flipped them to sear the other side:
After three minutes grilling on the other side, I pulled the grilled deer back strap to the side with no coals and baked them for about four minutes to get them to medium rare. I probably should’ve gone longer with the baking process. More on that in a minute.
I pulled the mini deer steaks and put them on a cutting board and brought them in to rest:
I only let the grilled deer back strap rest for a minute or two due to their size and the time they spent on the cutting board out in the cold while I took the above picture. Finally I sliced them:
Here is the reason I probably should’ve kept grilling them a little longer. For me, that’s perfect, but I was going for medium rare. See, with as cold as it was, the heat didn’t build up as fast in the big 940X grill as on a hot summer day, so by the time I pulled them they hadn’t hardly baked at all. I should’ve baked the grilled deer back strap for 8-10 minutes with half of that time being the time it takes for the heat to build in the chamber. Some of the smaller pieces were medium rare or even medium, but all the bigger pieces were a nice rare. You may want to adjust to your preferred doneness level.
I served a chunk of the medium rare to medium to my sister who normally would wrinkle her nose at deer, but I didn’t tell her what it was. She raved about the flavor. When I told her it was deer, she shrugged and said, “It’s really good no matter what it is.”
Everyone who sampled the grilled deer, including Shane who provided me with the meat, said it didn’t taste like deer at all. That it tasted like steak. Give it a try on the grill nd hopefully you’ll have similar results.
If you have any grilling questions or comments, feel free to leave them below or shoot me an email.
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