Grilled Venison Backstrap

🛒 Ingredients

• Venison Backstrap 200 g · 240 kcal
• Olive oil 15 g · 133 kcal
• Garlic, minced 5 g · 7 kcal
• Fresh rosemary, chopped 2 g · 3 kcal
• Black pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. Pat the venison backstrap dry with paper towels. In a small bowl, combine olive oil, minced garlic, chopped rosemary, and black pepper to create a marinade.
2. Rub the marinade generously over the venison backstrap, ensuring it's evenly coated. Season liberally with salt on all sides.
3. Preheat your grill to high heat (around 230-260°C or 450-500°F). Sear the backstrap for 2-3 minutes per side for a nice crust, then reduce heat to medium.
4. Continue grilling for another 5-8 minutes, turning occasionally, until the internal temperature reaches 54-57°C (130-135°F) for medium-rare. Adjust cooking time for desired doneness.
5. Remove the venison from the grill and let it rest on a cutting board, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist result.
6. Slice the backstrap against the grain into 1 cm (½ inch) thick pieces. Serve immediately with your favorite side dishes.