Description
Tender, juicy grilled venison backstrap coated in a smoky-sweet brown sugar glaze — an easy and elegant dish perfect for any grill night.
Ingredients
1 ½ – 2 lbs venison backstrap
¼ cup brown sugar
2 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp olive oil
1 tsp garlic powder
½ tsp black pepper
½ tsp smoked paprika
½ tsp salt
Instructions
1. In a bowl, mix soy sauce, Worcestershire, olive oil, garlic powder, black pepper, smoked paprika, and salt.
2. Coat venison backstrap in marinade. Cover and refrigerate 30 minutes to 4 hours.
3. In saucepan, melt brown sugar with a splash of water over low heat to form syrup. Set aside.
4. Preheat grill to medium-high heat (400°F). Oil grates lightly.
5. Grill venison 4-5 minutes per side until internal temp reaches 130-135°F (medium-rare).
6. In final minute, brush brown sugar glaze over venison to caramelize.
7. Remove from grill and rest 5-10 minutes. Slice against the grain and serve.
Notes
Do not overcook — medium-rare is ideal for venison.
Apply glaze at the end to avoid burning.
Rest meat before slicing to retain juices.
Pairs perfectly with mashed potatoes or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
Keywords: grilled venison backstrap, venison brown sugar glaze, grilled venison recipe, backstrap on grill