Scale

For the Grilled Venison Backstrap:

2–3 pounds venison backstrap

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1 teaspoon sea salt

A few sprigs fresh thyme or rosemary (optional)

For the Jalapeño Cilantro Sauce:

1 cup fresh cilantro, packed

2 jalapeño peppers (seeds removed for mild, or left in for extra heat)

3 cloves garlic, minced

2 tablespoons lime juice, freshly squeezed

1/4 cup olive oil

1 tablespoon honey

Salt and pepper, to taste

2–3 tablespoons water (for consistency)

1. Pat the venison backstrap dry. Rub with olive oil and season with garlic powder, onion powder, black pepper, salt, and fresh herbs.

2. Preheat the grill to medium-high heat (around 400°F).

3. Place the backstrap on the grill and sear for 4-5 minutes per side for medium-rare (130°F internal temp), or longer if desired. Flip with tongs.

4. Remove venison from grill and let rest for 5-10 minutes to retain juices.

5. While venison rests, prepare the sauce: Blend cilantro, jalapeños, garlic, lime juice, honey, olive oil, salt, pepper, and water until smooth.

6. Taste the sauce and adjust seasoning as needed.

7. Slice venison against the grain into medallions.

8. Drizzle with jalapeño cilantro sauce and serve immediately with your favorite sides.

For a spicier sauce, leave the jalapeño seeds in.

Pair with fresh salad, roasted vegetables, or quinoa.

Use a meat thermometer to ensure perfect doneness.

Let the meat rest to maintain tenderness and flavor.

Customize the sauce by adding avocado or mint.

Keywords: grilled venison backstrap, jalapeño cilantro sauce, venison recipes, grilled venison, wild game recipes