Name: Grilled Venison Backstrap With Zesty Cowboy Butter and Fresh Herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 pounds (907 g) venison backstrap (about 900 grams); 2 tablespoons (30 ml) olive oil (30 milliliters); 1 teaspoon (5 ml) salt (5 grams); 1 teaspoon (5 ml) black pepper (5 grams); 2 cloves garlic, minced; 1 tablespoon (15 ml) lemon juice (15 milliliters); 1 teaspoon (5 ml) lemon zest (2 grams); 1 teaspoon (5 ml) smoked paprika (2 grams); 1 teaspoon (5 ml) ground cumin (2 grams); 1/4 cup (60 ml) beef tallow, softened (57 grams); 1 tablespoon (15 ml) fresh parsley, chopped (3 grams); 1 teaspoon (5 ml) fresh thyme, chopped (1 gram); 1 teaspoon (5 ml) fresh rosemary, chopped (1 gram); 1/2 teaspoon (3 ml) red pepper flakes (1 gram); 1 tablespoon (15 ml) fresh chives, chopped (3 grams)

Description

Learn how to make Grilled Venison Backstrap with a flavorful Cowboy Butter and Fresh Herbs. Perfect for your next outdoor cooking adventure!

Ingredients

Scale

2 pounds (907 g) venison backstrap (about 900 grams)
2 tablespoons (30 ml) olive oil (30 milliliters)
1 teaspoon (5 ml) salt (5 grams)
1 teaspoon (5 ml) black pepper (5 grams)
2 cloves garlic, minced
1 tablespoon (15 ml) lemon juice (15 milliliters)
1 teaspoon (5 ml) lemon zest (2 grams)
1 teaspoon (5 ml) smoked paprika (2 grams)
1 teaspoon (5 ml) ground cumin (2 grams)
1/4 cup (60 ml) beef tallow, softened (57 grams)
1 tablespoon (15 ml) fresh parsley, chopped (3 grams)
1 teaspoon (5 ml) fresh thyme, chopped (1 gram)
1 teaspoon (5 ml) fresh rosemary, chopped (1 gram)
1/2 teaspoon (3 ml) red pepper flakes (1 gram)
1 tablespoon (15 ml) fresh chives, chopped (3 grams)

Instructions

Preheat your grill to medium-high heat.
Pat the venison backstrap dry with paper towels.
Rub the backstrap with olive oil, salt, and black pepper.
In a small bowl, mix minced garlic, lemon juice, lemon zest, smoked paprika, and ground cumin.
Rub the spice mixture evenly over the venison backstrap.
Place the backstrap on the grill.
Grill for about 4-5 minutes per side or until desired doneness.
Remove the backstrap from the grill and let it rest for 5-10 minutes.
In a separate bowl, combine softened butter, parsley, thyme, rosemary, and red pepper flakes.
Mix the butter and herbs until well combined to make the cowboy butter.
Slice the rested venison backstrap into medallions.
Drizzle the cowboy butter over the sliced venison.
Garnish with fresh chives before serving.

Notes

Marinate venison backstrap with spice mixture for at least 1 hour before grilling for a more intense flavor.
Let backstrap rest after grilling to allow juices to redistribute, resulting in a more tender dish.
Adjust red pepper flakes in cowboy butter to your spice preference and customize herb mixture for a personalized touch.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Calories: 400
Fat: 30g
Protein: 30g

Keywords: grilled venison, zesty cowboy butter, fresh herbs, backstrap recipe, cooking method, tender venison