Traeger Grilled Venison Backstrap with Chimichurri Rub

Venison backstrap is one of the most prized cuts of meat, especially when prepared on a Traeger grill. Whether you’re an experienced hunter or simply someone looking to explore a deliciously unique cut of meat, this recipe for Traeger Grilled Venison Backstrap with Chimichurri Rub will give your taste buds an unforgettable experience. The tender, juicy venison backstrap perfectly complements the bold and aromatic flavors of chimichurri, making it a culinary masterpiece that’s simple enough for any home cook to master.

In this article, we’ll explore everything you need to know about preparing venison backstrap on your Traeger grill, creating a chimichurri rub, and achieving the perfect balance of flavors that will elevate this Traeger Grilled Venison Backstrap with Chimichurri Rub dish to gourmet levels. Whether you’re hosting a dinner party or preparing a family meal, this recipe will become a staple in your grilling repertoire.

Why Choose Venison Backstrap?

Venison backstrap, also known as the loin, is one of the most tender cuts of venison. Unlike other tougher cuts, the backstrap is lean and full of flavor, making it perfect for grilling. Its texture is delicate and comparable to beef tenderloin but with a more gamey richness that many people adore.

Venison is a highly nutritious meat, lower in fat and cholesterol than beef, and high in protein. This makes it a great choice for those who enjoy lean cuts of meat with a unique, slightly wild flavor. For this Traeger Grilled Venison Backstrap with Chimichurri Rub recipe, the backstrap will absorb the smoky flavors from your Traeger grill while keeping its natural juiciness and tenderness.

What You Need to Prepare Traeger Grilled Venison Backstrap with Chimichurri Rub

Before you start grilling, it’s important to ensure you have all the necessary ingredients and equipment. Here’s a complete list:

Ingredients for Venison Backstrap:

• 1 to 2 pounds of venison backstrap (trimmed and cleaned)
• Salt and pepper to taste
• Olive oil (for brushing)

Ingredients for Chimichurri Rub:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon red pepper flakes (optional for heat)
• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Zest of one lemon

Equipment:

• Traeger grill or another wood pellet grill
• Meat thermometer
• Sharp knife for trimming the venison backstrap
• Basting brush for applying the rub
• Aluminum foil (optional for resting the meat)

Preparing the Traeger Grilled Venison Backstrap with Chimichurri Rub

The first step in making the perfect Traeger Grilled Venison Backstrap with Chimichurri Rub is preparing the venison. If you’ve recently hunted the deer yourself, you may already have your backstrap portion cleaned and ready. However, if you’ve purchased venison from a butcher, there are a few steps to ensure the meat is properly prepared for grilling.

Trimming the Venison Backstrap

Venison backstrap is typically already trimmed, but you may find some silver skin (a thin, tough membrane) on the surface. It’s important to remove this silver skin, as it can make the meat tough and prevent seasonings from penetrating the meat. Using a sharp boning knife, carefully slide the blade between the silver skin and the meat, pulling the skin away as you go.

Once the silver skin is removed, your venison backstrap is ready to be seasoned and grilled.

Making the Chimichurri Rub

Chimichurri is a classic Argentinian condiment often used to season grilled meats, and it’s the perfect companion for venison. The fresh herbs, tangy vinegar, and spices create a balanced flavor profile that enhances the natural taste of the venison without overpowering it.

Here’s how to prepare the chimichurri rub:

1. Chop the Herbs: Finely chop the parsley and oregano. The freshness of these herbs will infuse the rub with a vibrant, aromatic flavor.
2. Mince the Garlic: Garlic adds a rich depth of flavor to the rub. You want the pieces to be small enough to mix well but not so small that they burn on the grill.
3. Combine Ingredients: In a bowl, combine the parsley, oregano, garlic, red pepper flakes (if using), red wine vinegar, olive oil, cumin, paprika, salt, pepper, and lemon zest. Stir well to combine, ensuring that the ingredients are evenly mixed.
4. Taste and Adjust: Taste the rub and adjust seasoning as necessary. You can add more salt, pepper, or vinegar to taste.

Preparing the Traeger Grill

The key to a great Traeger grilled backstrap is temperature control. Your Traeger grill should be set up to cook the venison with indirect heat, ensuring a perfect sear and juicy interior. Here’s how to prepare your Traeger grill for cooking:

1. Preheat the Grill: Set your Traeger grill to 450°F (232°C). Preheating the grill ensures it’s hot enough to sear the venison and lock in the flavors.
2. Choose the Right Wood Pellets: For venison, hickory, oak, or mesquite wood pellets work well. These woods add a smoky flavor that complements the rich taste of the venison.
3. Clean the Grill: Make sure your Traeger is clean and the grates are oiled to prevent sticking.

Grilling the Venison Backstrap

Grilling venison on a Traeger is easy, but timing and temperature are key to getting the perfect results. Here’s how to grill your venison backstrap:

1. Season the Backstrap: Rub the venison backstrap with olive oil and season generously with salt and pepper. Then, apply the chimichurri rub to both sides of the backstrap, pressing it into the meat to ensure it sticks.
2. Sear the Venison: Place the backstrap directly on the grill grates. Sear for 2-3 minutes per side, or until the meat develops a rich, golden-brown crust. The searing process locks in the juices and adds a beautiful smoky flavor.
3. Finish Cooking Indirectly: After searing, move the venison to a cooler part of the grill or lower the heat to 350°F (177°C). Close the lid and cook the backstrap for an additional 8-10 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time for desired doneness, but be careful not to overcook venison, as it can dry out quickly.
4. Check the Internal Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). For medium, aim for 140°F (60°C). Venison is best served rare to medium-rare to preserve its tenderness and juiciness.
5. Rest the Meat: Once the backstrap reaches your desired temperature, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result.

Serving Your Traeger Grilled Venison Backstrap with Chimichurri Rub

Once your venison backstrap has rested, it’s time to slice and serve. The backstrap should be cut against the grain into thin slices to maximize tenderness. Serve the venison alongside your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

For an extra touch, drizzle additional chimichurri sauce over the sliced backstrap to enhance the flavor.

Tips for Perfect Traeger Grilled Venison Backstrap with Chimichurri Rub

Grilling venison can be tricky due to its lean nature. Here are some expert tips to ensure your Traeger Grilled Venison Backstrap with Chimichurri Rub turns out perfectly every time:

1. Don’t Overcook the Venison

Venison is naturally lean, so it cooks quickly. Overcooking will result in a tough, dry piece of meat. Always use a meat thermometer to avoid guessing.

2. Rest the Meat After Grilling

Allowing the meat to rest after grilling is essential to keeping it juicy. If you cut into the meat too soon, all the juices will escape, leaving you with a dry piece of meat.

3. Use High-Quality Ingredients

The quality of the venison and the fresh herbs in the chimichurri rub will greatly affect the final dish. Whenever possible, use fresh, high-quality ingredients to achieve the best flavor.

4. Add a Smoky Touch

If you want an even smokier flavor, consider adding a small chunk of hickory wood to the grill, or use a smoker box for extra wood flavor infusion.

Nutritional Benefits of Traeger Grilled Venison Backstrap with Chimichurri Rub

Venison is not only delicious, but it’s also a nutritious alternative to traditional meats like beef and pork. Here are some reasons to consider venison as part of a healthy diet:

• High in Protein: Venison is packed with protein, which is essential for muscle repair and overall body function.
• Low in Fat: Venison is naturally leaner than beef, making it a great option for those looking to reduce their fat intake.
• Rich in Iron: Venison is an excellent source of iron, which is important for oxygen transport in the blood and overall energy levels.
• High in B-Vitamins: Venison provides essential B-vitamins like niacin and riboflavin, which help with energy metabolism.

Conclusion

The Traeger Grilled Venison Backstrap with Chimichurri Rub is the perfect way to enjoy a tender, flavorful cut of venison. The chimichurri rub adds a fresh and zesty kick, complementing the smoky richness of the grilled meat. Whether you’re a seasoned cook or new to grilling, this Traeger Grilled Venison Backstrap with Chimichurri Rub recipe is simple enough to follow while delivering incredible flavor. With its tender texture, bold seasoning, and smoky profile, this dish will undoubtedly become a favorite at your next barbecue or dinner gathering.

By following the steps outlined in this guide, you’ll be able to grill venison backstrap with confidence and create a dish that will impress anyone lucky enough to taste it. So fire up the Traeger, gather your ingredients, and get ready to enjoy a mouthwatering venison meal like never before!