Venison backstrap is one of the most prized cuts of venison, and for really good reason. It is super tender, flavorful, and works great on the grill! Our Traeger Grilled Venison Backstrap recipe features an easy chimichurri recipe, and is done in under an hour.
Traeger Grilled Venison Backstrap
We were lucky enough to be gifted some pretty incredible chunks of venison backstrap from Jeremiah’s cousin, Canon (book a fishing trip with him in you’re in the PNW!), and knew that it was going to be something pretty special.
I grew up in northern Minnesota where the White Tails are abundant, but I didn’t come from a family of hunters so even though it seemed like every other truck had a deer in the bed come November, I have only had backstrap a few times in my life.
If you have the chance to get some, DO IT.
More Easy Traeger Recipes here!
Traeger Venison Backstrap shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Venison Backstrap
- Chimichurri (store-bought) OR
- Homemade Chimichurri Sauce with Spiceology Chimichurri Rub with
- Olive Oil
- Red Wine Vinegar
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How to make a Grilled Venison Backstrap
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat the grill
Crank your Traeger up as high as it’ll go. Over 400° is ideal.
Sprinkle the backstrap with salt and pepper.
Toss it on the grill and cook for about 20 minutes, give or take. You want the internal temperature to be around 120°.
Make your chimichurri
You can totally make this from scratch if that’s your thing, or buy store-bought, but we LOVE this chimichurri rub from Spiceology. It works so well on a number of different things, and you can whip up a quick chimichurri sauce in minutes.
Whether you harvested the deer yourself or were fortunate enough to be gifted some, you’re eating one of the healthiest most humanely harvested meats available. Enjoy it!
Try this with our Greek Salad!
Grilled Venison Backstrap FAQ
In an airtight container in the fridge for 3-4 days, max.
The microwave is fine for this, just don’t overcook it! The stovetop in a skillet would be better.
Yup! There definitely is. You can use homemade chimichurri, or you can use store bought. You can also skip it completely if you’d rather. This meat is good enough to eat all on its own, no sauce required.
Try our Chimichurri Shrimp that uses this rub too!
What should you serve with Traeger Venison Backstrap?
- 1 - 1 1/2 pound venison backstrap
- 1 1/2 teaspoons salt (course or flaky preferred)
- 1/2 teaspoon ground peppercorn
- 2 tablespoons Spiceology Chimichurri Rub
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
- Preheat your grill to 400°+ degrees.
- Season the meat with salt and pepper. Place on the grill.
- Cook to 120° internal temperature, turning once.
- Rest tented for 10 minutes. Slice. Drizzle with your chimichurri.
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Amount Per Serving: Calories: 551Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 179mgSodium: 922mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 69g
Nutrition data provided here is only an estimate.