Our Traeger Grilled Venison Striploin showcases one of the most tender and flavorful cuts from a deer. Known as a backstrap, this cut is lean, quick to cook, and packed with rich, natural flavor. The recipe below is straightforward, fast, and ideal for a pellet grill. A vibrant chimichurri or a bright herb sauce pairs beautifully with the meat, cutting through the richness and adding a fresh finish.
Traeger Grilled Venison Striploin
The venison striploin, or backstrap, is one of my go-to cuts when cooking wild game. It’s prized for its tenderness and pure meat flavor. Because venison is lean, quick cooking at moderate temperatures preserves juiciness and prevents dryness. While many hunters save this cut for special occasions, it’s also readily available from reputable game suppliers and farms. When handled simply—salt, pepper, and a light wild game seasoning—the natural flavor really shines.
Recipe Shopping List
Here’s what you’ll need for this simple Traeger venison striploin. For exact amounts and full recipe details, see the recipe card below.
- Venison striploin (backstrap)
- Kosher salt and freshly cracked pepper
- Wild game rub (optional, but recommended)
- Neutral oil for the grill grates or to rub the roast
- Fresh herbs for chimichurri or an herb-based sauce (optional)
Try this method for any similar lean roast or tenderloin cut from game or beef.
How to Make This Recipe
Below is an overview of the steps. The full, printable recipe card appears further down for exact timing and ingredient amounts. This cooking approach keeps the striploin medium-rare, the ideal doneness for best texture and flavor.
- Preheat – Heat your pellet grill to 375°F (190°C). A stable temperature ensures even cooking.
- Season – Pat the striploin dry and season all over with kosher salt, pepper, and an optional wild game rub. Let it sit at room temperature while the grill comes to temp.
- Grill – Place the striploin directly on the grates. Flip once during cooking. Use an instant-read or wireless thermometer to monitor the internal temperature; target 115°F (46°C) for a pull that will rest to medium-rare.
- Rest – Remove the meat and tent loosely with foil. Rest at least 10 minutes so juices redistribute and the carryover heat brings the internal temp up slightly.
- Slice & Serve – Slice thinly across the grain. Serve with chimichurri, herb sauce, or a butter-herb drizzle.
Recipe FAQ
Store any leftover sliced venison in an airtight container in the refrigerator for up to 3–4 days. For best texture, slice only what you’ll eat at once and refrigerate the rest whole.
What’s the best way to reheat leftovers?
Gently reheat slices in a pan with a little butter or oil over low to medium-low heat. Heat just until warmed through to avoid overcooking. You can also return thicker portions to a low oven (250°F/120°C) until warmed.
More Recipes
- Shrimp with vodka cream sauce
- Traeger wild rice hotdish
- Smoked pulled pork baked beans
- Chuck roast stroganoff
- Buffalo chicken flatbread
- Traeger smoked salmon
- Spicy smoked pork ribs
- Smoked French onion soup
- Grilled rack of pork
Traeger Grilled Venison Striploin — Recipe Card
Yield: 2 servings
The striploin is one of the most tender, quick-cooking parts of the deer. This recipe treats it simply—with salt, pepper, and optional wild game rub—so the natural flavor takes center stage.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 venison striploin (backstrap)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon wild game rub (optional)
Instructions
- Preheat your Traeger or pellet grill to 375°F.
- Pat the striploin dry. Season all sides with salt, pepper, and the wild game rub if using.
- Place the striploin directly on the grill grates. Cook, flipping once, until the internal temperature reaches 115°F for medium-rare after resting.
- Remove from the grill and tent loosely with foil. Rest 10 minutes.
- Slice against the grain and serve immediately with chimichurri or your preferred sauce.
Notes
If you don’t have a wild game rub, salt and pepper alone work beautifully. Because venison is lean, avoid overcooking—aim for medium-rare and allow for a short resting period for the best texture.
Recommended Tools & Items
- Locking kitchen tongs
- Pellet grill or Traeger-style smoker
- Wild game seasoning or rub
Nutrition Information (per serving)
Calories: 197 | Total Fat: 10g | Saturated Fat: 4g | Unsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 681mg | Carbohydrates: 0g | Protein: 24g
Nutrition figures are estimates.