Venison backstrap is one of the most prized cuts of deer for good reason: it’s exceptionally tender, richly flavored, and ideal for grilling. This Traeger Grilled Venison Backstrap recipe pairs a simply prepared chimichurri sauce with a quick, high-heat cook — a finished dish you can have on the table in under an hour.
Traeger Grilled Venison Backstrap
We were fortunate to receive beautiful venison backstrap from a friend, and knew right away it deserved a simple preparation that lets the meat shine. If you haven’t cooked backstrap before, expect an intensely meaty flavor with an almost buttery texture when cooked properly. This recipe highlights the meat’s natural profile while adding bright herb and vinegar notes from a quick chimichurri.
I grew up where deer are common, but backstrap is still a special treat — lean, elegant, and quick to prepare. If you have the opportunity to source some venison backstrap, take it. Cooked simply, it becomes a centerpiece for any grill night.
Recipe Shopping List
You’ll only need a few quality ingredients to make this recipe. Exact amounts and full instructions are included in the recipe card below.
- Venison backstrap (1–1½ lb typical)
- Coarse salt and freshly ground black pepper
- Olive oil
- Red wine vinegar
- Chimichurri seasoning or fresh chimichurri sauce
How to Make This Recipe — Overview
Below is a concise overview of the cooking steps so you know what to expect. Follow the full recipe card for exact measurements and timing.
- Preheat the grill: Bring your Traeger or pellet grill to a high temperature — 400°F or higher is ideal to get a good sear.
- Season: Pat the backstrap dry, then season generously with coarse salt and a bit of freshly ground pepper.
- Grill: Place the backstrap over direct heat and grill for roughly 18–25 minutes, turning once, until the internal temperature reaches about 120°F for medium-rare. Time will vary by thickness.
- Make the chimichurri: Mix a chimichurri blend with olive oil and red wine vinegar, or spoon prepared chimichurri over the sliced meat at the end.
- Rest and serve: Tent the backstrap loosely with foil and rest 8–10 minutes, then slice thinly against the grain and drizzle with chimichurri.
Recipe FAQ
Store sliced or whole leftover backstrap in an airtight container in the refrigerator for up to 3–4 days.
What’s the best way to reheat leftovers?
Gently reheat on the stovetop in a skillet over low heat with a splash of broth or olive oil to prevent drying. The microwave works in a pinch — heat briefly and avoid overcooking.
Can I substitute the chimichurri?
Yes. You can use homemade chimichurri, a store-bought blend, or simply finish the meat with a drizzle of olive oil and a squeeze of lemon. The backstrap is flavorful enough to stand on its own.
Serve This With
- Smoked baked potato
- Traeger-style mac and cheese
- Grilled asparagus or seasonal vegetables
- Smoked scalloped potatoes
More Venison Recipes
- Grilled Venison Chops
- Traeger Venison Rib Chops
- Grilled Venison Striploin
- Venison Chili
- Venison Sloppy Joes
- Venison French Dips
- Sous Vide Venison Roast
- Venison Stew
- Teriyaki Venison Backstrap
- Smoked Venison Osso Buco
Yield: 3 servings
Traeger Grilled Venison Backstrap
A straightforward grilled backstrap recipe that highlights the natural flavor of venison and pairs beautifully with a bright chimichurri sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1–1½ lb venison backstrap
- 1½ tsp coarse or flaky salt
- ½ tsp freshly ground black pepper
Chimichurri Sauce
- 2 tbsp chimichurri seasoning or ¼ cup fresh chimichurri
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
Instructions
- Preheat your Traeger or pellet grill to at least 400°F. A hot grill gives a good sear and color.
- Pat the backstrap dry. Season evenly with salt and pepper.
- Brush the grill grates lightly with oil, then place the backstrap directly on the grill. Cook about 18–25 minutes, turning once, until the internal temperature reaches about 120°F for medium-rare. Adjust time for thickness and desired doneness.
- Remove from the grill and tent loosely with foil. Rest 8–10 minutes to let the juices redistribute.
- Slice thinly against the grain and drizzle with chimichurri. Serve immediately.
Nutrition (per serving, estimate)
Calories: 551 | Total Fat: 29g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 922mg | Carbohydrates: 1g | Protein: 69g
Nutrition data is an estimate and will vary based on ingredients and portion sizes.