Venison backstrap steaks are often referred to as “the hunter’s filet mignon,” as they are one of the most prized venison cuts available, and can be cooked on the grill just like a gourmet cut of beef. Since venison is leaner than beef, marinate backstrap steaks for several hours prior to grilling. This method helps to impart flavor and seal in moisture while cooking, so you wind up with moist, savory steaks.
Remove any silver skin from the backstrap with a sharp knife. Cutting across the grain, slice the venison into 2-inch-thick steaks.
Prepare a simple marinade using olive oil and desired seasonings. Use enough olive oil to fully coat the steaks, or approximately 3 tablespoons of olive oil for every 2 pounds of venison. Try using a few dashes of salt and pepper, or add small amounts of fresh herbs like rosemary, thyme and oregano, or seasonings like onion powder and garlic salt. Coat venison backstrap steaks in the marinade in a shallow dish and let sit in the refrigerator for at least 2 hours or overnight. Turn the steaks at least once. The longer the venison steaks marinate, the more potent the resulting flavors from the seasonings will be.
Preheat the grill to high. Add venison steaks to the grill. Cook the steaks for about 5 to 6 minutes on each side for medium-rare doneness, rotating the steaks 90 degrees about halfway through to make grill marks.
Remove venison steaks from grill and let rest for several minutes prior to serving. Try serving grilled venison steaks with grilled herbed potatoes, a savory horseradish cream sauce or a fresh lettuce salad.
