Traeger Teriyaki Venison Backstrap

Why You’ll Love This Recipe

If you love tender, flavorful venison, this Traeger Teriyaki Venison Backstrap is a must-try. The smoky essence from the Traeger grill perfectly complements the sweet and savory teriyaki marinade, creating a mouthwatering dish that’s perfect for any occasion. This recipe is easy to prepare and guarantees juicy, delicious results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Venison backstrap
  • Teriyaki sauce
  • Soy sauce
  • Brown sugar
  • Garlic, minced
  • Ginger, grated
  • Sesame oil
  • Black pepper
  • Red pepper flakes (optional)
  • Green onions, for garnish
  • Sesame seeds, for garnish

Directions

  1. Prepare the Marinade: In a bowl, mix teriyaki sauce, soy sauce, brown sugar, garlic, ginger, sesame oil, black pepper, and red pepper flakes if using.
  2. Marinate the Venison: Place the venison backstrap in a resealable bag or a shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 2 hours, preferably overnight.
  3. Preheat the Traeger Grill: Set your Traeger grill to 225°F and allow it to preheat.
  4. Smoke the Venison: Remove the backstrap from the marinade and place it on the grill grates. Smoke for about 1 hour or until the internal temperature reaches 125°F for rare or 135°F for medium-rare.
  5. Sear the Backstrap: Increase the Traeger temperature to 400°F and sear the venison for 1-2 minutes on each side to develop a flavorful crust.
  6. Rest and Serve: Remove from the grill, let it rest for 10 minutes, then slice against the grain. Garnish with green onions and sesame seeds before serving.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Marinating Time: 2-12 hours
  • Cook Time: 1 hour 15 minutes
  • Total Time: Varies depending on marinating time

Variations

  • Spicy Kick: Add Sriracha or chili paste to the marinade for extra heat.
  • Honey Glaze: Substitute brown sugar with honey for a slightly different sweetness.
  • Citrus Infusion: Add a splash of orange juice for a bright, tangy flavor.
  • Herb-Infused: Mix in fresh rosemary or thyme for added aroma.

Storage/Reheating

  • Storage: Store leftover venison in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm it gently in a skillet over low heat or in the oven at 300°F to prevent overcooking.
  • Freezing: Wrap the cooked venison tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
Traeger Teriyaki Venison Backstrap

FAQs

How do I keep venison from drying out on the grill?

Marinating the venison and cooking it to the right internal temperature (125-135°F) ensures it stays juicy.

Can I use a different cut of venison for this recipe?

Yes, but backstrap is the most tender and flavorful cut. Other cuts may require longer cooking times.

What if I don’t have a Traeger grill?

You can use any pellet grill or even a standard grill with a smoker box for a similar result.

How long should I marinate the venison?

At least 2 hours, but overnight is best for maximum flavor infusion.

What sides go well with teriyaki venison backstrap?

Rice, grilled vegetables, mashed potatoes, or a fresh salad pair well with this dish.

Can I make my own teriyaki sauce?

Yes! Combine soy sauce, brown sugar, garlic, ginger, and sesame oil to make a simple homemade teriyaki sauce.

How do I know when the venison is done?

Use a meat thermometer. Rare is 125°F, and medium-rare is 135°F.

Can I cook this recipe indoors?

Yes, you can sear the venison in a hot skillet and finish it in the oven at 225°F until it reaches the desired internal temperature.

What wood pellets are best for smoking venison?

Hickory, mesquite, or cherry wood pellets enhance the flavor of venison.

Can I meal prep this recipe?

Yes, marinate the venison in advance and store it in the fridge until you’re ready to grill.

Conclusion

Traeger Teriyaki Venison Backstrap is a smoky, tender, and flavor-packed dish that’s perfect for any gathering. Whether you’re a seasoned wild game enthusiast or trying venison for the first time, this recipe ensures a delicious result. Enjoy it with your favorite sides and savor the incredible taste of grilled perfection.

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Traeger Teriyaki Venison Backstrap

Traeger Teriyaki Venison Backstrap

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  • Author: Kimberly
  • Prep Time: 5 minutes (plus overnight marinating)
  • Cook Time: 25 minutes
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling​
  • Cuisine: American
  • Diet: Gluten Free

Description

This Traeger Teriyaki Venison Backstrap recipe brings out the rich, earthy flavors of venison with a savory teriyaki marinade and the smoky depth that only a grill can add. By marinating the backstrap overnight, the flavors deeply infuse the meat, creating a perfectly balanced profile between sweet teriyaki notes and the natural taste of venison. Cooking it to a medium-rare finish ensures the meat is tender and juicy


Ingredients

Scale
  • 1 venison backstrap (approximately 1.5 pounds)
  • 1 1/2 cups teriyaki sauce, divided

 

  • 2 teaspoons SPG (Salt, Peaper, Garlic) seasoning

Instructions

  • Marinate: Place the venison backstrap in a resealable plastic bag and pour in 1 cup of the teriyaki sauce. Seal the bag, ensuring the meat is well-coated, and refrigerate overnight for optimal flavor infusion.

  • Prepare for Grilling: Remove the backstrap from the marinade and pat it dry with paper towels to remove excess moisture. Discard the used marinade.

  • Preheat the Grill: Set your Traeger or pellet grill to 400°F (204°C) and allow it to preheat thoroughly.

  • Season: Lightly sprinkle the SPG seasoning evenly over the entire backstrap, ensuring all sides are covered.

  • Grill: Place the seasoned backstrap directly on the preheated grill grates. Cook until your desired internal temperature is reached; for medium-rare, aim for an internal temperature of 125°F (52°C). This typically takes about 20-25 minutes, but using a meat thermometer is recommended for accuracy.

 

  • Rest and Serve: Once the desired internal temperature is reached, remove the backstrap from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Slice the backstrap into medallions and serve with the remaining ½ cup of teriyaki sauce for dipping.


Notes

  • For enhanced flavor, consider using a homemade teriyaki sauce.

 

  • Ensure not to overcook the venison, as it can become tough; medium-rare is recommended for tenderness.

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