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
- 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.
- 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.
- Preheat the Traeger Grill: Set your Traeger grill to 225°F and allow it to preheat.
- 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.
- 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.
- 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.
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.
PrintTraeger Teriyaki Venison Backstrap
- 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
- 1 venison backstrap (approximately 1.5 pounds)
- 1 1/2 cups teriyaki sauce, divided
- 2 teaspoons SPG (Salt, Peaper, Garlic) seasoning
Instructions
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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.
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Prepare for Grilling: Remove the backstrap from the marinade and pat it dry with paper towels to remove excess moisture. Discard the used marinade.
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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.
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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.
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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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