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.
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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.