Grilled Backstrap with Bourbon Garlic Cream Sauce

With deer seasons starting up around the country, everyone is ready to sit back down to a meal of fresh venison backstrap

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-6
serves
Easy
difficulty

This recipe is perfect for those warm fall evenings when you want to hang around the grill just to be outside. It features grilled venison backstrap in an easy bourbon garlic pan sauce that you make right on the grill. 

Slice the backstrap and coat it with sauce before serving.

Start by placing a cast iron skillet on the grate as the grill preheats so that it will be hot when you start to cook. Sear the backstrap in the hot skillet. Then move it over to the grill rack to continue cooking while you make the sauce in the skillet. Take care when adding the bourbon. Don’t splash it on hot coals or fire because it could ignite. 

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Ingredients

1.5-2 pound section of venison backstrap, trimmed of fat and silverskin

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried rosemary

1 teaspoon vegetable oil

 

Sauce

¼ cup Evan Williams Bourbon

3 tablespoons butter

2–3 cloves whole garlic, peeled and chopped

2 tsp fresh thyme, finely chopped

1 tablespoon Dijon mustard

½ cup heavy whipping cream

¼ cup beef broth

1 teaspoon ground black pepper

Cooking Instructions

Place an iron skillet on your Traeger Grill set at 350 degrees. Trim your backstrap roast. Season the meat well on all sides with salt, black pepper, garlic powder, and dried rosemary. 

Season the backstrap well.

Drizzle oil over the hot skillet. Place the backstrap roast directly into the skillet. Sear one side for 1-2 minutes, flip, and repeat until all sides of the backstrap are seared. 

Sear the backstrap in the hot cast iron skillet.

Move the backstrap to an upper grill rack. Add the butter to the hot pan. Scrape to loosen stuck on bits left from the backstrap. Add the garlic to the butter and cook for 2-3 minutes.

Melt the butter and add the garlic to the skillet.

Add the heavy cream and Dijon mustard. Stir well. Add remaining sauce ingredients. Stir until the sauce bubbles and starts to thicken. 

Carefully add the bourbon to the sauce.

Return the backstrap to the pan and spoon the sauce over the meat. Use an instant-read thermometer to check for an internal temperature of around 125-130. The internal temperature will continue to rise a couple more degrees with carryover heat after the meat has been removed from the grill. 

Rest the backstrap for 5 minutes. Then slice into medallions. Spoon over additional pan sauce or return the sliced medallions to the pan just before serving. 

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