Maple Glazed Red Pepper Backstrap

Grilled venison backstrap doesn’t need a lot of extra fancy flavors, but if you eat a lot of it, it’s nice to mix things up a bit. This simple marinade and glaze recipe has it all, a touch of sweetness, saltiness from the soy sauce, and some nice spice from the red pepper flakes.

This simple marinade gives your grilled venison backstrap a sweet, salty, and spicy balance. Images by author

Don’t like the heat? Simply cut back on the red pepper flakes or leave them out altogether, the sweet and salty combo is still good eats.

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Start by mixing the marinade/glaze. Use real maple syrup for this one. Grade A or B either one will work. Avoid the imitation syrup blends that are mostly corn syrup with artificial flavors. Combine all ingredients except the venison and the rub in a bowl.

Mix the marinade/glaze ingredients in a bowl.

Reserve ¼ cup of the marinade to use as a glaze later. Place venison into a zip top bag and pour over the remaining marinade. Smush it around well to evenly coat all surfaces of the meat and refrigerate for 2-4 hours.

Remove the venison from the marinade and pat it dry.

When you are ready to cook, heat your grill to around 350. Remove the venison from the marinade and pat it dry with a paper towel. Season well on all sides with the APX or rub of choice.

Season the backstrap well.

Place the meat on the hot grill and brush on the reserved marinade/glaze. Grill for 5 minutes, flip, glaze again.

Glaze all sides as you grill.

Repeat until the internal temperature reaches 125 for medium-rare or to your liking.

Grill to your desired doneness, then rest.

Save remaining glaze to drizzle over the meat just before serving.

Slice and drizzle with remaining glaze before serving.

Rest the venison a few minutes before slicing. I like to slice and serve over a bed of rice.