Timber 2 Table - The Everything Bagel Backstrap

Full of flavor and crunch, everything bagel seasoning goes perfectly with marinated, grilled venison

The Everything Bagel Backstrap

15 Min

Prep Time

30 Min

Cook Time





I'm a big fan of everything bagel seasoning blends. I've tried several brands and enjoyed them all. We use it on freshly baked bread, seafood, pizza, salads, and even as a crust on grilled meat, like this backstrap recipe. The sesame seeds add cruch, and the garlic and herbs are a nice flavor boost.

The combination of marinade, honey, and bagel seasoning gives the backstrap a nice garlicky crunch with just a hint of sweet and salty flavor.

Cook the roast to medium rare, about 130 degrees, then rest for 10 minutes before slicing.


2-pound section of backstrap

1/2 cup everything bagel seasoning

1/4 cup honey


1/2 cup soy sauce

3 tablespoons brown sugar

2 tablespoons rice wine vinegar

2 teaspoons sesame oil

2 teaspoons lime juice

1 teaspoon grated ginger

Cooking Instructions

Trim the backstrap well to remove any fat or connective tissue.

Trim the backstrap section well, cutting away the fat and connective tissue.

Remove the backstrap from the marinade and pat it dry. Drizzle all over with honey. Use your fingers or a spoon to fully coat the meat with a thin layer of honey.

Drizzle honey over the marinated backstrap.

Place the meat on a preheated Traeger grill set at 350 degrees. Grill for 20 to 30 minutes, depending on thickness of backstrap, or until the internal temperature reads 130 degrees. Remove from grill and allow the meat to rest, loosely tented with foil, for 10 minutes before slicing across the grain into medallions for serving.

Rest the backstrap before slicing.