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. This is an ideal recipe for hunters, game meat enthusiasts, or anyone looking to explore new grilling flavors with a distinct yet approachable dish.
Traeger Teriyaki Venison Backstrap Recipe
If you need a great recipe for your next venison backstrap, you’ve found it! This is a simple teriyaki marinade and then you grill it off on your pellet grill for the perfect piece of venison.
This recipe uses our homemade Teriyaki Sauce recipe, but if you want to hit the “easy” button you can easily sub in your favorite store-bought version or some Bachan’s.
It also uses our OWYD Smokey SPG rub, which you *can* skip if you must, but you really shouldn’t. You’re going to want to slather this rub on all of your meat. Steak. Burgers. Venison. Pork chops. All of it. This is the perfect SPG, and I’m not afraid to say it.
Our new, custom, Smokey SPG is my MOST USED SPICE blend because if I put anything on everything! It is salt, pepper, garlic. Every time. Buy this before our first run sells out!
Why You’ll Love This Dish
- Tender and Juicy: The overnight marinating process helps keep the venison backstrap tender.
- Perfectly Balanced Flavor: Sweet teriyaki sauce enhances, not overpowers, the venison.
- Quick to Grill: After marinating, it’s just a quick grill away from being ready.
- Great for Game Meat: Enhances venison’s natural flavors without masking them.
- Ideal for Grilling Fans: Adds depth and smokiness that only a grill can provide.
Try our homemade Summer Sausage!
Teriyaki Venison Backstrap shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Venison Backstrap
- Teriyaki Sauce, divided
- SPG (Salt, Pepper, Garlic Seasoning)
Serve with some Funeral Potatoes!
How to make a Teriyaki Venison Backstrap
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Traeger Teriyaki Venison Backstrap
- Marinate: Place the venison backstrap in a resealable bag and pour in 1 cup of teriyaki sauce. Seal and refrigerate overnight for best results.
- Prepare for Grilling: Remove the backstrap from the marinade and pat it dry with paper towels. Discard the marinade.
- Preheat the Grill: Set your Traeger or pellet grill to 400°F.
- Grill: Place the backstrap directly on the grill grates and cook to your preferred doneness, ideally reaching an internal temperature of 125°F for a medium-rare finish.
- Rest and Serve: Let the venison rest for about 5 minutes, then slice it and serve with the remaining teriyaki sauce as a dip.
Try with our Blackstone Asparagus!
FAQ
How should I store leftovers?
Store leftover venison backstrap in an airtight container in the refrigerator for up to 3 days.
Can I reheat this without drying it out?
Yes, reheat gently in a low-temperature oven (300°F) covered with foil, or briefly in a skillet over medium-low heat, adding a bit of extra teriyaki sauce to help keep it moist.
Can I make this recipe in advance?
Marinate the venison a day ahead to deepen the flavor. Grill shortly before serving to keep the best texture and flavor.
What variations or substitutions can I use?
If you don’t have SPG, substitute with a simple mixture of Salt, Pepper, and Garlic powder. You can also add a hint of ginger or chili flakes to the marinade for an added kick.
Have some Fried Rice with this!
Serve This With…
- Steamed Jasmine Rice
- Grilled Asparagus
- A side of Asian-Style Cucumber Salad
- Pickled ginger or kimchi
Enjoy the simplicity of grilling with this easy Traeger Teriyaki Venison Backstrap. The flavorful marinade is ideal for anyone who enjoys game meat and exploring different ways to prepare it.
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More Side Dish Options…
Traeger Teriyaki Venison Backstrap
Ingredients
- 1 venison backstrap
- 1 1/2 cups teriyaki sauce divided
- 2 teaspoons SPG
Instructions
- Marinate the backstrap in 1 cup of the teriyaki sauce overnight. Remove and pat dry with paper towels.
- Preheat your grill to 400°F.
- Place the backstrap directly on the grill and cook to your desired internal temperature. We prefer 125°F, with a rest, so it finishes medium-rare.
- Rest, slice, and serve with additional teriyaki sauce for dipping.
