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Traeger Teriyaki Venison Backstrap

This simple recipe for preparing a backstrap will give you all the motivation you ever need to get out into the woods and get that deer!
Course Main Dish
Cuisine American
Keyword Traeger, venison
Prep Time 5 minutes
Cook Time 25 minutes
Marinade Time 8 hours
Total Time 8 hours 30 minutes
Servings 2 people
Calories 873kcal
Author Nicole Johnson

Equipment

Ingredients

  • 1 venison backstrap
  • 1 ½ 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.

Notes

This recipe is a great way to use our Homemade Teriyaki Sauce recipe!
Don't forget to pick up our OWYD SPG rub! It makes a huge difference!

Nutrition

Calories: 873kcal | Carbohydrates: 34g | Protein: 150g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 358mg | Sodium: 8531mg | Potassium: 2291mg | Fiber: 0.2g | Sugar: 30g | Calcium: 81mg | Iron: 22mg