Smoked Venison Backstrap

Smoked Venison Backstrap is always a huge hit with family and friends, whether you are smoking elk backstrap or deer backstrap.

As a wild game chef and full-time recipe developer, I’ve cooked just about every cut of meat from every kind of critter you can imagine. But there’s something almost ceremonial about preparing a smoked venison backstrap. It’s the kind of meal that brings the hunt full circle - from field to table. The flavor, the tenderness, and the satisfaction of doing it right make this recipe one of my favorites to share with family and friends - especially around the holidays.

If you’re new to smoking venison, don’t worry. This smoked venison backstrap recipe is designed to be simple and forgiving. You’ll learn how to season, sear, and smoke your deer or elk backstrap to achieve that beautiful crust on the outside and a perfectly rosy center inside. The process is straightforward, and the results can be extraordinary.

This method works beautifully for deer, antelope, or elk backstrap. It’s the kind of recipe that transforms a busy weeknight or weekend gathering into something special - without taking up your whole day.

What Makes This Venison Backstrap So Good

Backstrap is the most tender cut of meat from a deer or elk. When treated with care, it’s every bit as juicy and flavorful as a premium beef tenderloin. The secret lies in two steps: a quick sear before smoking, and a precise rest afterward.

That brief sear locks in moisture and builds a crust that enhances the natural flavors of the meat. Then, just 45 minutes of smoke at a steady 225 degrees F allows the backstrap to cook evenly from edge to center.

Venison can dry out quickly if overcooked, so temperature control is everything. That’s why using a meat thermometer is non-negotiable. You’ll remove the meat at 125 degrees F and let it rest before slicing. The carryover heat will bring it to medium-rare perfection.

Best Wood Chips For Smoking Backstrap

For venison cuts such as deer or elk, I like hickory. It gives a bold, smoky flavor that complements the lean meat without overpowering it. Applewood or cherry wood work beautifully too, adding a slightly sweeter smoke that pairs well with the flavors of rosemary and garlic.

Why You Should Tenderize the Backstrap

Even the most tender cuts benefit from a little prep work. I use a Jaccard meat tenderizer before seasoning. It creates tiny channels that allow the flavors to penetrate the meat and help retain moisture during smoking. This step takes less than a minute and makes a noticeable difference.

Step-by-Step Guide: Smoking Deer Backstrap

Below is my go-to method for creating the perfect smoked deer backstrap or smoked elk backstrap. Follow it closely the first time, then adjust the seasoning if you'd like to match your personal taste.

Ingredients

• 1 ½ to 2 pound venison loin (backstrap)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried rosemary
• 1 Tablespoon avocado oil or canola oil

Instructions

1. Harvest and Prepare the Meat

Go hunting, harvest a deer, elk, or antelope, and save all the meat including the backstraps.

2. Tenderize and Dry the Meat

Place the venison backstrap on a cutting board and tenderize it with a Jaccard meat tenderizer. Pat dry with paper towels.

3. Season the Backstrap

In a small bowl, combine salt, pepper, onion powder, garlic powder, paprika, and rosemary. Sprinkle half the seasoning mixture on one side of the backstrap and press gently to adhere. Flip and repeat on the other side. Let the backstrap sit at room temperature for 30 minutes while you preheat your smoker to 225 degrees F with your favorite wood chips.

4. Sear the Backstrap

Heat oil in a large skillet over high heat until shimmering. Add the backstrap and sear for 1 minute on each side until nicely browned.

5. Smoke the Meat

Transfer the backstrap to the preheated smoker and insert a meat thermometer probe into the center. Smoke for about 45 minutes or until the internal temperature reaches 125 degrees F.

6. Rest and Slice

Remove from the smoker and transfer to a cutting board. Let it rest for 10 minutes before slicing to serve.

Pro Tips For Smoking Backstrap

• Don’t skip the sear. It helps form that delicious crust that holds in moisture.
• Use a meat thermometer. Guessing leads to overcooked venison every time.
• Let it rest. This allows juices to redistribute and keeps each slice tender.
• Avoid opening the smoker too often. Every peek drops the temperature and extends cooking time.

Family Approved Venison Backstrap Recipe

When I made this last, my wife and 10-year-old daughter couldn’t stop talking about it. Melissa ate her portion slowly, savoring each bite while the smoky rosemary scent lingered in the air. Lucia leaned in close, her eyes wide, whispering that it “smells like campfire and butter.” When she took her first bite, the edges had a subtle crispness from the sear, and the center was so tender it almost melted. They both went back for seconds - and then thirds. The table fell quiet for a while, that kind of silence that only happens when the food speaks for itself.

More Great Venison Steak Recipes

Whether your backstrap venison came from a successful hunt or a generous friend, this dish is proof that the best meals don’t have to be complicated.

If you are looking for more great venison steak recipes, be sure and check out some of these other family favorites:

• Cast Iron Venison Steak Recipe
• Venison Backstrap with Tomato and Onion Salad
• Deer Backstrap and Potato Stacks
• Deer Steak and Mushroom Crostini
• Venison Steak and Mushroom Galette Recipe 

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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