Venison Backstrap with Tomato and Onion Salad

I love grilling venison backstrap and pairing it with this simple tomato and onion salad, made with fresh garden tomatoes, thinly-sliced yellow onions, fresh herbs, and a drizzle of oil and vinegar.

Summer in North Dakota is a fleeting thing. One minute you’re restocking your mosquito spray supply, the next you’re getting ready for another hunting season to begin. But for a few glorious months, the garden overflows with fresh herbs and ripe tomatoes.

This venison backstrap recipe is my answer to those summer evenings when you want something simple, fast, and flavorful. It’s also proof that you don’t need a long list of ingredients or an entire afternoon to create an amazing meal.

I’ve spent a lot of time cooking backstrap venison over the years, and I’ve learned one thing: it's best when you let it stay the star. That means no heavy marinades or overcomplicated rubs. Just a little salt, pepper, and sugar to bring out its rich, meaty flavor, and the perfect grill sear to keep it tender.

Pair that with a colorful tomato and onion salad, and you’ve got the kind of supper that disappears almost as quickly as it comes off the grill. And if your tomatoes and herbs are from your own backyard garden, even better.

Why You'll Love This Venison Backstrap Recipe

This grilled venison backstrap recipe hits the sweet spot between rustic and refined. The tender meat gets a quick seasoning before meeting a hot grill, which keeps the outside crisp and the inside juicy.

Meanwhile, the onion and tomato salad pulls double duty - it’s both a fresh side dish and a bright counterpoint to the meat’s richness. The herbs, vinegar, and olive oil give it the punch you want in summer cooking without weighing anything down.

Best of all, this meal is ready in less than 30 minutes, which makes it perfect for busy parents who would rather spend the evening outside with the kids than in the kitchen.

Tips For Grilling Venison Backstrap

Over the years, I’ve heard the same fears from new wild game cooks:
“What if I overcook it?”
“Won’t it be gamey?”
“Do I need to marinate it overnight?”

Here’s the truth: venison backstrap is one of the most forgiving cuts if you use high heat and a quick cook time. Think of it like a fine beef tenderloin - it doesn’t need hours on the grill. In fact, it’s better if you keep it moving and check the internal temperature often.

A few extra tips:

• Season smart. Sugar in the rub may seem odd, but it helps create a beautiful crust while balancing the meat’s natural flavor.
• Tenderize first. A Jaccard meat tenderizer does wonders for keeping the meat juicy.
• Flip every minute. This keeps the heat even and prevents flare-ups from charring one side too much.
• Rest before slicing. Ten minutes on the cutting board lets the juices redistribute. Skip this step, and you’ll watch all that flavor run onto the board instead of staying in the meat.

Tomato and Onion Salad: Easy Summer Side Dish

The tomato and onion salad in this recipe is about as easy as summer cooking gets. It requires no stove, no oven, and no special equipment - just a cutting board, a sharp knife, and a big bowl.

Using fresh herbs makes a huge difference here. Basil, mint, cilantro, dill, or parsley all work. If you have them growing in your garden, grab a handful. If not, your local grocery store should have what you need.

The red wine vinegar brightens everything up, and the olive oil ties the flavors together. Letting the salad sit at room temperature for a few minutes allows the tomatoes to release their juices, creating a natural dressing that’s hard to resist.

Pro tip: Make extra. This salad is just as good the next day over scrambled eggs or tucked into a sandwich you can take to work.

How to Serve The Venison Backstrap with Tomato and Onion Salad

When the grilled backstrap venison is ready, use a sharp knife to slice it thinly against the grain and arrange it right on the same platter with the onion and tomato salad. The juices from the meat will mingle with the vinegar and olive oil from the salad, creating a dressing you’ll want to mop up with bread.

This dish pairs well with grilled corn, crusty bread, or even a chilled potato salad if you’re feeding a crowd. But honestly, it doesn’t need much else. The meat and salad alone are enough to make you feel like you’ve pulled off something special.

Venison Backstrap with Tomato and Onion Recipe

Ingredients

• 1 ½ pounds venison backstrap
• 2 teaspoons kosher salt, divided
• 1 teaspoon sugar
• ¾ teaspoons black pepper, divided
• 3 large tomatoes, cored and sliced into ½-inch-thick half-moons
• 1 large yellow onion, thinly sliced into half moons
• ¼ cup chopped fresh herbs (basil, mint, cilantro, dill, or parsley)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon avocado oil or canola oil

Instructions

1. Go deer hunting, harvest a deer, and save all the meat including the backstraps.

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

3. Combine 1 teaspoon kosher salt, sugar, and ½ teaspoon black pepper in a small bowl. Sprinkle half on one side of the steaks and press gently to adhere. Flip and repeat with remaining seasoning. Let sit at room temperature while you preheat the grill and prepare the salad.

4. Preheat your grill for direct cooking at medium heat, 350 - 400 degrees F. Clean the grates.

5. In a large bowl, combine tomatoes, onions, herbs, olive oil, red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to combine. Let stand at room temperature while grilling the steaks.

6. Brush the venison backstrap with oil. Place on the hot grill with the cover open. Flip every minute, keeping it over direct heat.

7. Cook until an instant-read thermometer inserted into the thickest portion registers 130 degrees F for medium-rare. For my grill, this takes about 6 minutes.

8. Transfer to a cutting board. Let rest for 10 minutes.

9. Slice diagonally across the grain into ¼-inch-thick slices. Arrange on a platter with the salad. Sprinkle the meat with the remaining ¼ teaspoon kosher salt. Serve immediately.

Storing Leftovers

If you somehow end up with leftovers - and I doubt you will - store the sliced venison and salad separately. The meat will keep in the fridge for up to two days. You can eat it cold, tucked into a sandwich, or gently reheat it in a skillet.

This tomato and onion recipe will hold its flavor for about 24 hours, though the tomatoes will soften. Stir before serving to redistribute the juices.

More Great Venison Steak Recipes

Whether your backstrap venison came from a successful hunt or a generous friend, and whether your tomatoes are from your backyard or a roadside stand, 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
• 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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