Venison Backstrap Recipe, Peppercorn Crust

Here's another great Venison Backstrap Recipe for all you wild game, grill masters. Enjoy!

Chef’s Notes:

If you will soak your venison in milk overnight, prior to cooking, you will not believe the difference in taste it will make.


  • 1 Venison Backstrap
  • 1 Tablespoon Of Tony Chachere’s Original Creole Seasoning
  • 2 Caps Full Of Zatarans Liquid Crab Boil
  • 1/2 Cup Of Worcestershire Sauce
  • 1/4 Cup Of Water
  • Fresh Cracked Black Pepper


Mix water, Creole Seasoning, Zatarans Liquid Crab Boil and the Worcestershire Sauce in a mixing cup. This mixture is what you are going to use to inject into your backstrap. Inject thoroughly into backstrap. Then take the fresh cracked black pepper and you are going to form a crust around the backstrap. It is important to press the pepper into the meat so that it will stay attached.

After this process is complete, place the prepared meat on the grill on a medium indirect heat, turning occasionally. This is where a digital meat thermometer comes in handy, because when the meat reaches 130 degrees on the inside...We’re eatin’!

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