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BBQ Venison Backstrap

BBQ Venison Backstrap

Download the recipe PDF. View the YouTube video.

Serves 4.
By Dennis W. Viau; modified from an Internet recipe.

Someone asked me if I try to produce popular videos for my YouTube channel. No, I make videos I think might be fun for me. This recipe is one example. I doubt many will try this, or even have access to the venison backstrap, which is a muscle alongside the spine. It’s supposed to be very tender and lean because it isn’t used much.


12 ounces (340g) venison backstrap, cut into 2-inch (5cm) pieces
6 fluid ounces (170ml) apple cider
8 ounces (227g) thinly sliced prosciutto
1 12-ounce (341ml) bottle of your favorite barbecue sauce/marinade, or make your own
I have a recipe for barbecue sauce on this website.


After cutting the backstrap into pieces, place them in a shallow baking dish and add enough apple cider to cover. Cover and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider and return the venison to the dish. Pour barbecue sauce over the pieces, cover, and refrigerate 30 minutes more.

Remove meat from the refrigerator, and let stand for 30 minutes. Heat an outdoor grill (charcoal or gas) for high heat.

Wrap each piece of venison in a slice of prosciutto, and secure with toothpicks or arrange on a skewer.

Brush the grill grate with vegetable oil when hot and place venison pieces on the grill so they are not touching. Grill away from the direct heat, turning occasionally, until the prosciutto browns, 15 to 20 minutes. The slower, the better. For medium rare, the internal temperature should be between to about 135°F (47°C) when checked with a meat thermometer.

Serve with your favorite vegetables.

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