Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 cloves minced garlic
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1 tsp coarse kosher salt
  • 1 tsp cracked black pepper
  • 2 lbs venison backstrap, trimmed of silver skin
  • 2 tbsp unsalted butter
  • 2 sprigs fresh rosemary

Instructions:

  1. Trim the venison backstrap to remove any remaining silver skin to ensure maximum tenderness.
  2. Combine olive oil, minced garlic, Worcestershire sauce, dried rosemary, dried thyme, salt, and black pepper in a bowl. Coat the meat thoroughly and refrigerate for at least 4 hours.
  3. Remove the venison from the refrigerator 30 minutes before grilling to bring it to room temperature for an even cook.
  4. Preheat the grill and create a two-zone heat system: a 'Hot Zone' with direct high heat and a 'Cool Zone' with no direct heat.
  5. Pat the marinated meat completely dry with paper towels to ensure a proper sear and mahogany-colored crust.
  6. Place the backstrap directly over the high heat and sear for 3–4 minutes per side until a deep brown crust forms.
  7. Move the meat to the cool zone, close the grill lid, and cook until the internal temperature reaches the desired medium-rare level.
  8. Finish with butter and fresh rosemary, then let the meat rest to allow the juices to redistribute before slicing.