Grilled Venison Brown Sugar Glaze (Print-Friendly Version)
Tender venison backstrap grilled and finished with a caramelized brown sugar glaze for a mouthwatering, savory result.
# Ingredients List:
→ Meat
01 -
700–900 g venison backstrap
→ Marinade
02 -
2 tablespoons soy sauce
03 -
1 tablespoon Worcestershire sauce
04 -
2 tablespoons olive oil
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon ground black pepper
07 -
0.5 teaspoon smoked paprika
08 -
0.5 teaspoon salt
→ Glaze
09 -
60 g brown sugar
10 -
Splash of water
# How to Make It:
01 -
Combine soy sauce, Worcestershire sauce, olive oil, garlic powder, black pepper, smoked paprika, and salt in a bowl.
02 -
Place venison backstrap into the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes and up to 4 hours.
03 -
Heat brown sugar with a splash of water in a saucepan over low heat, stirring until dissolved to create a syrup. Set aside.
04 -
Preheat grill to medium-high heat (approximately 200°C). Lightly oil the grates.
05 -
Grill venison backstrap for 4–5 minutes per side, or until internal temperature reaches 54–57°C for medium-rare.
06 -
In the final minute of grilling, generously brush brown sugar glaze over the venison to achieve a caramelized finish.
07 -
Remove venison from the grill and rest for 5–10 minutes. Slice thinly against the grain and serve.
# Extra Tips:
01 -
For optimal tenderness, avoid overcooking venison—medium-rare is recommended.
02 -
Apply the glaze during the last minute of grilling to prevent burning.
03 -
Allow the meat to rest before slicing to retain natural juices.
04 -
This dish pairs well with mashed potatoes or grilled vegetables.