Perfectly Seared Venison Backstrap & Garlic Aioli: An Infrared Grilling Guide

Nothing beats a perfectly cooked piece of venison backstrap. When treated right, it is one of the most tender, flavorful cuts of game meat available.

Today, we are pairing this lean cut with a zesty, creamy Garlic Aioli and using a Big Horn Infrared Grill to achieve that steakhouse-quality sear. Whether you are a hunter or just a fan of game meat, this recipe is a game-changer.

Here is how to master the sear and the sauce.

1. The Zesty Garlic Aioli

Before we touch the meat, let’s get the sauce ready. Making this first allows the flavors to meld together while you prep the grill.

Ingredients:

● ½ Cup Mayonnaise

● 1 Garlic Clove (minced)

● 1 Tbsp Lime Juice

● ¼ Tsp Kosher Salt

● ¼ Tsp Black Pepper

Instructions:

Combine all ingredients in a small bowl. Whisk until smooth. Set it aside in the fridge to rest; this crucial step allows the raw garlic bite to mellow out and infuse the mayo with flavor.

2. Prepping the Venison

The key to tender venison is removing the tough bits before cooking.

The Prep:

1.  Trim: Take your backstrap and carefully trim off any silverskin or hard fat. These don't render down like beef fat and can make the meat chewy.

2.  Season: Coat the meat generously on all sides with Kosher Salt, Coarse Black Pepper, and Garlic Powder.

3.  Rest: Let the seasoned meat sit at room temperature for 10-20 minutes. This helps the seasoning adhere and ensures even cooking.

3. The Infrared Sear

We are using the Big Horn Infrared Grill for this cook. Infrared grills get incredibly hot, perfect for locking in juices quickly.

Grill Setup:

● Set the grill to Maximum Temperature.

● Place the top shelf on the 3rd level.

● Place the second shelf on the 6th level.

The Cook:

1.  Hard Sear: Place the backstrap on the top rack. Sear for approximately 90 seconds. Flip it over and sear the other side for another 90 seconds. You want a nice crust here.

2.  Finish: Move the meat down to the lower second shelf.

3.  Monitor: Flip the meat every 30-40 seconds to ensure even cooking. Keep a close eye on the internal temperature.

4. Rest, Slice, and Serve

This is the most important rule of grilling game meat: Do not overcook it.

Finishing Steps:

1.  Pull Early: Remove the backstrap from the grill when it is 10 degrees below your target internal temperature. The residual heat will finish cooking it as it rests.

2.  Rest: Let the meat rest on a board for at least 10 minutes. If you cut it too soon, all the juices will run out.

3.  Slice: Carve the meat into ¼ inch medallions.

Serve immediately with that zesty Garlic Aioli you made earlier. The brightness of the lime and garlic cuts perfectly through the rich, smoky flavor of the venison. Enjoy