Grilled Venison Jalapeño Cilantro (Print-Friendly Format)

Flame-seared venison backstrap drizzled with a zesty jalapeño cilantro sauce, perfect for sharing.

# Ingredients You’ll Need:

→ For the Grilled Venison Backstrap

01 - 900–1350 g venison backstrap
02 - 30 ml olive oil
03 - 5 g garlic powder
04 - 5 g onion powder
05 - 5 g ground black pepper
06 - 5 g sea salt
07 - Fresh thyme or rosemary sprigs, optional

→ For the Jalapeño Cilantro Sauce

08 - 30 g fresh cilantro, packed
09 - 2 jalapeño peppers, seeds removed for mild, or left in for extra heat
10 - 3 cloves garlic, minced
11 - 30 ml freshly squeezed lime juice
12 - 60 ml olive oil
13 - 15 ml honey
14 - Sea salt and ground black pepper, to taste
15 - 30–45 ml water, for adjusting consistency

# How to Make It:

01 - Pat the venison backstrap dry. Rub evenly with olive oil, then sprinkle with garlic powder, onion powder, ground black pepper, sea salt, and fresh thyme or rosemary if using.
02 - Set a grill to medium-high heat (approximately 200°C).
03 - Place venison backstrap on the hot grill grates. Sear for 4–5 minutes per side for medium-rare (internal temperature of 54°C), flipping once with tongs. Cook longer if preferred.
04 - Remove the venison from the grill and allow to rest for 5–10 minutes to preserve juices.
05 - While the venison rests, combine fresh cilantro, jalapeños, minced garlic, lime juice, honey, olive oil, salt, pepper, and water in a blender. Process until the sauce is smooth.
06 - Taste the sauce and adjust salt, pepper, or lime juice as needed.
07 - Slice the rested venison backstrap against the grain into medallions.
08 - Arrange venison medallions on a serving platter, drizzle generously with jalapeño cilantro sauce, and serve immediately.

# Extra Tips:

01 - For a spicier sauce, retain the jalapeño seeds.
02 - Pair with fresh salads, roasted vegetables, or quinoa for a balanced meal.
03 - Use a meat thermometer to ensure precise doneness.
04 - Resting the meat enhances tenderness and flavor.
05 - Enhance the sauce with avocado or mint to suit your preference.

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