Grilled Venison Backstrap with Gremolata

By Chef Bri Van Scotter of Wilderness to Table


  • 1 bunch parsley, washed and chopped
  • 1 tablespoon minced garlic
  • 3 tablespoon fresh lime juice
  • Zest of one lime
  • 3 pounds venison backstrap
  • Kosher salt and ground black pepper
  • 1 stick (4 ounces) unsalted butter
  • 2 oranges, supreme
  • 6 ounces blueberries, sliced in half


  1. In a large bowl combine the chopped parsley, garlic, lime juice and lime zest in a bowl. Mix well to combine then set aside.
  2. Season the backstrap with evenly with kosher salt and ground black pepper. Let sit for about 10 minutes at room temperature.
  3. Grill the backstrap over indirect heat, turning half way until the meat is cooked to Medium Rare- about 120 – 135F. Once the desired temperature is reached remove from the grill and let sit for about 3 minutes before slicing.
  4. While the venison is cooking add the butter to a stainless-steel pan and melt over medium- high heat. When the butter is a golden-brown color, remove the pan from the heat, about 4-5 minutes.
  1. To serve, slice the grilled venison backstrap and place on a serving platter. Top the venison with the brown butter, then the gremolata and finish with the orange supremes and sliced blueberries.