Taken from the spine area of a deer, backstrap is arguably the tenderest cut of venison. While it can be grilled whole, the backstrap is quite lean and will dry out quickly so I prefer to cut it into smaller fillets before quickly grilling it over direct high heat.
To finish the fillets, I find that a compound butter comprised of toasted pecans and dried cherries is a perfect compliment to the slight gamey taste of venison.
GRILLED VENISON FILLETS WITH CHERRY PECAN BUTTER
1 stick unsalted butter, softened
2 tbsp. chopped dried pitted cherries
2 tbsp. chopped pecans, lightly toasted
2 lbs. venison backstrap cut in to 4-6oz. fillets
1 tbsp. olive oil
Kosher salt and ground black pepper
Prepare grill for high heat cooking, approximately 450 degrees. Combine butter, cherries, and pecans in a small bowl and mix well. Place cherry-pecan compound butter on a single layer of plastic wrap and roll it in to a log.
Refrigerate the butter until ready to use.
Coat venison fillets with olive oil and season liberally with salt and pepper.
Add 2 chunks of your favorite smoking wood to the charcoal briquets, replace the main cooking grate and allow it to heat for 5 minutes. Place fillets on the grill and cook for approximately 4-5 minutes per side until they reach an internal temperature of 130 degrees for medium rare.
Remove the fillets from the grill and immediately top with pecan cherry butter.
Alllow the fillets to rest for 3 minutes then serve immediately.