Grilled Venison Backstrap prepared in a balsamic marinade is a sweet and tangy way to enjoy the most tender cut of meat of your venison.

Combine all ingredients into a Ziploc bag or casserole dish. Refrigerate for 4 hours minimum, flipping once.

If grilling outside, keep backstrap whole. If grilling in a cast iron grill pan, cut the backstrap in half to fit in the grill pan. Heat the grill pan over medium-high heat and lightly spray with avocado oil. Place the backstrap down and do not touch for 7 minutes. Flip and repeat.