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–+ servings
grilled venison steak

Antelope Backstrap recipe

Kay Schrock
Easy grilled antelope backstrap recipe, with bold flavors that compliment the wild game flavor!
4.80 from 20 votes
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Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes
Course Main
Cuisine American
Servings 4
Calories 310 kcal

Ingredients
  

  • 1 pound antelope backstrap steak
  • ¼ cup olive oil
  • 1 teaspoon greek seasoning
  • 1 Tablespoon worchestershire sauce
  • 1 Tablespoon soy sauce
  • ¼ cup steak sauce
  • ¼ Balsamic vinegar

Instructions
 

  • Mix all marinade ingredients together. Add steak and turn to coat. Cover and let marinate for 30 minutes in fridge.
  • Heat grill to 400°, drain marinade from steaks and discard. Brush grill with bacon fat or oil, and grill steaks to desired doneness. Let steaks rest a few minutes before cutting.

Nutrition

Calories: 310kcalCarbohydrates: 4gProtein: 35gFat: 16gSaturated Fat: 3gCholesterol: 90mgSodium: 601mgPotassium: 541mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 2mgCalcium: 14mgIron: 5mg
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