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

Ingredients

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

Instructions

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.