The Striplon, also known as Backstrap, is one of the choice cuts of Venison. Removed from the 3rd rib of the point end to the last Lumbar Vertebrae, a 55 kg carcass striploin will yield approx 1.6 kg of deep red full flavoured choice tender venison.

open flame grilled  striploin

no marinades needed.

Venison prep time <5 minutes, grill time of around not much

  1. Unpack the Hahndorf Venison Tenderloins and allow to breathe for 5 minutes or so and the natural deep red colour will return.
  2. If you've got the denuded striploin, go to step 3, if not, carefully remove all remaining silverskin
  3. As the striploin approaches room temperature, coat the meat with an olive oil + mustard + brown sugar + ground black pepper + herb paste.  Suggestion: thyme and oregano work well - rosemary will conflict with the delicate venison.
  4. Carefully place the striploin onto an open flame hot coal grill
  5. Remove from the intense heat to a cooler spot if cooking too fast, do not take the the core temp of the striploin past 60oC.  
  6. Remove from the heat, cover and set aside to rest for 5 minutes or so
  7. Plate the accompaniments, slice the striploin into thick medallions and serve.
  8. here's a handy link from canivore extrordinaire Aussie expat Jess Pryles: Open flame grilled Venison Texas style