Growing up, some of my fondest memories were created in the heart of our home – the kitchen. From a young age, my parents encouraged my culinary curiosity, allowing me to experiment and prepare my own meals. This early independence sparked a lifelong passion for cooking, further nurtured by my grandparents, each bringing their unique culinary heritage to the table. My father’s father, with his Spanish roots, introduced me to the refined world of European cuisine, while my father’s mother, a proud 124% Italian, instilled in me the love for hearty, traditional Italian dishes. On my mother’s side, my grandparents from Ohio offered a different, yet equally impactful, culinary education. Their farm-to-table approach and classic country-style cooking grounded my understanding of food in simplicity and fresh ingredients. My Grandpa Morgan, an avid outdoorsman, also shared his deep connection with nature, teaching me essential outdoor skills like fishing and hunting – skills that, surprisingly, intertwine with my love for cooking.
Like baseball, cooking and the great outdoors have always been central to my life. These passions beautifully converge in this venison backstrap recipe, a personal favorite that perfectly embodies my culinary philosophy. The backstrap, often called the filet mignon of deer, is the star here, sourced from a recent hunting trip in the Colorado wilderness. I see grilling and cooking as an art form, a way to express creativity and flavor, much like hitting a home run in baseball. Food is my canvas, and I believe in the power of simplicity. By using straightforward techniques and quality ingredients, such as cherry, apple, pecan, or maple wood pellets for smoking, I aim to elevate the natural flavors and create a memorable dining experience. The thrill of a packed stadium and the roar of the crowd are unparalleled in baseball. However, the act of creating a dish from scratch and witnessing someone enjoy and appreciate it offers a different, yet equally profound, sense of gratification. At the end of the day, my motivation is simple: a deep love for the taste of great food, shared with good company.
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Pete Alonso’s Grill Tips: Mastering Venison Backstrap
This recipe isn’t just about cooking; it’s about an experience. It combines the rich flavors of venison with simple, fresh sides, all prepared on the grill. Here are Pete Alonso’s tips for grilling venison backstrap to perfection, ensuring a tender and flavorful dish every time.
Ingredients:
Meat:
- 4 (8oz) cuts of venison backstrap (or filet mignon as a substitute)
Marinade:
- ¼ cup red wine
- ½ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 ½ cups red wine vinegar
- 1 tablespoon dried rosemary
- 1 teaspoon coarsely ground black pepper
- Salt and pepper, to taste
Sides:
- 2 sweet onions
- 2 zucchinis
- 2 ears of corn
- 2 tablespoons vegetable oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon cinnamon
- Salt and pepper, to taste
Instructions:
- Marinating the Venison: In a medium bowl or foil pan, create the marinade by whisking together red wine, minced garlic, soy sauce, red wine vinegar, rosemary, coarsely ground black pepper, and olive oil until thoroughly combined. Place the venison backstrap cuts into the marinade, ensuring they are fully submerged. Cover the bowl or pan and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat deeply.
- Prepping the Grill: Load your pellet smoker with Kingsford Signature Hardwood Pellets to infuse a smoky flavor into the venison. Lightly oil the grill grate to prevent sticking. Set your smoker to a temperature of 450 degrees Fahrenheit and preheat.
- Preparing the Sides:
- Zucchini: Slice zucchinis diagonally into ½ inch thick pieces. In a bowl, toss the zucchini slices with 1 tablespoon of vegetable oil, and season with salt and pepper to taste.
- Corn: Drizzle 1 tablespoon of olive oil over the corn ears and season with salt and pepper to taste.
- Sweet Onions: Cut off the top of each sweet onion, reserving the cap. Hollow out a shallow hole in the center of each onion. Rub ½ teaspoon of cinnamon into the hole and drizzle 1 tablespoon of honey or maple syrup into each hole until just full. Replace the onion cap.
- Grilling the Venison and Sides: Remove the venison from the marinade and pat it dry with paper towels. Lightly season the venison with salt and pepper. Transfer the venison, zucchini, and corn to the preheated grill. Arrange the zucchini and corn on the outer edges of the grill, where the heat is less intense, and place the venison closer to the center for direct heat. Place the prepared sweet onions on the grill as well.
- Cooking Times:
- Venison: Smoke the venison for approximately one hour, flipping halfway through, or until the internal temperature reaches 120–135 degrees Fahrenheit for medium-rare to medium doneness. Use a meat thermometer to ensure accuracy.
- Zucchini: Grill the zucchini slices for about 2 minutes per side, or until they are just tender and have developed slight char marks.
- Onions: Grill the sweet onions for 6–8 minutes, or until the honey or maple syrup has dissolved and the onion is tender.
- Corn: Grill the corn for 8–10 minutes, rotating occasionally, until cooked evenly throughout and kernels are tender. Once cooked, remove the corn from the heat and cut each cob in half.
- Resting and Serving: Remove the grilled venison from the heat and let it rest for about 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Slice the venison on a bias, against the grain, and serve immediately alongside the grilled zucchini, sweet onions, and corn.
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Enjoy this home run recipe from Pete Alonso and bring the taste of the outdoors to your next grill night!
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Disclaimer about recipe safety and cooking temperatures.
