Description
A flavorful marinated venison backstrap recipe that transforms a simple piece of meat into a gourmet meal.
Ingredients
Scale
- 1 venison backstrap (approximately 2 pounds)
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
Instructions
- Blend the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, and Dijon mustard in a medium mixing bowl until well combined.
- Add in the ground black pepper, salt, onion powder, and dried rosemary. Whisk thoroughly until the marinade is smooth.
- Place the venison backstrap in your resealable bag or shallow dish. Pour the marinade over, ensuring the meat is fully covered.
- Seal the bag or cover the dish and refrigerate. For optimum flavor, let the venison marinate overnight or at least 4 hours, turning the bag occasionally.
- Heat your grill to medium-high, aiming for 375-400°F (190-200°C).
- Remove the venison backstrap from the marinade and let the excess drip off. Discard the leftover marinade.
- Slightly grease the grill grates to prevent sticking and place the backstrap on the grill.
- Grill for about 5-7 minutes on each side with the lid closed until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Remove the backstrap and let it rest on a cutting board for 10 minutes.
- Cut the venison backstrap into medallions, slicing against the grain for enhanced tenderness.
Notes
For a more intense flavor, consider adding fresh herbs or spices to the marinade. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 90mg
Keywords: venison, marinade, grilling, backstrap, gourmet recipe, meat preparation
