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Scott Bonner Outdoors
Absolutely delicious marinade recipe that is great with any cut of venison. In this video I make the marinade and use it in a backstrap for deer. The venison is grilled on the stove before being placed in the oven to complete the cooking. It doesn’t get any better than this when it comes to enjoying wild natural meat like venison. Go through the steps and give this the test for yourself. If you didn’t like the flavor of venison prior to this, I’m willing to wager that it will make you reconsider your opinion. Click that like and click the sign-up button! Thanks!
1 cup olive oil
1 cup of red wine vinegar
1/4 cup Worcestershire sauce
3/4 cup soy sauce
2 lemons squeezed
2 cloves of garlic minced
1 tablespoon fresh chopped parsley
In the backstrap, place the venison into the marinade to marinate for between 6 and 12 hours refrigerated. Take the venison out of marinade. Let the backstrap come up to room temp before grilling. Preheat oven to 400 degrees fahrenheit. Bring a skillet to a high heat and sear every edge of the backstrap for about 1-2 minutes in the oil you prefer. Once seared, transfer backstrap to the oven and cook. Medium rare cook is recommended. Set aside for 10 minutes then enjoy!
This post was originally published on 45gaming