original_blog_name: backstrap recipes – search results
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Channel: Scott Bonner Outdoors
Absolutely delicious recipe for a marinade that goes wonderfully with any cut of venison. In this video I make the marinade and use it on a deer backstrap. The venison is seared on the stove then placed in the oven to finish cooking. It doesn’t get any better than this when it comes to enjoying wild natural meat like venison. Follow along and give this a try for yourself. If you didn’t like the taste of venison before I am willing to bet this will change your mind. Please hit that like and subscribe button for me! Thank you!
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
3/4 cup soy sauce
2 lemons squeezed
2 garlic cloves minced
1 tablespoon fresh parsley chopped
Place the venison backstrap in the marinade for 6-12 hours refrigerated. Remove the venison from the marinade and let the backstrap come up to room temperature before searing. Preheat oven to 400 degrees fahrenheit. Get a pan up to a high heat and sear each edge of the backstrap for 1-2 minutes over the oil of your choice. After searing move backstrap to the oven to finish cooking. Medium rare cook is recommended. Let sit for 10 minutes then enjoy!
Video length: 3:11
This post was originally published on 45gaming