original_blog_name: backstrap recipes – search results
The recipe for a delicious marinade that complements any cut of venison is showcased in this video. The video features the preparation of the marinade and its use on a deer backstrap, which is first seared on the stove and then cooked in the oven. This is an excellent way to savor natural wild meat like venison. The ingredients used include olive oil, red wine vinegar, Worcestershire sauce, soy sauce, lemons, garlic cloves, and fresh parsley. The venison backstrap should be refrigerated in the marinade for 6-12 hours and brought to room temperature before searing. After searing, the backstrap should be moved to the oven to finish cooking at 400 degrees Fahrenheit, and a medium-rare cook is recommended. The video is 3:11 minutes long and can be found in the Sports category with 22 comments.
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