The video above features a recipe for a marinade that goes exceptionally well with any cut of venison. The recipe includes olive oil, red wine vinegar, Worcestershire sauce, soy sauce, lemons, garlic, and fresh parsley. To prepare this dish, refrigerate the venison backstrap in the marinade for 6-12 hours. Before searing, let the backstrap sit until it reaches room temperature. Preheat the oven to 400 degrees fahrenheit, then sear each edge of the backstrap for 1-2 minutes on a high heat pan with oil of your preference. Finally, place the backstrap in the oven to complete the cooking process. Allow it to sit for 10 minutes and then savor the exquisite taste of this dish.

This post was originally published on WPHorde Test2 Site