The video above shows a recipe for a marinade that pairs well with any type of venison cut. The author of the video uses the marinade on a deer backstrap, which is seared on the stove and then baked in the oven until cooked. The recipe contains olive oil, red wine vinegar, Worcestershire sauce, soy sauce, lemon juice, garlic, and parsley. To use the marinade, the venison should be placed in it for 6-12 hours in the refrigerator, then removed and left to reach room temperature before cooking. The video is 3 minutes and 11 seconds long and belongs to the Sports category.

This post was originally published on WPHorde Test2 Site