With this recipe, any cut of venison can be made absolutely delicious. In this video, the marinade is made and used on a deer backstrap. The venison is seared on the stove and then placed in the oven to finish cooking, resulting in a perfect dish for enjoying wild, natural meat like venison. Follow along and try the recipe for yourself! Even if you previously didn’t like the taste of venison, you might change your mind after trying this. Don’t forget to hit that like and subscribe button for more from the Scott Bonner Outdoors channel!

Ingredients:
– 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 the 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 the backstrap to the oven to finish cooking. Medium rare cook is recommended. Let it sit for 10 minutes before enjoying!

Video length: 3:11
Category: Sports
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This post was originally published on WPHorde Test2 Site