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Scott Bonner Outdoors

A delicious and tasty recipe for a marinade that is perfect with any cut of the venison. In this recipe, I create the marinade and put it to coat a backstrap of deer. The deer is seared on the stove then placed in the oven to complete cooking. The best way to cook venison is none other than this if you’re taking pleasure in wild, natural meats like venison. Try this a try for yourself. If you didn’t like the flavor of venison, I’ll bet this will change your mind. Do not forget to hit that Like and subscribe for me! Thanks!

Ingredients:

1 cup olive oil

1 cup of red wine vinegar

1/4 cup Worcestershire sauce

3/4 cup soy sauce

2 lemons squeezed

2 cloves of garlic mangled

1 tablespoon fresh parsley chopped

The backstrap of venison should be placed in the marinade to marinate for 6-12 hours, refrigerated. Then, remove the venison from marinade. Allow the backstrap come up to room temperature before searing. Preheat oven to 400 degrees fahrenheit. Get a pan up to maximum heat, then cook the edges of your backstrap for 1-2 minutes over the oil of your choice. Once seared, transfer backstrap to the oven to finish cooking. Cooking medium rare is suggested. Set aside for 10 minutes and then savor!

Video length:

3:11


Category:

Sports


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