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Scott Bonner Outdoors

Delicious recipe for marinade that pairs well with every deer meat. In this tutorial, I make the marinade then put it to coat a backstrap of deer. The meat is seared over the stove then placed in the oven and cooked to finalize the cooking. You can’t do better than this when it comes to enjoying wild natural meat like venison. Try this an opportunity to test it for yourself. If you’re not a fan of the flavor of venison prior to this, I’m willing to wager that you’ll be pleasantly surprised. Please hit that like and the subscribe button! 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 minced

1 tablespoon chopped fresh parsley

Place the venison backstrap in the marinade for 6-12 hours kept refrigerated. Remove the venison from marinade, and allow the backstrap come to room temp before grilling. Preheat oven to 400 degrees fahrenheit. Bring a skillet to a high heat and sear every edge of the backstrap within a couple of minutes using the oil you choose. When the edges are seared, you can move them to the oven to cook. A medium-rare cook is advised. It is recommended to let it sit for 10 minutes after which you can enjoy!

Video length:

3:11


Category:

Sports


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