VENISON BACKSTRAP MARINADE

There are certain foods that take me back in time, or take me to a certain place whenever I eat them. For my family, venison backstraps are consumed practically all year round, but even more often in the summers. When I smell or taste venison backstraps, I suddenly find myself at my parent’s cabin in Northern Wisconsin. I’m sitting at a picnic table surrounded by some of my favorite people, looking out onto a lake that looks like it’s almost made of glass. I smell the aroma of the food mixed in with a pine and campfire scent. It’s almost heaven. For our family, food has always brought us together, and that's something that I've always cherished. From hunting the very venison backstraps we put on the table, to around the grill or fire it’s cooked over, it has brings us together. We crowd around, usually make jokes, tell old or new stories, and just enjoy eachothers company. Over the years, we've tweaked and manipulated ways to cook our venison, and I feel I have come up with the perfect marinade to make venison steaks melt in your mouth. Whether you prepare your venison in a pan, in an oven, or over the grill or fire, it's phenomenal!

Ingredients (Using 1 pound of Venison Backstraps):

  • 1/3 cup Soy Sauce
  • 1/2 cup Olive Oil
  • Juice of 1 Large Lemon
  • 1/4 cup Worcestershire Sauce
  • 2 cloves Garlic, minced
  • 1 teaspoon Meat Tenderizer
  • 1 Tablespoon Garlic Powder
  • ½ Tablespoon Garlic Salt
  • 3 tablespoons Dried Basil
  • 1 ½ tablespoons Dried Parsley Flakes
  • 1 teaspoon White Pepper
  • 1 teaspoon Red Pepper Flakes

Directions:

  1. Start by throwing in all your dry ingredients; red pepper flakes, white pepper, dried parsley flakes, dried basil, meat tenderizer, garlic powder, garlic cloves, and garlic salt into a medium sized mixing bowl.
  2. Add the soy sauce, lemon juice, worcestershire sauce, and olive oil. Mix all the ingredients.
  3. Lay out your backstrap steaks or tenderloins, and poke the meat all over using a fork.
  4. Place the meat into a gallon Ziploc bag, and pour the marinade mixture into the bag. Close the bag and massage the meat to help the marinade soak in. 
  5. Let the meat marinade for 24 hours, removing the bag from the refrigerator to massage the meat and shake the marinade mixture several times.

After 24 hours, you can prepare your backstraps to your liking! Personally, I like mine wrapped in bacon, and topped with sauteed mushrooms!

Enjoy!

Venison Backstrap Wrapped in Bacon & Topped with Sautéed Mushrooms

Venison Backstrap Wrapped in Bacon & Topped with Sautéed Mushrooms