Description
Learn how to marinate venison backstrap with a savory blend of soy, balsamic, and lemon for a tender and flavorful dish. Perfect for your next meal!
Ingredients
- 1 pound (454 g) venison backstrap
- 1/2 tablespoon (8 ml) vegetable oil
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) soy sauce
- 2 tablespoon (30 ml) s lemon juice (plus lemon wedges for optional garnish)
- 2 tablespoon (30 ml) s balsamic vinegar (or apple cider vinegar)
- 1 tablespoon (15 ml) Worcestershire
- 2 garlic cloves minced
- 1/2 teaspoon (3 ml) black pepper
Instructions
- Combine the marinade components in a shallow dish or a resealable plastic bag. Submerge the backstrap and refrigerate it. Allow it to marinate for a minimum of 4 hours and up to 24 hours, flipping it halfway through the process.
- Approximately 30 minutes before cooking, take the venison out of the marinade and dry it with a paper towel. Place it on a clean plate and let it reach room temperature.
- Set your oven to 375 degrees F to preheat.
- Warm a cast iron skillet that can go in the oven, adding vegetable oil over medium-high heat. Once it’s hot, place the backstrap in the skillet and brown it on all sides, including the ends by using tongs to stand the meat upright. This should take around 4-5 minutes in total.
- If your skillet is suitable for the oven, move it directly into the preheated oven with the backstrap. Otherwise, shift the backstrap to an oven-safe dish with a bit of vegetable oil. Cook it for 12-15 minutes, or until a meat thermometer shows 130-135 degrees. Remember, the meat’s internal temperature will continue to rise by about 5-10 degrees as it rests, reaching closer to medium. Move the backstrap to a plate or cutting board and let it rest for 5-10 minutes before slicing.
- Optionally, add a splash of lemon juice and a sprinkle of sea salt for finishing.
- Heat the grill to a medium-high setting.
- Place the backstrap onto the preheated grill, cooking for 6-8 minutes, then turn it over and cook for another 6-8 minutes.
- The backstrap is ready when the thermometer indicates 130-135 degrees. Keep in mind, its temperature will rise by about 5-10 degrees as it rests, moving it closer to medium doneness. Transfer it to a plate or cutting board and allow it to rest for 5-10 minutes before slicing.
- Optionally, complete with a squeeze of lemon juice and a dash of sea salt.
Notes
- Marinate the venison backstrap for a full 24 hours for a more intense flavor.
- Ensure the backstrap is patted dry before cooking to achieve a nice sear on the meat.
- Enhance the dish by sprinkling sea salt and adding a splash of lemon juice at the end.
