Description
Discover a delicious recipe for Venison Backstrap in a savory Ketchup, Pineapple, and Brown Sugar marinade. Learn how to create a flavorful dish perfect for any occasion!
Ingredients
- 2 pounds (907 g) venison backstrap (907 grams)
- 1 cup (240 ml) ketchup (240 milliliters)
- 1 cup (240 ml) pineapple juice (240 milliliters)
- 1/2 cup (120 ml) brown sugar (100 grams)
- 1 tablespoon (15 ml) soy sauce (15 milliliters)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1/2 teaspoon (3 ml) black pepper (1 gram)
- 1/2 teaspoon (3 ml) ground ginger (1 gram)
- 1/4 teaspoon (1 ml) cayenne pepper (optional ) (0.5 grams)
Instructions
- In a mixing bowl, combine ketchup, pineapple juice, and brown sugar.
- Add soy sauce, garlic powder, onion powder, black pepper, and ground ginger to the bowl.
- If desired, add cayenne pepper for extra heat.
- Whisk all ingredients together until well combined.
- Place the venison backstrap in a large resealable plastic bag.
- Pour the marinade over the venison, ensuring it is fully covered.
- Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat.
- Remove venison from the marinade and let excess drip off.
- Discard the used marinade.
- Place venison on the grill.
- Cook for 5-7 minutes on each side, or until desired doneness is reached.
- Remove venison from the grill and let it rest for 5 minutes.
- Slice the venison against the grain and serve.
Notes
- Marinate the venison overnight to enhance flavors and tenderness.
- Remove excess marinade before grilling to prevent flare-ups.
- Slice the venison against the grain for more tender pieces.
