Venison Backstrap Recipe

Venison Backstrap Recipe

For the marinade-

¼ cup Olive Oil

¼ cup Balsamic Vinaigrette

¼ cup Soy Sauce

¼ cup Worcestershire Sauce

2 tablespoons each of:

Rosemary, Marjoram, White Pepper, Thyme and Honey

*Let marinade for 4-6 hours in refrigerator.

How to cook- Heat grill to 350 degrees and do an open flame sear on both sides of the meat.  Remove meat from flame and reduce grill heat to 300 degrees. Indirect cook it until internal temp reaches 130 degrees.  Usually about 20 minutes.

Remove from grill and let sit for at least 5 minutes before cutting into it. 

Honey Balsamic Reduction- Bring one cup of balsamic vinaigrette to boil and add three tablespoons of honey. Stir then turn to simmer. Let simmer for 10-20 minutes or until desired thickness. 

Apple Coleslaw- mix all ingredients together let sit for 30-60 minutes in refrigerator

One bag of coleslaw

One apple

2 tablespoons Apple Cider Vinegar

1 cup of real Mayo

5 Tablespoons poppy seeds

3 Tablespoons of honey.


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