Venison Backstraps Marinade Recipes

GRILLED VENISON BACKSTRAP

Steps:

• Whisk all the ingredients for the marinade together in a small bowl.
• Place the venison in a sealable plastic or silicone bag.
• Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
• Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
• Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
• Preheat an outdoor grill to 500°F.
• Using tongs, remove the venison from the bag and place on the grill over direct heat.
• Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
• Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

MARINATED VENISON BACKSTRAP

Steps:

• Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through.
• 30 minutes before you're ready to cook, remove the venison from the marinade, rinse off and pat dry. Set on a clean plate and allow to come to room temperature.
• Preheat the oven to 375 degrees F.
• Heat an oven-safe cast iron skillet or staineless steel skillet with olive oil over medium-high heat. Once hot, add the backstrap and sear on all sides until a nice brown crust forms, including the ends by using tongs to stand the backstrap in the pan.
• If using an oven-safe skillet, transfer the skillet with the backstrap to the preheated oven. If your skillet isn't oven-safe, transfer the backstrap to an oven-safe dish with a little olive oil. Bake for 12-15 minutes, or until a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
• Preheat the grill to medium-high heat.
• Place the backstrap on the hot grill and cook for 6-8 minutes, then flip and continue to cook another 6-8 minutes.
• The backstrap is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.

MARINADE FOR VENISON BACKSTRAP

Steps:

• Mix all ingredients together, stir well to dissolve the cornstarch.
• Marinate meat for four hours at least. Overnight would be even better.
• Be sure to brush marinade over meat while it is grilling.
• Enjoy!
• NOTE: Makes enough to marinate up to 4 pounds of meat.

VENISON STEAK MARINADE

Steps:

• Mix all marinade ingredients together in a small measuring cup.
• Place venison steaks in a large zip lock bag.
• Pour marinade over steaks and seal bag.
• Place bag in a flat casserole dish so that the steaks are in a single layer.
• Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
• Drain marinade and grill steaks to desired doneness.
• I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).