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Marinated Venison Backstrap

Marinated Venison Backstrap - Juicy, Flavorful Perfection

This Marinated Venison Backstrap recipe delivers tender, flavorful perfection, sure to impress your guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Game Meat
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil Avocado oil can be a great alternative.
  • 1/4 cup Soy Sauce Opt for gluten-free soy sauce if desired.
  • 2 tablespoons Lemon Juice Substitute with apple cider vinegar if necessary.
  • 2 tablespoons Balsamic Vinegar Consider using red wine vinegar as a replacement.
  • 1 tablespoon Worcestershire Sauce Omitting it still works well.
  • 4 cloves Garlic Fresh garlic adds flavor; garlic powder can be used.
  • to taste Black Pepper Freshly ground is ideal for the best flavor.
For the Venison
  • 1 pound Venison Backstrap If missing, venison loin or tenderloin are good substitutes.

Equipment

  • Skillet
  • Meat thermometer
  • Airtight Container
  • Ziplock bag

Method
 

Step‑by‑Step Instructions
  1. In a shallow dish or ziplock bag, combine olive oil, soy sauce, lemon juice, balsamic vinegar, Worcestershire sauce, minced garlic, and black pepper. Mix well.
  2. Add the venison backstrap to the marinade, ensuring it is fully coated. Seal and refrigerate for at least 4 hours, up to 24 hours.
  3. About 30 minutes before cooking, remove the venison backstrap from the refrigerator and let it rest at room temperature. Pat the meat dry with paper towels.
  4. Preheat your oven to 375°F (190°C). Heat an oiled skillet over medium-high heat. Sear the backstrap for 4-5 minutes on each side. Then bake for 12-15 minutes until internal temperature reaches 130-135°F.
  5. Remove from the oven and let it rest for 5-10 minutes before slicing. Optionally, add lemon juice and sea salt before serving.
  6. For grilling, preheat your grill to medium-high heat. Grill the marinated backstrap for 6-8 minutes per side until the internal temperature reads 130-135°F.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 20mg

Notes

Use a meat thermometer for perfect doneness and ensure to rest meat post-cooking for best juiciness. Consider serving with roasted vegetables for a complete meal.

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