Marinade for Venison Backstrap
Elevate your wild game dishes with this flavorful marinade for venison backstrap, designed to infuse your meat with rich, savory goodness. This quick-and-easy marinade blends olive oil, soy sauce, and red wine vinegar with Worcestershire sauce and a touch of brown sugar for a perfect balance of savory and sweet. Minced garlic, onion powder, dried rosemary, thyme, and a dash of black pepper create a fragrant spice profile that complements the venison beautifully, while a splash of lemon juice adds a zesty brightness. Ideal for grilling, pan-searing, or roasting, this marinade tenderizes and enhances the natural flavors of the venison, making it a guaranteed centerpiece for any occasion. Let your venison soak up these bold and aromatic flavors for at least four hours—or overnight for maximum impact—and watch as it transforms into a culinary masterpiece that's sure to impress. Perfect for hunters and foodies alike, this recipe is the ultimate guide to preparing succulent venison backstrap with ease.
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Recipe Information
Ingredients
- 0.5 cup olive oil
- 0.25 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
In a medium-sized mixing bowl, combine olive oil, soy sauce, red wine vinegar, and Worcestershire sauce. Whisk to blend the liquids thoroughly.
Add the brown sugar to the mixture and whisk until it is fully dissolved.
Stir in the minced garlic, onion powder, dried rosemary, dried thyme, and black pepper. Mix well so that all the spices and aromatics are evenly distributed.
Finally, pour in the fresh lemon juice and give the marinade one last stir to combine all the ingredients.
Place the venison backstrap in a resealable plastic bag or shallow dish. Pour the marinade over the backstrap, ensuring it is fully submerged for maximum flavor.
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours or overnight for best results, turning the meat occasionally to ensure even marination.
When ready to cook, remove the venison backstrap from the marinade and pat it dry with paper towels. Discard the used marinade.
Cook the venison backstrap according to your desired method, such as grilling, pan-searing, or roasting. Enjoy!
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 21.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
