Marinated Venison BackStrap Steaks
I Love Venison! We are still enjoying the fruits of our harvest from last year’s Nebraska Rifle Deer Season. Here’s my favorite Venison Recipe using the Backstraps.
Venison cannot be cooked exactly like beef because it is too lean and will come out dry and tough if not cooked properly. The ideal internal temperatures should be between 130 degrees F to 140 degrees F. For steaks, a quick sear on a grill (or a cast iron pan) set at high heat is all you need. Remember venison has a nice, sweet flavor that is easy to ruin. So be gentle with it and follow this simple recipe and watch my tips so you can fully enjoy.
Ingredients:
• 1/4 Cup olive oil
• 1 Fresh squeezed lemon juice
• 1/4 cup Worcestershire Sauce
• 1/4 cup Soy Sauce
• 2 teaspoon Minced Fresh Garlic
• 1/2 teaspoon ground pepper
• 1-1 ½ lb. package venison steak
1. Mix all marinade ingredients together in a small bowl.
2. Place venison steaks in a large zip lock bag.
3. Pour marinade over steaks and seal bag.
4. Place bag flat so that the steaks are in a single layer.
5. Refrigerate for 4-8 hours, turning every half hour to marinate each side.
6. Drain marinade and grill steaks to desired doneness (3-4 minutes each side).
7. I double or triple this recipe for each addition package of steak. Any wild game meat can be used in this recipe.