Delicious Venison Backstrap Recipe for Perfect Grilling
Savor the flavor with this venison backstrap recipe that promises juicy, tender results every time. Perfect for impressing guests and elevating your grilling game.
Ingredients
- 2 pounds venison backstrap
- ¼ cup olive oil
- 3 cloves garlic minced
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
Instructions
- Combine olive oil, garlic, soy sauce, Worcestershire sauce, pepper, salt, rosemary, thyme, and lemon juice in a bowl.
- Marinate venison in the mixture for at least 2 hours in the fridge.
- Preheat the grill to medium-high heat, about 400°F.
- Clean and oil the grill grates to prevent sticking.
- Grill venison for 6-8 minutes per side until internal temperature is 130°F to 135°F.
- Let venison rest for 5-10 minutes after grilling.
- Slice venison against the grain into 1/2-inch medallions and serve.