Venison Backstraps Marinade Food

VENISON MARINADE

Steps:

• Prep: Cut your backstop, loin, or favorite cut of venison into 1 inch thick steaks if not already done. Using a sharp knife, trim all the silverskin from the meat.
• Create Marinade: Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place your venison into a gallon size freezer bag and pour over the marinade. Remove as much air from the bag as you can. Allow the steaks to marinate in the refrigerator for a minimum of 2 hours, but no more than 6.
• Cook: Cook the steaks on a pellet smoker, grill, or cast-iron skillet with a preheated temperature of 350˚F. If making venison steaks, they only need 4-5 minutes per side.Pellet Smoker: Preheat to 350˚F. Each steak only requires 4-5 minutes of cooking per side. Since venison does not have a high natural fat content, you'll ruin your steak by overcooking it. Regular Grill: Grill until you reach an internal temperature of 135˚ to 140˚ F to reach a medium-rare to medium steak.Cast Iron Skillet: Look for a key internal temperature of 135-140˚F to reach a medium-rare to medium steak. When you reach a key internal temperature of 135-140 degrees (medium-rare to medium), pull them off the heat immediately and allow them to rest under foil for 7-10 minutes before serving.

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.

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.