Venison Backstrap Recipe
Try this delicious venison backstrap recipe! Enjoy the perfect blend of spices, herbs, and marinade to bring out the best of this wild game.
Ingredients
- 1 piece Medium Yellow Onion Sliced
- 3 tablespoon Butter
Marinade
- 2-3 lbs Venison Backstrap
- 3 tablespoon Balsamic Vinegar
- 3 tablespoon Virgin Olive Oil
- 1 tablespoon Garlic minced
- ½ tablespoon Ginger minced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Maple Syrup
Instructions
- In a small bowl, whisk together all of the ingredients for the marinade.
- Place the venison in a zip lock bag and pour the marinade into it.
- Seal the bag shut, then massage the marinade into the venison
- Let it marinate for at least 4 hours up to overnight in the refrigerator, so that all of its flavors absorb into the meat.
- Once the venison backstrap has been fully thawed and brought to room temperature, pat it dry with paper towels.
- Preheat the oven to 375F while you slice the onions.
- Place a skillet over medium heat and add butter.
- Once melted, add the onions and sauté for about 5 minutes. Make sure not to cook them all the way through as they will finish cooking in the oven.
- Place backstrap into the skillet and sear on all sides for roughly 3-5 minutes.
- Transfer the skillet to the oven and bake for 5 minutes. When finished, remove the skillet from the oven and cover it with tinfoil for about 3 minutes.
- Afterwards, take the backstrap out of the skillet and let it rest on a cutting board for an additional 5 minutes before serving.