Zesty, juicy venison backstrap soaked in buttery lemon juice is ready in only twenty minutes. Keep this recipe in your back pocket for a busy weeknight meal! I used a marinade and this to cook the backstrap from the deer Grayson shot.
This time of year, grilled venison backstrap hits our table on a pretty regular basis. We like it just fine by itself. But we eat a lot of venison, and I like to switch things up a bit from time to time. Bacon is the duct tape of the kitchen,.
Venison Marinade ~ ¼ cup apple cider (or apple juice) ¼ cup Worcestershire sauce 1 tsp dried rosemary 2 tsp garlic powder, or 2 cloves garlic, crushed 1 tbsp olive oil 1 tsp sea salt ½ tsp ground black pepper