Best 5 Marinade For Venison Backstrap Recipes
**Venison Backstrap: A Culinary Delight with Diverse Marinade Recipes**
Venison backstrap, renowned for its lean and flavorful meat, offers a versatile culinary canvas for exploration. This article presents a collection of marinade recipes specifically crafted to enhance the natural flavors of venison backstrap. From classic marinades that utilize red wine, garlic, and herbs, to bold and unique blends featuring Asian-inspired ingredients, this article provides a marinade for every taste preference. Whether you're seeking a simple yet delectable marinade or an adventurous fusion of flavors, you'll find the perfect recipe to transform your venison backstrap into a mouthwatering masterpiece.
GRILLED VENISON BACKSTRAP
A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!
Provided by Gina Matsoukas
Categories Main Dishes
Time 12h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 416 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 69 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MARINADE FOR VENISON BACKSTRAP
I made my very first backstrap tonight, and it was magnificent! I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We also painted it over some fresh veggies and grilled them along with the venison. This marinade will also work well with pork loin, chicken, or fish. After marinating, we wrapped the backstrap in bacon and grilled it. Yummmmm.
Provided by SheCooksToConquer
Categories Deer
Time 4h5m
Yield 3/4 cup
Number Of Ingredients 4
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.
GRILLED VENISON BACKSTRAP
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
Provided by TIKCUF99
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h15m
Yield 4
Number Of Ingredients 4
Steps:
- Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g
VENISON STEAK MARINADE
This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!
Provided by JustJan
Categories Deer
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients together in a small measuring cup.
- Place venison steaks in a large zip lock bag.
- Pour marinade over steaks and seal bag.
- Place bag in a flat casserole dish so that the steaks are in a single layer.
- Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
- Drain marinade and grill steaks to desired doneness.
- I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
Tips:
- For the best flavor, use fresh venison backstrap that has been properly field dressed and охлаждается quickly.
- Trim any excess fat or sinew from the backstrap before marinating.
- Use a sharp knife to score the backstrap lightly, which will help the marinade penetrate the meat.
- Choose a marinade that complements the flavor of venison, such as a red wine marinade, a citrus marinade, or a herb marinade.
- Marinate the backstrap for at least 4 hours, or overnight for best results.
- When grilling the backstrap, use a medium-high heat and cook the meat quickly, turning frequently to prevent it from drying out.
- Venison is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the venison rest for 10 minutes before slicing and serving.
Conclusion:
Venison backstrap is a delicious and versatile cut of meat that can be prepared in a variety of ways. By following these tips, you can create a flavorful and tender venison backstrap that will impress your friends and family.
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