How to Cook Venison Backstrap

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Without a doubt, the finest deer cut is the backstrap. It is a no-brainer why this is one of the best wild game cuts since it is simple to prepare and melts in your mouth

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Ingredients: Olive Oil Soy sauce Lemon juice Italian seasoning Apple Cider vinegar or Balsamic vinegar Worcestershire Red Wine Garlic Pepper

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Combine the marinade ingredients in a zip-top bag or a bowl. Place in the refrigerator after adding the backstrap.

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Turning halfway through, marinate for a minimum of 4 hours and a maximum of 24 hours.

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Take the venison out of the marinade, give it a good rinse, and pat it dry for 30 minutes before you’re ready to cook. – Set the oven to 375 degrees Fahrenheit.

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Heat olive oil in an oven-safe cast iron or stainless steel pan over medium-high heat. When the pan is heated, add the backstrap and sear on all sides

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Move the pan containing the backstrap into the preheated oven

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Cook 12 to 15 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit

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Before slicing, allow it to rest for 5 to 10 minutes. Enjoy!

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Grab the full recipe with additional informations via the link below!

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