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Channel:
Scott Bonner Outdoors
This is a delicious marinade recipe that goes wonderfully with any piece of venison. In this video I make the marinade and put it on a deer backstrap. The meat is grilled on the stove before placing in the oven to finish cooking. There is nothing better than this when it comes to taking pleasure in wild, natural meats like venison. Take a look and give it a the test for yourself. If you weren’t a fan of the venison flavor before, I’m betting this will change your mind. Please hit that like and follow button to me! Thank you!
Ingredients:
1 cup olive oil
1 cup of red wine vinegar
1/4 cup Worcestershire sauce
3/4 cup soy sauce
2 lemons squeezed
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
The backstrap of venison should be placed in the marinade for 6 to 12 hours refrigerated. Remove the venison from the marinade. Let the backstrap rise to room temp before grilling. Preheat oven to 400 degrees fahrenheit. Bring a skillet to the highest temperature, and then sear each side of the backstrap for about 1-2 minutes in the oil you prefer. When the edges are seared, you can move them to the oven for cooking to complete. Cooking medium rare is suggested. It is recommended to let it sit for 10 minutes and then serve!
Video length:
3:11
Category:
Sports
22 comments
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