Marinade for Venison Backstrap

Elevate your wild game dishes with this flavorful marinade for venison backstrap, designed to infuse your meat with rich, savory goodness. This quick-and-easy marinade blends olive oil, soy sauce, and red wine vinegar with Worcestershire sauce and a touch of brown sugar for a perfect balance of savory and sweet. Minced garlic, onion powder, dried rosemary, thyme, and a dash of black pepper create a fragrant spice profile that complements the venison beautifully, while a splash of lemon juice adds a zesty brightness. Ideal for grilling, pan-searing, or roasting, this marinade tenderizes and enhances the natural flavors of the venison, making it a guaranteed centerpiece for any occasion. Let your venison soak up these bold and aromatic flavors for at least four hours—or overnight for maximum impact—and watch as it transforms into a culinary masterpiece that's sure to impress. Perfect for hunters and foodies alike, this recipe is the ultimate guide to preparing succulent venison backstrap with ease.

Nutriscore Rating: 39/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 4

Ingredients

• 0.5 cup olive oil
• 0.25 cup soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice

Directions

Step 1

In a medium-sized mixing bowl, combine olive oil, soy sauce, red wine vinegar, and Worcestershire sauce. Whisk to blend the liquids thoroughly.

Step 2

Add the brown sugar to the mixture and whisk until it is fully dissolved.

Step 3

Stir in the minced garlic, onion powder, dried rosemary, dried thyme, and black pepper. Mix well so that all the spices and aromatics are evenly distributed.

Step 4

Finally, pour in the fresh lemon juice and give the marinade one last stir to combine all the ingredients.

Step 5

Place the venison backstrap in a resealable plastic bag or shallow dish. Pour the marinade over the backstrap, ensuring it is fully submerged for maximum flavor.

Step 6

Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours or overnight for best results, turning the meat occasionally to ensure even marination.

Step 7

When ready to cook, remove the venison backstrap from the marinade and pat it dry with paper towels. Discard the used marinade.

Step 8

Cook the venison backstrap according to your desired method, such as grilling, pan-searing, or roasting. Enjoy!

Nutrition Facts

Serving size	(299.7g)

Amount per serving	% Daily Value*
Calories	1178.4

Total Fat 112.5g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 10.7g
Cholesterol 0mg	0%
Sodium 2732.7mg	0%
Total Carbohydrate 36.2g	0%
Dietary Fiber 2.1g	0%
Total Sugars 21.8g
Protein 6.9g	0%

Vitamin D 0IU	0%
Calcium 112.4mg	0%
Iron 4.4mg	0%
Potassium 644.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.5%

Protein: 2.3%

Carbs: 12.2%