One popular wild game recipe for venison is the classic Grilled Venison Backstrap. Here's a simple and delicious recipe:
Ingredients:
- 2 pounds of venison backstrap
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt, to taste
Instructions:
1. In a bowl, whisk together soy sauce, Worcestershire sauce, Dijon mustard, honey, minced garlic, black pepper, smoked paprika, dried thyme, and salt to make the marinade.
2. Place the venison backstrap in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight for better flavor infusion.
3. Preheat your grill to medium-high heat.
4. Remove the backstrap from the marinade and let excess marinade drip off. Reserve the marinade for basting.
5. Grill the backstrap for about 4-5 minutes per side, or until desired doneness. Baste with the reserved marinade while grilling.
6. Remove the backstrap from the grill and let it rest for 5-10 minutes before slicing.
7. Slice the backstrap into thin medallions and serve immediately.
Note: The cooking time may vary depending on the thickness of the backstrap and desired level of doneness. Adjust accordingly.
Enjoy your delicious Grilled Venison Backstrap! You can serve it with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.