Marinated Venison Backstrap
Fast and Delicious.
We eat a massive amount of venison. It’s organic, it’s non-GMO, it’s wild, it’s local, it’s free.
First, make the marinade.
In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.).
Mix this up.
Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions.
Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged.
Cover and let soak for 1-2 hours to overnight in the fridge.
Grab a giant iron skillet and slather it with 3 tbsp lard (or bacon fat). Cook the venison in the fat over medium/high heat until done in center. We like ours medium to medium rare. It takes about 3-4 minutes per side.
I served mine with a salad and these wonderful lemon-roasted potatoes.
Enjoy!
XO,
CJ
Combine turbinado, soy sauce and garlic in a medium bowl & stir.
Wash & dry the backstrap. Slice venison into medallions & place into bowl with marinade. Be sure all the meat is coated. Cover and let marinade 1-2 hours.
Heat lard or bacon grease in a large cast-iron skillet. Fry the venison over medium high heat until medium-rare (about 2 minutes per side). Move venison to platter to rest.
Slice 1 onion & add to skillet. Cook until soft. Add 2 cups broth to skillet. Cook until reduced by half (about 5 minutes). Add butter to sauce.
Serve the sauce over venison medallions.
