Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. Typically cut into steaks or strips, this lean venison meat is tailor-made for a marinade that tenderizes the meat while complementing its natural flavors. Since venison is sweeter than other meats, avoid sugary marinades and don't marinate for more than 24 hours, or the deer meat will be more mush than masterpiece.
Combine the marinade liquids and spaces into a small bowl and mix together thoroughly. Good marinade choices will include a form of mild vegetable acid to help tenderize the meat, such as red wine, vinegar, soy sauce, tomato sauce, Worcestershire sauce or French or Italian dressing. Add any additional desired seasonings.
Place the deer backstrap meat into a large plastic, resealable food storage bag.
Pour half of the marinade over the deer meat in the bag and reserve the other half in a lidded container. Seal the bag tightly. Turn and knead the bag gently to make sure the meat is completely coated with the marinade.
Place the bag in the refrigerator for at least 4 hours, preferably overnight. Make sure to also refrigerate the reserved marinade.
Remove the meat from the marinade bag. Grill or broil the backstrap steaks, and brush the reserved marinade from the lidded container over the meat while it is cooking.
- The Deer Hunters' Almanac; ed. Sid Evans and the editors of Sports Afield
- Ask the Meatman: Venison Marinades
- The Sporting Chef's Better Venison Cookbook; Scott Leysath
- Missouri Department of Conservation: Grilled Venison Marinades