Grilled Venison Backstrap
The backstrap is the best cut of venison. For those of you not familiar with venison, the backstrap is the tenderloin. Fortunately, we have a close friend who deer hunts and provides us with this choice cut. My wife and I love the flavor of venison and have venison sausage almost every Sunday breakfast. Ground venison also makes an excellent burger.
1 1/2 to 2 pounds venison backstrap
Olive oil for brushing
Salt and coarse ground black pepper to taste
Prepare the marinade (recipe follows). Place the meat in the zip-top bag with the marinade. Zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Marinate refrigerated for 6 to 24 hours.
Prepare the grill for direct cooking over a hot fire. Remove the meat from the marinade and pat dry. Brush with oil and season lightly with salt and a liberal amount of pepper.
Grill the meat directly over the fire, lid closed, for 12 to 16 minutes depending upon size and desired doneness. Turn the meat every 4 minutes. Slice thinly perpendicular to the grain of the meat and serve.
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup Balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon salt
Combine all ingredients in a zip-top plastic bag.