OPEN SEASON | Sign up to get 10% OFF code



Venison Back Strap - Something Different!

  • 2 min read

Every time you grab a piece of meat from the freezer, it ignites memories and makes the meal that much sweeter. Every mouthful reminds you of the kilometres you put in, the mountains you climbed, the early mornings to the late afternoon butchering and beers in the hills.

This easy as venison marinade is some what controversial.. Why? Because of the sacred back strap. A lot of deer hunters maintain that the backstrap should be cooked as is being such a fine cut of meat.. perhaps a pinch of salt but that's about it.

Well we're breaking that rule this time with this super simple recipe with one special ingredient.

You’ll need the following based on roughly 1-1.5kg of meat:

  • 1 - 1.5kg venison backstrap
  • 2.5 tablespoons of extra virgin olive oil
  • 2.5 tablespoons of balsamic vinegar
  • 1.5 tablespoons of minced garlic
  • 1 tablespoons of minced ginger
  • 1.5 teaspoons of Worcestershire sauce
  • 1.5 teaspoons of maple syrup

How do you do it?

  1. Whisk all the ingredients together. Place the backstrap in a sealable bag and pour the marinade into the bag.
  2. Seal the bag up, squeeze out any excess air and massage the marinade into the piece of meat making sure it's all covered.
  3. Place the bag in the refrigerator with the vension laying flat and let it marinate for at least 4 hours or if you can, let it go overnight for an even better result!
  4. Fire up your hot plate, pan or skillet. We prefer a cast iron pan so you can savour all those juices. Whatever you're cooking on, you want it sizzling hot!
  5. For a piece of roughly 1 to 1.5kg we like to cook for 5 minutes each side with a drizzle of olive oil on the pan.
  6. When cooked, the marinade should form a crusty sweetness around the venison that makes an awesome combo for wild game meat.

It's the drizzle of maple syrup that seems to pair so well with game meat, you'll be adding this recipe to your regular rotation!

A Little Tip; Let your meat rest on a wooden board for about 10 minutes.