Ingredientes para Marinade For Venison Backstrap
- Sesame Oil
- Balsamic Vinegar
- 1 tablespoon cornstarch
- 1/2 cup soy sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marinade For Venison Backstrap? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Marinade For Venison Backstrap
- In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup olive oil, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1 tablespoon cornstarch until the cornstarch is fully dissolved.
- Place your venison backstrap (approximately 1-1.5 lbs) in a resealable bag or shallow dish. Pour the marinade over the meat, ensuring it's fully coated.
- Marinate in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Wrap the marinated backstrap tightly with bacon slices.
- Place the bacon-wrapped backstrap on the preheated grill. Grill for approximately 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) and the bacon is crispy.
- During grilling, baste the backstrap with the remaining marinade every 5-7 minutes for extra flavor and moisture.
- Remove from the grill, let rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
224 g
Sugar
57g
Fat
77g
Carbs
13g
