There are a number of things I love about my husband, but one in particular is he is an AMAZING cook! His creativity is not only found in his personality, but also in his recipe concoctions. They are more than your everyday meal.
There's one recipe in particular he tried and has become a new favorite in our home. We always have to tweak the recipes we find to meet our family's challenging food allergies. We hope you enjoy this recipe as much as we do.
Ingredients(7) 8" Pieces of Venison Backstrap
1/2 Cup Bragg's Liquid Aminos
1/3 Cup Rice Wine Vinegar
1/4 Cup Sesame Oil
5 Dashes Lea & Perrins Worcestershire Sauce
1/2 Cup Honey
Directions
Clean all silver skin and fat from the backstrap. Place backstrap in a sealable container to marinate in. Mix marinade ingredients together in a small bowl and poor over backstrap. Cover and put in the refrigerator for 3-12 hours. Half-way through the marinating process, turn the container over and put it back in the refrigerator so the other side of the meat and soak up the juices.
Before cooking, drain the juices and warm up the grill to a medium-low heat. Spray olive oil all over the meat and cook on medium low heat for 14-18 minutes. Do not over cook. You want the meat to be medium-rare. When done, take off the grill and let set for 7-minutes before cutting to serve.
Variation
If you want to step it up a notch, wrap the backstrap in bacon and secure with toothpicks before placing it on the grill.
