If you don’t change up the flavors of your favorite venison backstrap recipe, like any meat, it can get old real quick.
With all the hunting I do, I never forget about the best part: enjoying a feast with the wild game meat you harvest throughout the season.
But, sometimes we get stuck in the same, boring routines when it comes to venison prep, and I want to change that.
Spice up your recipe rotation with these five venison backstrap marinades that are so delicious, you’ll wonder why you didn’t think of them sooner.
1. The original olive oil soak
From hardcorecarnivorerub, you have to try this simple marinade: olive oil, soy sauce, fresh garlic, and fresh parsley. Wrap smoked bacon around the backstrap and rub it out with pepper for a delicious crust.
2. Red wine onion gravy
Start treating your venison like any kind of meat by subbing it into recipes like this take on shepherd’s pie. For the gravy, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Slice 2 red onions and add to the pan, cooking for 20 minutes.
Stir in 2 teaspoons of all-purpose flour – once combined, add 1 teaspoon of red wine vinegar. Add 1 cup of red wine and 1 cup of chicken stock. Bring mixture to a boil, then reduce heat and simmer on low for about 10 minutes. Season as desired!
3. Chocolate sauce
Don’t knock it until you try it! To make this chocolate sauce and its beginning marinade, it’s easier than you think.
Marinate the venison for 24 hours in the following marinade: 4 cups of red wine, 4 bay leaves, and 4 sprigs of thyme. To make the sauce, remove venison from marinade. Pour into saucepan and bring to a boil. Add 4 cups of beef stock to pot and lower the heat to medium-low. Reduce by half, and add in 1/4 cup dark chocolate chips. Whisk until combined.
Season to taste and keep warm while venison is cooking!
4. Kansas City style
This barbecue sauce works both as a great sauce and a marinade. To create it, melt 5 tablespoons butter over medium heat, and 1/2 onion of a finely chopped onion until soft. Add in 4 cloves of garlic, chopped – cook until fragrant.
Add in 2 cups of tomato sauce, 1/2 cup of apple juice, 1/2 cup of apple cider vinegar, 1/2 cup of brown sugar, 2 tablespoons of paprika, 2 tablespoons of chili powder, and other seasonings to your taste. Simmer for 15 minutes. Cool to serve!
5. Cranberry gravy
Cranberries: it’s not just for turkeys. This delicious sauce goes perfectly with that venison backstrap in your freezer. Cook your venison backstrap first and reserve the pan!
To make this sauce, cook a 12-ounce bag of cranberries (fresh or frozen) with 3/4 cup of sugar over medium heat until the cranberries burst and the sugar is dissolved. Puree in a blender, and cool completely.
Skim 3 tablespoons of fat from venison pan and simmer for about 3 minutes on high heat. Turn off heat and whisk in 3 tablespoons of flour. Add 4 cups of chicken broth and cranberry mixture, whisking occasionally for 30 minutes. Season to taste!