Easy and Best Way to Cook Venison | How to Cook DEER

venison back strap

🥗Healthier: pork tenderloin

💰Cheaper: chicken breast

Pork tenderloin offers a similar texture and flavor profile, while chicken breast is more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains a similar flavor without alcohol, while grape juice is a budget-friendly alternative.

Remove all silver skin from the venison backstrap.

Cut off the floppy side of the backstrap to prevent overcooking.

Cut the backstrap into two pieces for easier cooking.

Mix together 1.5 cups of Italian dressing and 1.5 cups of soy sauce in a bowl.

Pour the mixture over the venison pieces in a bread pan and let marinate in the fridge for 2 to 3 hours.

Remove the venison from the marinade and season all sides with salt, black pepper, and garlic.

Preheat the grill and place the venison on the grill grate.

After 3 minutes, flip the venison to create grill marks.

Check the internal temperature; it should be around 75°F.

Sear the ends of the venison pieces on the grill.

Monitor the temperature until it reaches 115°F.

Remove the venison from the grill once it reaches the desired temperature and let it rest for 15 minutes.

Slice into the rested venison to check for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens