Marinade for Venison Backstrap

"I made my very first backstrap tonight, and it was magnificent! I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We also painted it over some fresh veggies and grilled them along with the venison. This marinade will also work well with pork loin, chicken, or fish. After marinating, we wrapped the backstrap in bacon and grilled it. Yummmmm."
 
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photo by mfstone photo by mfstone
photo by mfstone
Ready In:
4hrs 5mins
Ingredients:
4
Yields:
3/4 cup
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ingredients

  • 6 tablespoons sesame oil
  • 14 cup balsamic vinegar
  • 2 tablespoons cornstarch
  • 14 cup soy sauce
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directions

  • Mix all ingredients together, stir well to dissolve the cornstarch.
  • Marinate meat for four hours at least. Overnight would be even better.
  • Be sure to brush marinade over meat while it is grilling.
  • Enjoy!
  • NOTE: Makes enough to marinate up to 4 pounds of meat.

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Reviews

  1. I couldn't believe how much flavor this simple marinade gave our venison steaks. We let them marinade for about 5 hours, then we used them for the steaks in Recipe #272807. I only used half the sesame oil, and I added some garlic powder and onion powder. This was really good! Thanks!
     
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RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too. <br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip. <br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful. <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <br> <br>
 
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