Honey Bourbon Venison Backstrap Recipe
This Honey Bourbon Venison Backstrap recipe offers a perfect balance of sweet and savory flavors, with the honey and bourbon creating a delicious marinade. Whether grilled, seared, or roasted, the venison backstrap becomes tender and flavorful, making it an excellent choice for a special meal. Serve it with your favorite sides for a memorable dining experience.
Equipment
- Mixing Bow For combining and whisking the marinade ingredients.
- Shallow Dish or Zip-Top Bag For marinating the venison
- Refrigerator For chilling and marinating the venison
- Cooking Pan, Grill, or Oven Depending on your preferred cooking method
- Tongs or Spatula For flipping and turning the venison during cooking
- Cooking Oil To prevent sticking and aid in cooking
- Meat Thermometer To check the internal temperature of the venison
- Aluminum Foil (optional) For tenting the venison during the resting period
- Cutting Board and Knife For slicing and serving the cooked venison backstrap
Ingredients
- 1.5 pounds venison backstrap
- ½ cup bourbon
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (optional)
- 2 tablespoons cooking oil (for searing)
- Salt and black pepper to taste
Instructions
- In a mixing bowl, combine 1/2 cup bourbon, 1/4 cup honey, 1/4 cup soy sauce, 2 tablespoons olive oil, minced garlic, Dijon mustard, dried thyme (if using), salt, and black pepper.
- Place the venison backstrap in a shallow dish or a large zip-top bag.
- Pour the marinade over the meat, ensuring it is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 2-4 hours, allowing the flavors to infuse.
- Remove the marinated venison from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- Heat a grill, pan, or oven to the desired temperature.
- If grilling or searing, brush the cooking surface with oil.
- Place the venison on the hot surface and cook to your preferred level of doneness, turning occasionally.
- If roasting in the oven, preheat the oven, place the venison on a baking sheet, and roast until done.
- Once cooked, remove the venison from the heat source and let it rest on a cutting board for about 5-10 minutes.
Notes
- Adjust bourbon quantities based on personal preference for a stronger or milder flavor.
- Ensure consistent thickness in the venison cuts for even cooking.
- Experiment with additional herbs or spices to customize the marinade to your liking.
- Use a meat thermometer to achieve the desired level of doneness.
