Garlic-Herb Venison Marinade | MeatEater Cook
Marinades can inspire some very passionate debates in deer camp. Some folks like to drown backstraps in a soup of syrupy ingredients for a novel flavor or to mask a “gamey” taste, while others...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- 1 lb. venison backstrap or sirloin, cut into steaks
- 2 cloves of garlic
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbsp. lemon juice (about 1 lemon)
- 1-3 sprigs of rosemary, thyme and/or parsley
- 1/4 cup olive oil
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