Ingredients: |
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
Also works with
Any venison, duck
Special equipment
Mortar and pestle, grill
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Directions: |
Directions:Place garlic cloves in a mortar and pestle with the kosher salt and pepper. Mash into a pulp to release the oils. If you don’t have a mortar and pestle, you can use the back of a thick wooden spoon, the side of a chef knife, or a meat mallet.
Add the lemon juice and herbs then whisk in the olive oil until emulsified. This makes enough marinade to cover about 1 pound of steaks.
Place the venison in a resealable bag or container and pour in the marinade. Mix to coat evenly and let it rest in the refrigerator. Marinate for at least 1 hour and up to 8. Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture.
Take the meat out of the fridge, wipe off any excess marinade and bring to room temperature before cooking. Preheat a grill, light charcoal or burn a hot fire down to coals.
Lay the steaks down on the grates and grill each side for about 3-4 minutes, giving a quarter turn halfway through on each side for grill marks, if desired. For very rare, bring the meat to 125 degrees internal. For medium-rare, go to 128-130 degrees. For medium, go to 135 degrees. Allow the meat to rest before serving. |
This recipe for Garlic-Herb Venison Marinade is from