Grilled Venison Backstrap Recipe

[vc_row][vc_column][vc_column_text]

Grilled Venison Backstrap Recipe

By Chelsie Wilkey | Team GWG Ambassador[/vc_column_text][vc_single_image image=”44810″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Ingredients

-2 backstraps 

-2 cups buttermilk or enough to fully submerge backstraps

-1 cup Worcestershire sauce

-2 tablespoons garlic salt

-1 tablespoon onion powder

-Salt

-Pepper

 

Instructions:

1. Fully unthaw backstraps
2. Place backstraps in a bowl and cover in buttermilk. Make sure they are fully submerged. Add a dash of salt and pepper and mix all together. Let sit for 1 hour.
3. After one hour. Pull backstraps out of the buttermilk and rinse.
4. In another bowl mix together Worcestershire sauce, onion powder, garlic salt, and pepper. Mix together well. Add back straps to the mixture and marinate for one hour.
5. Pull backstraps right from mixture and place on the barbecue on medium heat. Cook until you reach you desired doneness by turning them every 5 minutes and enjoy!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]