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]
-2 cups buttermilk or enough to fully submerge backstraps
-1 cup Worcestershire sauce
-2 tablespoons garlic salt
-1 tablespoon onion powder
- Fully unthaw backstraps
- 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.
- After one hour. Pull backstraps out of the buttermilk and rinse.
- 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.
- 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!