How to make a quick marinade for venison backstrap before skillet cooking?

Preparing the Venison

To create an effective marinade for venison backstrap, you need to understand its unique characteristics. Venison is lean, so it’s essential to add a neutral fat source like olive oil to prevent drying out. Use a gentle, even coating to prevent the meat from becoming tough.

Mixing the Marinade

Combine 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 clove minced garlic, and 1 teaspoon dried thyme in a bowl. The acidity in Worcestershire sauce helps break down the proteins, while thyme adds a savory flavor. For a more intense flavor, you can increase the garlic to 1.5 cloves.

Skillet Cooking

After the venison has marinated for 30 minutes, remove it from the marinade, letting any excess liquid drip off. Pat the venison dry with paper towels to ensure a good sear. Then, heat a skillet over medium-high heat and sear the venison for 2-3 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check for internal temperatures of 130-135°F for medium-rare.