Here’s a great recipe from Deer and Deer Hunting.  If you like this recipe and want others like it, check out their cookbook that it came from, “We Kill It We Grill It.”

Ingredients:

One whole venison backstrap

Marinade Ingredients:

1 C of Red Cooking Wine + 1 C of olive oil

Sauce Ingredients:

1/2 C olive oil

1 T of flour

1-3 T of red cooking wine

1 T of Worcestershire sauce

1 t of jalapeño pepper jelly

Capers (optional)

Directions:

Soak the backstrap in the marinade at room temperature in a zipped plastic bag for 6 to 8 hours. Cook backstrap on the grill for 4-5 minutes on each side, done to liking.

Using a small sauce pan, mix flour with olive oil until no clumps remain. Then place over heat, add red cooking wine and mix. Add Worcestershire sauce, jalapeno pepper jelly and capers.

Slice backstrap into medallions and pour sauce over it. Serve with a side salad, potatoes or rice and a nice Merlot or Chardonnay.

Have a venison recipe that you think is great?  Register on this site and share it with us in our Recipes section in the forum.