Good venison backstrap marinade

Olive oil, salt and pepper - cook to desired liking

Salt and pepper, in oven at 275 until internal temp is 128. Take out and rest 5 min. Sear all sides in smoking hot skillet. Best shite you ever had.

Backstrap is like crab meat- hard to phuck up so don't try to get fancy.

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Engineer

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I am not completely sold on marinating it, just wanted some different opinions. I normally like my meats with not much over the natural flavor, and venison is my fave meat so i'll probably just stick to the basics.

Olive oil, salt, pepper.

Cut it into pieces, salt & pepper, wrap in bacon, grill it

lite soy
black pepper
lemon juice
salt
ground coriander

Rub into the meat and let sit for a while in fridge.

Cook to med rare over hardwood. let sit for a while prior to cutting. I like to let it lay around for 15-20 minutes

I hate to be that guy, but I agree Dales is great on venison. I really enjoy Venison skewers marinated in dales. Don't use a loin for that though.

The key as said is to not overcook it. I'm not a big fan of beef blue rare which is just seared like tuna, but I'll venison that way. Now you don't have to go that extreme but you don't want it more than medium.

I used to soak and marinate deer meat because it was how my dad did it. I started using salt and pepper and realized that I was wasting my time marinating. Montreal steak seasoning and butter is the most I will use on backstrap now.