Rotisserie Venison Backstrap

Ingredients:

• Venison backstrap (trimmed of sinew and fat)
• Backwoods Lemon Butter Garlic Marinade (1-2 oz per pound of meat)
• Salt and pepper, to taste

Directions:

1. Prepare the Backstrap:
• Trim any sinew and fat from the venison backstrap to ensure a tender final product.
2. Marinate the Meat:
• Using a meat injector, inject the backstrap with Backwoods Lemon Butter Garlic Marinade. Use approximately 1–2 ounces of marinade per pound of meat to enhance flavor and tenderness.
• Brush the outside of the backstrap with additional marinade for extra moisture and flavor.
3. Season & Skewer:
• Lightly season the backstrap with salt and pepper.
• Secure the meat onto the rotisserie skewer, ensuring it is evenly balanced to cook properly.
4. Cook on the Rotisserie:
• Preheat the rotisserie to medium heat.
• Cook the backstrap, rotating consistently, until the internal temperature reaches 130-135°F for a perfect medium-rare. This should take about 20-30 minutes, depending on the size of the meat and the heat of your rotisserie.
• Be careful not to overcook, as the venison can dry out quickly.
5. Rest & Serve:
• Remove the backstrap from the rotisserie and let it rest for about 5–10 minutes to allow the juices to redistribute.
• Slice into individual steaks and serve hot.

? Pro Tip: Pair this with roasted vegetables or a garlic butter sauce for an extra delicious meal!