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9Ingredients
4Hours
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. venison (backstrap)
- 1/2 Tbsp. olive oil
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 Tbsp. lemon juice
- 2 Tbsp. balsamic vinegar (or apple cider vinegar)
- 1 Tbsp. worcestershire
- 2 garlic (clvoes, minced)
- 1/2 tsp. black pepper
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium940mg39% |
| Potassium95mg3% |
| Protein26g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber0g0% |
| Sugars2g |
| Vitamin A0% |
| Vitamin C8% |
| Calcium2% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Stephen Santos a year ago
Very good. Slightly modified this recipe and seared the backstrap in duck fat in cast iron. And cooked in cast iron on the Traeger, instead of oven. Turned out brilliant. Also added Yukon gold potato medallions sliced around inch thick. Seared in duck fat, and cooked them at 350 for 15-20 minutes.
Rachael 2 years ago
This was excellent! So tender and done perfectly for my medium rare taste. Back strap was from my harvest this season so it was fresh. will make again-crack skillet to 8- don’t use a whole lot of oil in pan