Easy Grilled Venison Backstrap

Ingredients

3 pounds venison backstrap
¼ cup olive oil
3 cloves of garlic (minced)
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup balsamic vinegar

Directions

In a medium bowl whisk together the olive oil, garlic, soy sauce, Worcestershire sauce and balsamic vinegar.

Rinse the venison loins in cold water and place inside of a plastic ziplock bag.

Add the marinade to the bag and set in the refrigerator.

Allow to marinate at least 2 hours (overnight is best).

Get your grill hot, clean the grates and lay the venison on the grill.

Grill 6-8 minutes per side or until the internal temperature reads 130º(rare) – 140º(medium rare) Fahrenheit.

Let the meat rest for 10 minutes.