Have a venison loin? Cook it this way and be so glad you did! Seriously, so good. If your loin is really big, you’ll want to double (or triple the recipe) and let it marinate at least 24 hours. Honestly, the longer the better. Happy cookin’!

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Author: Meredith Bernard

Ingredients

Marinade

• 1 to 2 lbs venison backstrap
• ¼ cup olive oil
• Juice of 1 lemon
• 5 cloves garlic minced
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

Instructions

• Prepare the marinade. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh rosemary, smoked paprika, salt, and pepper.
• Marinate the venison. Place the venison backstrap in a resealable bag or a shallow dish and pour the marinade over it. Massage the marinade into the meat to ensure it’s evenly coated. Marinate in the refrigerator for 4 hrs or overnight.
• Smoke or sear in skillet and then bake at 350 until 135 internal, check after 5-7 minutes. Medium rare.