Ingredients:

  •  Backwood butter garlic marinade
  •  Venison backstrap

Directions:

Take a piece of venison backstrap and remove all the snew and fat from it. Inject the backstrap with Backwood lemon butter garlic marinade. Use at least 1-2 ounces of marinade per pound of meat. Bast the outside with marinade also. Sprinkle lightly with salt and pepper. Place on rotisserie over medium heat and cook until roast is just pink inside. Do NOT overcook. Slice into individual steaks and serve.
SIGN UP FOR EMAIL SPECIALS