Backstraps (Venison Loin Roasts)
Montreal Steak seasoning
Syrup
Worchestershire sauce
Brown Sugar
Garlic (salt, powder, or fresh)
Poke holes with fork into meat. Add as much of each ingredient as you would like. I usually sprinkle all dry products onto venison and then pour syrup on venison just to cover it and fill bottom of pan with worchestershire sauce.
Let soak for a couple of hours then turn steak over and let set for a couple of hours. I usually turn a couple of times if I start early enough in the day. Cook as desired.
From the kitchen of Sonja Southwick (Horsham, PA)
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