Ingredients:
1 venison backstrap
1 cup extra virgin olive oil
1 cup red wine vinaigrette
2 medium onions sliced
1 cup celery, chopped
1 clove garlic. Chopped
1 tsp. Kosher Salt
1 tsp. cracked black pepper
1 ½ tsp. Worcestershire sauce
2 bay leaves
Step-By-Step
Tip: Backstrap, a top choice cut of wild game, is located on the outside of the back and runs along each side of the backbone from the neck down to where the hindquarters join the rump area. Since wild game is so lean, it is best served medium-rare to maintain tenderness.