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

1. Tenderize meat using a meat fork. Combine all ingredients and marinate backstrap overnight.
2. Preheat grill on med-low heat.
3. Place backstrap on grill 10 to 15 minutes, or until cooked to your liking.

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.