Posted By: Geoffrey C. Williams (VIEW COUNT: 2707) PRINT
1 Venison backstrap (i have used deer but any strap of the same size will work.)
1 two liter coke (the cheap stuff works best)
4-6 ounces orange juice
3-5 tablespoons brown sugar
Cut your backstrap(preferably not fully cleaned, having the layer of fat and stuff still on it) in half and place it in a deep glass casserole dish (Your casserole dish must be slightly larger than the length of your strap halves and slightly wider than the two halves). Cover the two halves with coke and place it in the refrigerator for a minimum of two hours but no longer than eight.
Remove soaked straps from refrigerator and drain all but one third of the coke from the dish. Slowly combine orange juice and brown sugar in a small bowl mixing to the approximate consistancy of a good gravy. Drizzle mixture over straps
(If your straps are completely cleaned drizzle it over what would have been the top, if not put it on the bottom).
Preheat oven to 300 degrees. Cook straps for 45 minutes to an hour remembering that venison is best served at medium rare.
*This recipe was told to me by a good friend who has won multiple grilling contests with this exact recipe. I used it the other day and was extremely pleased with the tenderness and honey glazed taste.*