1. Put the backstraps in a shallow baking dish, and mix the marinade ingredients aside. Pour the marinade onto the venison, ensuring it completely covers the meat cover, and keep it in the fridge for 24 hours. Ensure to flip the meat at the 12-hour mark for an even flavor penetration.
2. When it’s time to cook, take the meat out and let it sit at room temperature. Then, blot out as much moisture as you can from the exterior. Place a non-stick stainless steel pan on medium-high heat and let it grow piping hot. Then, add the butter, spread over the pan, and add the venison.
3. Let the backstraps sear uninterrupted for three to five minutes, or until you notice the crust forming towards the sides. Then, turn and roast the other side until the internal temperature reads 125F on a meat thermometer. Then, take out the backstraps and rest them in a platter for five to 10 minutes, by which the carryover heat would’ve cooked into the final 130F. Then, slice thinly and serve as desired.

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