4 cups Dr. Pepper
½ cup soy sauce
¾ cup lemon juice
1 tablespoon whole peppercorns
1 tablespoon kosher salt
3 cloves garlic, smashed open
Combine all ingredients except venison backstrap together for the marinade.
Place venison in large plastic or glass container and pour marinade over; refrigerate for 5 – 12 hours.
Remove venison from marinade and place on raised, greased cooking rack over a large pan (13×9).
Cook in 350 degree oven until venison reaches desired doneness.
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This recipe was inspired by Dr. Pepper Tenderloin, click here for that recipe.