BALSAMIC MARINATED GRILLED
An original recipe by Ray Lampe, Dr. BBQ
•1 Venison backstrap, about 2 pounds •1/3 cup soy sauce •1/4 cup balsamic vinegar •1/4 cup vegetable oil •2 tablespoons Worcestershire sauce •2 tablespoons honey •4 cloves garlic, crushed •2 teaspoons sesame oil •1 teaspoon black pepper
In a medium bowl combine the soy sauce, balsamic, oil, Worcestershire, honey, garlic, sesame oil, and pepper. Whisk until combined. Place the venison in a large zip bag. Pour the marinade over the venison. Squeeze out all of the air and seal the bag. Refrigerate for at least 4 hours and preferably overnight.
Prepare the Egg to cook direct at 500°. Remove the venison from the zip bag and dry it off. Place directly on the cooking grate. Cook for about 6 minutes until golden brown. Flip and cook another 5 minutes until golden brown and the internal temperature has reached an internal temperature of 125°. Transfer to a platter and cover loosely with foil. Let rest for 5 minutes. Slice thin to serve.
Makes about 4 servings.