SERVING SIZE: 2.
2 venison backstraps.
as many cloves of garlic you want.
salt& pepper to taste.
1-1 1/2 bottles of italian dressing.
super simple. just cut the garlic into chunks and cut little 1/8 slits into the backstrap's and put the garlic into there, not cutting all the way through the meat. do that to both pieces using however much garlic you prefer [we use about 5 cloves] and put salt and pepper all over the backstraps, put em in a plastic bowl and poor the italian dressing over and put the lid on the bowl and gently shake it and put it in the fridge for 1-3 days, take it out, put a little more salt and pepper on it and grill em up! enjoy with A1 steak sauce or nothing at alll! there amazing. trust me.