Mojo-marinated backstrap with garlic Brussels sprouts

Mojo-marinated backstrap with garlic Brussels sprouts

Rebecca Maglischo
This recipe is cooked over an open fire. Venison meat is most flavorful when served rare or medium rare.
Course Main Course
Cuisine American



  • Brussels sprouts trimmed and quartered
  • 3 cloves garlic chopped
  • oil or fat of choice avocado oil or bacon grease work well
  • salt and pepper to taste


  • 2 cups juice from sour oranges or 1 cup fresh-squeezed orange juice combined with 1/2 cup fresh-squeezed lemon juice and 1/4 cup fresh-squeezed lime juice
  • 1 1/2 tbsp dried oregano
  • 5 or 6 cloves garlic chopped


  • 1 to 1 1/2 pounds Venison backstrap or whole beef tenderloin
  • salt and pepper to taste


  • Place trimmed Brussels sprouts in a bowl with the chopped garlic. Add tablespoon of bacon grease or avocado oil and toss to cover. Sprinkle with salt and pepper. Tear off a large piece of aluminum foil and then another to match. Layer the foil pieces on top of each other. Position the Brussels sprouts in the center like a hot dog bun and roll down close to the center. Roll the sides similarly to make a closed packet. Place this off the direct heat on a metal grate or nestled in the coals beside the fire. Check and turn the foil packet every 10 minutes for 30 to 40 minutes.
  • Combine the marinade ingredients into a glass container or plastic bag. Place the meat inside and allow to marinate a minimum of four hours and up to 24 hours. Remove the meat from the marinade and salt and pepper generously. Heat a cast-iron skillet directly over the flame or a metal grate until sprinkled water dances violently. Place the meat on the heated surface and allow to sear for two minutes. Use tongs to flip the meat and sear for another two minutes. Move the meat away from direct heat for an additional 3-to-5 minutes.
Keyword backstrap, brussels sprouts, garlic, mojo marinade, venison
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