Zesty, juicy venison backstrap soaked in buttery lemon juice is ready in only twenty minutes. Keep this recipe in your back pocket for a busy weeknight meal! I used a marinade and this to cook the backstrap from the deer Grayson shot.
These melt in your mouth venison tenders require a big glass of sweet tea to calm the heat from the jalapenos. And while the looks of it screams "Summer," the simplicity of a one-skillet meal makes this dish perfect year-round!