Marinades are acid-based (or occasionally enzyme-based) liquids or loose pastes that are used to infuse meat (or veggies) with flavor, while at the same time tenderizing them. (Photo courtesy of PetersensHunting.com) Thinly slice your venison steak, place it in this Vietnamese marinade and use the grilled meat in a delicious bahn mi sandwich. By now, you may have received your venison back from the butcher, and perhaps you’re debating how you should cook that first meal from your harvest. Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. Bathing venison or any other meat in an acidic sauce (or with certain fruit juices like those from papaya or pineapple) will indeed break down some of the muscle tissues on the outer surface of the meat. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. Total Carbohydrate Thanks! I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! Mark: I don’t think so. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. Bring all this to a boil, then cool to room temperature before marinating. But there is most definitely a place for a venison marinade here and there. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook. Hey there. Overnight would be even better. Or, go the sauerbraten route and marinate a large roast for a week or more. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. The taste was perfect, no gamey or wild taste, with just a mildly flavored taste of garlic and sauces, which did not overwhelm the meat itself. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. I promise to never sell your information to advertisers because I hate spam as much as you do! Thanks Hank. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). Required fields are marked *. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. When you’re ready to cook, remove the venison from the marinade, and … Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Sam Ubl. David: Buy it here: https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose. My personal favorite recipe I have gotten from you was the German rabbit stew! I would be honored. Isn’t it amazing that a single serving of “wow” can have 26 grams of protein but only 2.7 grams of fat in one 3-ounce serving? About The Author. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. Cook via grill, smoker or cast iron skillet - and use only pantry ingredients. When I was a rookie sausage maker i made the mistake of making a batch of “Flying Hawaiian” Wild Boar sausage with fresh pineapple instead of pasteurized canned pineapple. venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops); 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade… Buzz all this into a puree in a blender. I know the science and have read up on marinades and rarely if ever use them for venison. I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. You just need to know when to break out your favorite marinade, and when it’s better just to make it a sauce you serve at the end. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. This might be my favorite marinade of them all. And a venison marinade will impart flavor onto the meat’s surface. We are fortunate to be the recipients of a variety of deer cuts. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. Looks Awesome… Thanks for sharing such a delicious recipe. Your email address will not be published. I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. Mix it all together and coat your venison with it. G’day Hank, Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. 13 %. Or you can vacuum seal it. "-Bonnie G 2 Many people forget about this. Typically cut into steaks or strips, this lean venison meat is tailor-made for a marinade that tenderizes the meat while complementing its natural flavors. See more ideas about venison, deer recipes, venison recipes. Here are a few venison marinades from around the world. I made my very first backstrap tonight, and it was magnificent! In addition to adding fat, it’s essential to add an acidic ingredient to the Love your work! 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Venison Backstrap Marinade. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Then on the grill simple and the best! I’ve never had backstrap before so I have no idea what the flavor profile is like. You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Earlier this summer, my sister and her … According to the great French food scientist Hervé This, long marinades do have an effect: “The meat is more tender,” This told the Washington Post. And you know when meat matures, it becomes tender.” This is the secret behind the long marinades in German sauerbraten, which can marinate for a week in the fridge. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. This marinade will also work well with pork loin, chicken, or fish. By nate. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. Wishing you the best. Lets just say i had to discard an 8 pound batch of sausage. I’ll start with some that need no recipe. I am open to suggestions. Remember the admonition to never cook bacon over high heat? What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. If you ever need someone to go out hunting with let me know.