Venison Marinades

• Venison refers to the meat of antlered animals such as deer, moose, elk and caribou. The ‘wild’ flavor of venison is directly related to what the animal eats and its' age. Corn fed deer will have a milder flavor than those that eat acorns or sage.
  
• Spices or marinades may be used to cover up the ‘gamey’ flavor. Marinades also tenderize and enhance the flavor of venison. The marinade should include a high acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Marinades will add fat and calories to this lean cut of meat. Other options to tenderize venison are to pound it with a tenderizing tool, make several small cuts in the meat with a knife (called scoring), or grind it.
  
• Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh
  
• Soak meat in marinades containing wine or vinegar with the heavier flavors of soy or garlic
  
• Garlic salt, salt, and pepper to taste and equal parts of: Worcestershire sauce and two of your favorite steak sauces. This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.
  
• 2 tbsp vinegar, 1  ½ tsp ground ginger, 1 clove garlic, minced, 2 tbsp brown sugar,  ½ cup soy sauce, 3/4 cup vegetable oil
  
  

Marinades

Note:  The following marinades are for venison steaks.

Marinade 1

•  ½ c Soy Sauce

• ½ c Worcestershire Sauce

• 2 T Ketchup

• ½ t Pepper

•  ½ t Garlic Powder

•  ½ t Onion Salt

Marinade 2

• 1 Clove Garlic minced

•  ½ c Honey

• 1 pinch Pepper

• 4 T Lemon Juice

• ½ c Soy Sauce

• dash of Salt

  ---

  Marinade 3

• 1 c Soy Sauce

• 1 t Lemon Juice

• ½ t Black Pepper

• 1/4 t Garlic

Marinades 

A light marinade for steaks and quickly cooked meats.

• 4 Tbsp. Olive oil
• 3 Tbsp. White wine vinegar
• Juice of a lemon
• 1 chopped clove of garlic
• A handful of fresh herbs: parsley, chives…..
• Salt, pepper

Excellent for grilled steaks over very hot coals!

Asian

• ½ c orange juice
•  2 tbsp rice wine
• 2 tbsp reduced sodium soy sauce
• 1 tsp sesame oil
• garlic and/or ginger to taste

Middle East

•  ¾ cup nonfat plain yogurt,
• 1 tsp lemon zest,
• 2 tbsp lemon juice
• 4 tbsp fresh mint (chopped)
• ¼ tsp cinnamon
• ¼ tsp allspice
•   red pepper to taste

Mediterranean

•  ½ cup red wine
• 2 Tbsp balsamic vinegar
• 1 tsp olive oil
•  garlic and/or basil to taste

Caribbean

• 1/3 cup lemon juice
• ¼ cup honey
• 2 tsp. Olive oil
•  ¼ tsp. Allspice
•  ¼ tsp. Nutmeg
•  red pepper flakes to taste

French

• 1/3 cup white wine vinegar
• 2 tsp olive oil
• 2 garlic cloves (minced)
• 2 tsp fennel seed (crushed)
•  optional – 1/3 cup Pernod liquor

Light white wine marinade; good for steak

• 1 cup vinegar
• 1 bottle dry white wine
•  ½ cup olive oil
• 1 large sliced onion
• 2 large sliced carrots
• 4 sliced green (Chinese) onions
• 3 sprigs parsley
• 1 teaspoon salt
• 6 crushed peppercorns
• 4 juniper berries
• 1/4 teaspoon thyme

Heavy red wine marinade

Sweat in 4 tablespoons fat:

• 1 lb carrots
• 1 head celery
  Add:
• 2 quarts vinegar
• 1 quart red wine
• 4 sprigs parsley
• 3 crushed bay leaves
• 1 teaspoon thyme
• 6 crushed pepper corns
• 1 tablespoon allspice
•  1 teaspoon salt
  
  Boil 30 minutes. Cool before use.

Red wine marinade

• 1 glass red wine
• 1 glass wine vinegar
• 1 chopped green onion
• bouquet garni (cinnamon, cloves)
• 1 onion

Boil briefly. Cool before use.

Red wine marinade #2

• 2 glasses red wine
• 2 tablespoon olive oil
• 4 crushed peppercorns
• bouquet garni
• 2 oz butter
• salt
• pepper

• 1 cup white vinegar
•  ½ cup oil
• 2 tablespoons parsley
• 2 tablespoons oregano
•  ½ teaspoon onion flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons dried mint flakes
• 1/3 cup brown sugar
• 5 lbs. venison (cubed, strips or steaks)
  
  1.  Mix above ingredients together.
  2.  Pour over venison.
  3.  Marinate overnight.
  4.  Grill, Broil or Fry.

Elegant marinade for venison steak

• 2 cloves garlic, minced

• ¼ cup vinegar

• ¼ cup soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon sesame oil

• ½ cup water

Thoroughly blend all ingredients.   Cover venison steaks with marinade for at least 4 hours (overnight preferred) prior to cooking.  Turn steaks periodically, or add more marinade, to saturate.  Broil or grill steaks to your preference.  (Once again, apple-grilled steaks are terrific!)

• 1  ½ lbs. deer chops
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup sherry wine or red wine
• 1 teaspoon ginger
• 1/4 teaspoon garlic powder
• 1/4 cup molasses
  
  1.  Mix the soy sauce, vegetable oil, sherry, ginger, and garlic powder.
  2.  Pour mixture over chops and let marinate overnight.
  3.   Remove chops from marinate and add the molasses to the marinade.
  4.  Cook the chops on the grill over a low fire basting the chops with the marinade molasses mixture.
  5.  Be careful not to over cook.

Spicy rub for game and beef

• 3/4 cup paprika

• 1/4 cup ground black pepper

• 1/4 cup salt

• 1/4 cup sugar

• 2 tablespoons chili powder

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 teaspoons cayenne
  
  1.  Apply well into meat before smoking or cooking.

3 hour marinade

• ½ cup peanut oil

• 3/4 cup soy sauce

• 1/4 cup Worcestershire sauce

• 2 tablespoons dry mustard

• 1/3 cup lemon juice

• ½ cup vinegar

• 5 cloves garlic, pressed

Whisk together.

Last Updated - Friday, October 16, 2009 11:38 AM