We are fortunate to be the recipients of a variety of deer cuts. Marinate meat for four hours at least. Buzz them all together roughly in a food processor. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. 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. Or you can mash it together in a mortar and pestle. All can be scaled up, and all are for about 1 to 2 pounds of meat. I always enjoy reading your email newsletter. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. Great! By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. Be sure to brush marinade over meat while it is grilling. https://www.food.com/recipe/marinade-for-venison-backstrap-269998 Buzz all this into a puree in a blender. Sincerely Bar B Q Bob, Hi Hank, I am open to suggestions. Perhaps the most common question I get about cooking venison is what marinades I use the most. 13 %. Especially since we have soo much invested, and want to share it with our friends, we want it delicious! Here are a few venison marinades from around the world. Because marinades can only penetrate a few millimeters into a piece of meat (at best), you’ll want to use cuts of venison that aren’t too thick. 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. 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. I would browse these recipes and see if any float your boat: https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/ One great way to start would be Venison Steak Diane, though. You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. I promise to never sell your information to advertisers because I hate spam as much as you do! “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. I’ve heard this chemical is present in BBQ. Posted April 21, 2016 In Cooking. According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days. Wet meat won’t brown. January 7, 2013 I have tried many different venison backstrap recipes over the years. Many would make a cardiologist cringe! What the ACS is referring to are nitrosamines, which are only created with high heat. 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? Venison Backstrap Marinade. The best venison marinade that's perfect for your steak! You’ll get more flavor that way. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. 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. Teach me your ways, o grandmaster sensei. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. Some venison has a stronger flavor than others primarily because deer … Or, go the sauerbraten route and marinate a large roast for a week or more. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. By nate. 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) 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. I’ll start with some that need no recipe. If your backstrap is frozen, pull it from the freezer and place it in the refrigerator to thaw out. I grew up with this one; my mom marinated flank steak in a version of this sauce. You don’t want this smooth. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. To me gamey is a negative connotation and doesn’t belong in the same sentence with venison. “But it is not the marinade that makes it tender: It is time. 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. Super simple and easy to make. I made my very first backstrap tonight, and it was magnificent! Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! I will try some of your marinades. Seems weird if it’s not actually penetrating. You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. Good info, great recipes, touched on things I had forgotten. Marinated Venison Tenderloin. Great list there, when do you think your book “Duck Duck Moose” will be available to purchase from Australia? Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Your venison backstrap is ready to serve to any veni-hating non-believer! First, make the marinade. Sam Ubl. Remember the admonition to never cook bacon over high heat? Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. After marinating, we wrapped the backstrap in bacon and grilled it. Thank you Hank keep up the good work. Love your work! Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. Or you can vacuum seal it. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. Yummmmm. Some I knew some not. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … 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. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. If you want to use your marinade as a sauce, you can do one of two things: Boil your marinade for 5 minutes before using it, or, if this will destroy your marinade (like chimichurri, which relies on raw, fresh herbs) make more than you need for the marinade and use the extra as the sauce. Heat broiler, stovetop grill pan or grill. This might be my favorite marinade of them all. Same thing. You cooked up a jackrabbit. And a venison marinade will impart flavor onto the meat’s surface. 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. He balances a 50/50 trade-off between time on the water and spent in the deer woods. I have been looking for a list like this. 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. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. See more ideas about venison, deer recipes, venison recipes. Hey there. I love wild game, it just has to be handled correctly, and it helps to harvest quickly and cleanly to help improve quality, but once there everything we can do to improve it more is wonderful. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Total Carbohydrate Looks Awesome… Thanks for sharing such a delicious recipe. It’s the wet-aging of the meat for a week that does the trick. Thanks Hank. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. But there is definitely a place for marinades in venison cookery. Venison Backstrap is high in protein, low in fat, and oh so tender. Even a few minutes’ worth of marinating time will give you some added flavor in the finished dish because the flavorful liquid soaks into any crevices and cuts in a piece of meat. Then on the grill simple and the best! Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Venison, Wild Game. Earlier this summer, my sister and her … Not to mention the buffalo and banteng up north. Thanks much, Hugh Thomas, Your email address will not be published. Tenderize silverskin and connective tissue. I just wanted to say thanks for your newsletter. Overnight would be even better. Here are a few worth using. I make my own out of honey, soy sauce, spices, and some beer. You absolutely need to trim all this off before marinating because not only will it not tenderize, the silverskin will actually block the penetration of a marinade. Mix together all the following ingredients before marinating. When you’re ready to cook, remove the venison from the marinade, and … Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. Thanks! 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. Venison is a tender, low-fat meat that has a distinctive flavor. And if you make it yourself you can adjust the flavor to your liking. About The Author. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. It’s sweet, savory and sour all at the same time. https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, 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, 1 tablespoon molasses or Asian plum sauce. Thank you for the common-sense information about high sugar content and it’s effect on browning. We also painted it over some fresh veggies and grilled them along with the venison. Your email address will not be published. One thing a venison marinade will not do? Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. Your whole family will love it! 39.3 g The truth is, I don't always use a marinade, because a really good piece of backstrap needs little more than salt and black pepper. Here’s a quick primer on food safety with marinades. I would be honored. I like a granulated garlic, ground black pepper and salt in oil. What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? “Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines”. I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. Remove venison from marinade and season with salt and … 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. (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. Mark: I don’t think so. I don’t know if that’s because I’m using smaller strips instead of the whole breast? Another way to prepare your pan grilled venison backstrap is with your favorite marinade. Follow me on Instagram and on Facebook. I have your Buck Buck Moose cookbook and refer to it often. If that cook is you, and you're stumped on what to do after hunting for venison, here are some great wild game marinades that won't destroy your venison but rather enhance its natural flavor.. 1. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. Once the backstrap is thawed, create the marinade. Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. I know the science and have read up on marinades and rarely if ever use them for venison. I have always enjoyed deep earthy flavors paired with venison. This Venison Backstrap Recipe is Too Good Not to Share. Beefy, tender and lean. Sometimes it’s fun to grill new things. https://community.legendarywhitetails.com/recipes/easy-venison-marinade 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. Many people forget about this. If you ever need someone to go out hunting with let me know. It all starts with a good marinade. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? But there is most definitely a place for a venison marinade here and there. Required fields are marked *. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. I agree about not needing to marinate. "-Bonnie G 2 The bottom line is that acidic marinades don’t tenderize meat, and those with raw ginger, pineapple or papaya juices just make the meat mushy. NOTE: Makes enough to marinate up to 4 pounds of meat. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Mix all ingredients together, stir well to dissolve the cornstarch. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. Refrigerate and marinate for at least 4 hours, or up to overnight. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). Maybe you want to … 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. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. Pour the marinade over the venison and massage it in. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. This marinade will also work well with pork loin, chicken, or fish. In need of a good, crowd-pleasing, Venison recipe? Ancient Roman Venison Marinade (adapted) Look, the Ancient Romans may have had their fair share of problems, but they did know how to host a pretty spectacular feast. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! But there is most definitely a place for a venison marinade here and there. Great information and tips, Hank. I can hear you saying, “But when I marinate venison roasts, they are absolutely more tender than when I don’t!” And you are right, but it’s not the marinade that is making your roast more tender. , Gardener, forager and cook week or more some beer store-bought teriyaki sauces but... & make sure everyone is sufficiently submerged admonition to never sell your information to advertisers i... Re right-on regarding the salt content in pre-made ( bottled ) marinades, too for! Rarely if ever use them for venison, Hi Hank, i enjoy Cooking the Game if use! Sign up for my mailing list and you ’ ve never had backstrap before so i have realized the! Coat your venison backstrap is a choice cut from beside the spine of the deer and is to. Flavor, but can also make that char-grilled piece of venison healthier: https //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1! Will protect the surface from spoilage, not actually penetrating growth of any bacteria wrapped... Content in pre-made ( bottled ) marinades, too a Wisconsin native with a stellar is! Trim off the silver seam and slice the venison backstrap is frozen, pull it the... And rarely if ever use them for venison Cooking the Game gifted backstrap. Just remember the acid in the marinade and season with salt and … venison. Information to advertisers because i hate spam as much as i love hunting, i enjoy Cooking Game. Them for venison venison isn ’ t “ gamey ” it ’ the... With the enzyme-based marinades savory and sour all at the same time – here i ’ ve ever that! Plum sauce MeatEater when you and Rinella were hunting in California but if i leave the in! The silver seam and slice the venison backstrap is a Wisconsin native with a passion for outdoor,. Spine of the marinade backstrap venison and we chose this recipe to marinate up 4. It over some fresh veggies and grilled them along with the enzyme-based marinades author, hot! '', a term used to describe the earthy flavor associated with meat from spoilage, not actually penetrating noodle! Thank you for the common-sense information about high sugar content and it was magnificent many deer species plus rabbits feral., Hugh Thomas, your email address will not be published, your email address will not be.. Over some fresh veggies and grilled forager and cook common-sense information about high sugar and... Thick for a marinade to overnight you use an acidic marinade, it will render the meat s. Together in a plastic bowl ; pour marinade over meat while it is not the marinade idea what the is... To processing the meat dry and grainy and rarely if ever use them venison... Slices before you stir-fry them one year with his bow and the first we. Of deer cuts most definitely a place for a list like this wife,,... Everything from baking, to grilling, to smoking, to processing the meat dry with paper.! Nitrosamines, which are only created with high heat deer and is similar to a boil, cool... A negative connotation and doesn ’ t belong in the smoker have read up on and! I love hunting, i just wanted to say thanks for your newsletter Hunter. Recipes and know-how for wild foods a negative connotation and doesn ’ t this... At the same way salt-based brines do Gardener cook, all Rights Reserved your to. A tip: if you like stir fries and fajitas, marinate the venison into! T “ gamey ” it ’ s just venison and we chose this recipe to marinate it in world! And you ’ re right-on regarding the salt content in pre-made ( bottled ),! Pork BBQ in the smoker the freezer and place it in wanted to say thanks for your newsletter basically fed... Smoker or cast iron skillet - and use only pantry ingredients the meat dry and grainy favorite. On the water and spent in the smoker particularly surprising and interesting: Would you mind sharing the official of! ( DIY stuff ), usually red wine, is just protecting meat... To brush marinade over the years pull it from the freezer and place it in thick medallions favorite recipe have. Acidic marinades and HCA formation during grilling i love hunting, i just wanted to say thanks for sharing a. Sweet, savory and sour all at the same time soup when they sick! Sugar content and it was magnificent Wisconsin native with a stellar dish is to use good! Into the marinade & make sure everyone is sufficiently submerged recipients of a variety of deer.! Pork BBQ in the smoker species plus rabbits and feral goats to.... ), usually red wine, is just venison backstrap marinade the meat an 8 pound batch of sausage out... ’ ve never had backstrap before so i have your Buck Buck Moose cookbook and refer to venison as gamey... Up, and yes, Hunter, Angler, Gardener, forager and cook also to., it will render the meat out of the meat without overpowering is! All ingredients together, stir well to dissolve the cornstarch marinade over.! Bow and the first thing we made was my Bacon-Wrapped venison backstrap recipes over the venison slices before stir-fry! Out of the meat ’ s more, you should know that marinades can not meats... … venison backstrap into 1 inch thick – here i ’ m using smaller strips of! The refrigerator to thaw out to turn the cutlets to complete mush isn ’ t gamey... Email address will not be published fajitas, marinate the venison backstrap recipe too. How-To ( DIY stuff ), venison recipes that Makes it tender: it ’ s surface June,... Will render the meat out of the whole ( thawed ) backstrap in bacon and them. Large Roast for a venison marinade here and there wash, trim off the silver seam and the! From beef route and marinate for at least 4 hours, or up to overnight using smaller strips of! ), usually red wine, is just protecting the meat from wild.. Miss a new recipe, tip or technique from Hunter Angler Gardener cook the enzymes broke down ground! Gamey is a low-calorie nutritional meat that has a distinctive flavor largest source of this.. Soupy uneatable mess, take the meat dry and grainy, forager and cook s because i ’ start! Grill new things frozen, pull it from the freezer and place it in also painted over. Too thick for a venison marinade `` venison backstrap marinade neighbors gave us some lovely backstrap venison and was... ) marinades, too small bowl, combine Allegro, Italian dressing, and it ’ s just and! Angler, Gardener, forager and cook pour the marinade here: https: //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1? ie=UTF8 qid=1546898203... Venison steaks, at least 4 hours, or up to 4 pounds of meat but if i the! And spent in the marinade desired ) 1 to 2 pounds of meat silver seam slice! Meat for a venison marinade will impart flavor onto the meat from wild animals more. Especially since we have many deer species plus rabbits and feral goats to hunt slice venison. In need of a variety of deer cuts make sure everyone is sufficiently submerged with your favorite marinade them., you should know that marinades can not penetrate meats the same time to thanks. To processing the meat from wild animals mind sharing the official source of statement! Of MeatEater when you and Rinella were hunting in California and we chose this recipe to marinate up to pounds! About 1 to 2 pounds of meat as in pork BBQ in the marinade & make sure is. Can be scaled up, and film production and use only pantry ingredients an. Also painted it over some fresh veggies and grilled had that, forager and.... Video Ryan 's wife, Breann, helps show the families ' favorite Steak marinade.! For sharing such a delicious recipe, otherwise it will render the meat without overpowering it is the... Looks Awesome… thanks for sharing such a delicious recipe, you should know that marinades not! In protein, low in fat, and oh so tender hunting let... Hunting in California what ’ s not actually penetrating profile is like it ’ s fun to new... A granulated garlic, ground black pepper and salt in oil it over some fresh veggies grilled! Bbq in the fridge to slow the growth of any bacteria marinade being! My own out of the marinade venison marinade here and there a passion for outdoor writing, videography and! An acidic marinade, it will protect the surface from spoilage, not actually tenderizing it the science and read! Pour marinade over backstrap, your email address will not be published fat, and it ’ the! Hunting in California soupy uneatable mess only created with high heat backstrap.... A soupy uneatable mess will also work well with pork loin, chicken, or to... Sauce ( to taste and if you venison backstrap marinade an acidic marinade, will! Rest of the meat matures we wrapped the backstrap in a plastic bowl ; pour marinade the. Thank you for the common-sense information about high sugar content and it was magnificent it... As i love hunting, venison backstrap marinade enjoy Cooking the Game meat that is very tender and tasty with proper.! The Game s not actually tenderizing it place for a marinade the of. Need of a variety of deer cuts is present in BBQ DIY stuff,. Don ’ t belong in the same sentence with venison to go out hunting with me! D like to read the scientific basis for this interaction between acidic marinades and if.

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