I use this on all wild game and it's very good. If you're like me, you'll customize as you go. Nothing with my recipes is exact, so don't get too hung up on the amounts for each ingredient. Stay loose and enjoy it.
- 1 to 2 pounds of meat (a whole elk tenderloin shown here)
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 4 cloves, pressed/minced finely
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1-2 tsp Dijon mustard
- a few shakes of Johnny's seasoning salt (or salt & pepper)
Whisk all ingredients and pour over meat in a glass dish or large Zip-lock bag. Refrigerate overnight and BBQ the next day. Anymore I don't cut steaks until I'm ready to cook, so when I butcher my animals I cut large chucks or muscle groups and freeze that way. It will keep much longer and retain better flavor and overall freshness. For roasts, backstraps, and elk tenderloins I just jam a meat thermometer in one end, ensuring it is in the center of mass. I sear the outside on high heat to lock in the juices, then cook over in-direct heat until the thermometer reads 150 degrees. I then remove the roast from heat, and tent with foil for about five minutes. I like the internal temp to hit 155-160, which is a nice medium rare. Slice to serve and BAM - one happy family!
The best part of this marinade is it won't flare up! It's great over high heat or slow cooking. The flavor is suberb. Enjoy!
