Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: E-Town Hunter on May 21, 2013, 10:57:37 AM
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What type of marinades do you all use for your deer venison? I usually just soak it in Italian dressing, but want to try some other ideas. Spicy is good.
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I like a little teriyaki......goes very well with venison. Or....olive oil, salt, pepper...done.
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You guys ruin wild game! Salt and pepper, cook slow.
Never was a marinade guy! I like meat to taste like the game it came from.
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Believe it or not.....Wishbone Italian dressing!
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I only marinate venison when using it in an Asian recipe. Then it is usually just Yoshidas.
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You guys ruin wild game! Salt and pepper, cook slow.
Never was a marinade guy! I like meat to taste like the game it came from.
I agree, salt and pepper. But then we were raised on wild game, simple recipes
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Italian dressing and Worcestershire sauce 50/50.
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Great all purpose marinade. Equal Parts Soy and Worchestershire, Squirt of Spicy Brown Mustard,Dash of Oil(whatever you have) Black Pepper, Fresh Garlic, Red Chili Flake to taste and a bunch of Sliced Green Onions or Chives. I adjust to how much meat i am doing so don't really have a set recipe just a good guideline. Originally used for Flank Steak but did up a bunch of tenderized venison round steak and sliced thin with grilled onions and pepperjack cheese for steak sandwiches. Best sandwich you will ever have.
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Rub with salt and pepper. Then grill :)
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Tagging to try some of these if I ever get a deer of my own. :)
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salt pepper garlic and a touch of olive oil is how I like it! Olive oil and montreal steak seasoning is good as well.
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go to safeway and get you some of webers chicago steak seasoning. i put the steaks in a zip lock apply seasoning and make shure they are evenly coated then put the in the fridge for 6 hours.... then fire up the BBQ and cook then just long enough to get the bllod out and enjoy
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salt pepper garlic and a touch of olive oil is how I like it! Olive oil and montreal steak seasoning is good as well.
:yeah:
quick cook on a HOT fire on the barby, rare for me to medium rare for the wife.
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flour salt pepper and fry in bacon grease until it turns blood pink flip for 2 minutes all will be great
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Soy sauce, minced garlic and black pepper in a ziploc bad for a couple hours to overnight is what i use for kabobs. To add some kick, add a squirt or 2 (teaspoonish) of Sriracha chili sauce.
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Some Chinese five spice , Harrissa, juniper berries, or nut Meg , in a spice grinder to add a little different flavor.
Med Rare and thin sliced with Isreali cous cous
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Wishbone and Yoshidas are both great for marinating venison.
