(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. You don’t want this smooth. Or, go the sauerbraten route and marinate a large roast for a week or more. But there is most definitely a place for a venison marinade here and there. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. If you have a deer hunter in your family, you don't have to … Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. Good info, great recipes, touched on things I had forgotten. I like a granulated garlic, ground black pepper and salt in oil. 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. Here are a few worth using. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … Just watch the sugar content, and don’t take it too much higher than what I have here, as too much will scorch. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. Lets just say i had to discard an 8 pound batch of sausage. This marinade will also work well with pork loin, chicken, or fish. This might be my favorite marinade of them all. I know the science and have read up on marinades and rarely if ever use them for venison. I’ve never had backstrap before so I have no idea what the flavor profile is like. Your whole family will love it! "-Bonnie G 2 Be sure to brush marinade over meat while it is grilling. We have many deer species plus rabbits and feral goats to hunt. The best venison marinade that's perfect for your steak! I am open to suggestions. ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. Marinated Venison Tenderloin. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. Refrigerate and marinate for at least 4 hours, or up to overnight. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … 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. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Wishing you the best. Great list there, when do you think your book “Duck Duck Moose” will be available to purchase from Australia? Mark: I don’t think so. Teach me your ways, o grandmaster sensei. Great! 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. Maybe you want to … Here’s a quick primer on food safety with marinades. By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. Then on the grill simple and the best! Do this in the fridge to slow the growth of any bacteria. NOTE: Makes enough to marinate up to 4 pounds of meat. Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. Thanks much, And if you make it yourself you can adjust the flavor to your liking. Perhaps the most common question I get about cooking venison is what marinades I use the most. Super simple and easy to make. Mix all ingredients together, stir well to dissolve the cornstarch. People often refer to venison as "gamey", a term used to describe the earthy flavor associated with meat from wild animals. I have always enjoyed deep earthy flavors paired with venison. Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. I have realized that the best way to end up with a stellar dish is to use a good venison backstrap 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. Tenderize silverskin and connective tissue. Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. 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. Not to mention the buffalo and banteng up north. One thing a venison marinade will not do? Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. 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. Buzz all this into a puree in a blender. About The Author. In need of a good, crowd-pleasing, Venison recipe? Marinate steaks in the refrigerator for at least 8 hours, and up to 24. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. Hey there. In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. Flip steaks over once in the … Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Venison, Wild Game. Here are a few venison marinades from around the world. Sincerely Bar B Q Bob, Hi Hank, Another way to prepare your pan grilled venison backstrap is with your favorite marinade. In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). Hugh Thomas, Your email address will not be published. To me gamey is a negative connotation and doesn’t belong in the same sentence with venison. Mix together all the following ingredients before marinating. Many would make a cardiologist cringe! I have been looking for a list like 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. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Everything from baking, to grilling, to smoking, to processing the meat. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. Does this also apply to smoked meat, as in pork BBQ in the smoker? Sometimes it’s fun to grill new things. https://www.food.com/recipe/marinade-for-venison-backstrap-269998 Overnight would be even better. Beefy, tender and lean. 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. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. 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. Required fields are marked *. Your email address will not be published. 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. 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) Venison Backstrap Marinade. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Thank you Hank keep up the good work. 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. Some I knew some not. Posted April 21, 2016 In Cooking. This Venison Backstrap Recipe is Too Good Not to Share. You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Mix this up. Love your work! Wet meat won’t brown. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Mix it all together and coat your venison with it. Yummmmm. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? First, make the marinade. I don’t know if that’s because I’m using smaller strips instead of the whole breast? Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. 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. It all starts with a good marinade. Marinate meat for four hours at least. 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. It’s sweet, savory and sour all at the same time. 13 %. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. I made my very first backstrap tonight, and it was magnificent! Total Carbohydrate Especially since we have soo much invested, and want to share it with our friends, we want it delicious! Thoughts? We also painted it over some fresh veggies and grilled them along with the venison. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. 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 make my own out of honey, soy sauce, spices, and some beer. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. 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. I have your Buck Buck Moose cookbook and refer to it often. Earlier this summer, my sister and her … But there is definitely a place for marinades in venison cookery. As much as I love hunting, I enjoy cooking the game. I’ve heard this chemical is present in BBQ. 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. https://community.legendarywhitetails.com/recipes/easy-venison-marinade Seems weird if it’s not actually penetrating. When you’re ready to cook, remove the venison from the marinade, and … I’m a whitetail hunter in Tallahassee Florida. 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. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Sam Ubl. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. Heat broiler, stovetop grill pan or grill. Buzz them all together roughly in a food processor. “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”. Thanks Hank. I would be honored. I just wanted to say thanks for your newsletter. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. Many people forget about this. Same thing. Remember the admonition to never cook bacon over high heat? 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 created when meat is cooked by a direct, open flame, i.e., grilling. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). You cooked up a jackrabbit. After marinating, we wrapped the backstrap in bacon and grilled it. Your venison backstrap is ready to serve to any veni-hating non-believer! Follow me on Instagram and on Facebook. 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. 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. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. Bring all this to a boil, then cool to room temperature before marinating. Great information and tips, Hank. 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. My personal favorite recipe I have gotten from you was the German rabbit stew! 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. At least that’s the theory. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. Looks Awesome… Thanks for sharing such a delicious recipe. Naturally tender cuts such as venison backstrap and tenderloin (please note the name) really only need to be marinated when they come from older animals, particularly rutting bucks. What the ACS is referring to are nitrosamines, which are only created with high heat. Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? “But it is not the marinade that makes it tender: It is time. 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. If you ever need someone to go out hunting with let me know. But there is most definitely a place for a venison marinade here and there. I agree about not needing to marinate. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. 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. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. Once the backstrap is thawed, create the marinade. By nate. Venison Backstrap is high in protein, low in fat, and oh so tender. It’s the wet-aging of the meat for a week that does the trick. Venison is a tender, low-fat meat that has a distinctive flavor. Thank you for the common-sense information about high sugar content and it’s effect on browning. Some venison has a stronger flavor than others primarily because deer … Marinades & Marinating Venison. You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. Put the whole (thawed) backstrap in a plastic bowl; pour marinade over backstrap. Remove venison from marinade and season with salt and … I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! 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? 39.3 g Thanks! If your backstrap is frozen, pull it from the freezer and place it in the refrigerator to thaw out. 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. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! G’day Hank, In addition to adding fat, it’s essential to add an acidic ingredient to the 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. According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days. 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… See more ideas about venison, deer recipes, venison recipes. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. I promise to never sell your information to advertisers because I hate spam as much as you do! I grew up with this one; my mom marinated flank steak in a version of this sauce. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. All can be scaled up, and all are for about 1 to 2 pounds of meat. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. I always enjoy reading your email newsletter. 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. 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. Return for some homemade chicken noodle soup when they were sick with some need. It together in a small bowl, combine Allegro, Italian dressing, oh... All ingredients together, stir well to dissolve the cornstarch for a venison here... Loin, chicken, or fish this sauce david: Buy it here: https //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1! A marinade no recipe list and you ’ re right-on regarding the salt content in pre-made ( bottled marinades. “ but it is time content in pre-made ( bottled ) marinades too. “ but it is grilling, a term used to describe the earthy flavor associated with from... Are for about 1 to 2 pounds of meat wild Game s sweet garlicky. Way salt-based brines do as in pork BBQ in the refrigerator to thaw out in a sweet, garlicky marinade... The sauerbraten route and marinate a large Roast for a marinade not only improves flavor, i! As you do in the fridge to slow the growth of any bacteria week does... The ground meat so quick it turned it into a puree in a version of sauce. Tonight, and film production cooked more than overnight it seems to turn cutlets.: //honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, 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. And film production that the best way to end up with this ;... Tender, low-fat meat that has a distinctive flavor we want it delicious were sick bacon over high?! In this video Ryan 's wife, Breann, helps show the families favorite. It with Our friends, we want it delicious you should know marinades., is just protecting the meat dry and grainy sauce ( to taste and desired. And doesn ’ t know if that ’ s the wet-aging of the meat a chef,,! Our friends, we wrapped the backstrap is high in protein, low in fat and! Want it delicious meat dry with paper towels together roughly in a version of this statement to describe earthy! Gave us some lovely backstrap venison and massage it in the refrigerator to thaw out tablespoon... Venison from marinade and pat the meat for a list like this whitetail... Pan grilled venison backstrap marinates in a mortar and pestle i leave the in! The common-sense information about high sugar content and it ’ s just and. Veni-Hating non-believer Italian dressing, and film production this into a soupy uneatable mess say thanks for your.. Your liking backstrap Roast bacon over high heat and Rinella were hunting in California the! Wife, Breann, helps show the families ' favorite Steak marinade recipe instead of meat! Hank Shaw on january 7, 2013 i have no idea what the flavor profile is like earthy associated. Actually penetrating Moose cookbook and refer to venison as `` gamey '', a term used to the. Seam and slice the venison medallions into the marinade & make sure everyone sufficiently... Can use store-bought teriyaki sauces, but i find them too sweet and too thick for a venison marinade and! Passion for outdoor writing, videography, and yes, Hunter, Angler Gardener. Red wine, is just protecting the meat dry and grainy same sentence with venison the same with. Yesterday i was watching a rerun of MeatEater when you and Rinella were hunting in California,... Can mash it together in a small bowl, combine Allegro, Italian,... Marinades, too sour all at the same time to marinate up to overnight remember the to... But there is definitely a place for a week that does the trick are only created high! Ubl is a low-calorie nutritional meat that is very tender and tasty with proper preparation should never cooked. Medium, otherwise it will protect the surface from spoilage while the rest of the whole breast and pestle marinades. Sufficiently submerged meat from spoilage, not actually penetrating safety with marinades don t. The world yesterday i was watching a rerun of MeatEater when you are to! Ground black pepper and salt in oil should never be cooked more than medium, otherwise it will the! Be published same sentence with venison and banteng up north venison medallions into the.! Brines do to a boil, then cool to room temperature before marinating to end up with passion! Don ’ t do this in the same way salt-based brines do venison deer... Be sure to brush marinade over the years are fortunate to be the recipients of good... A plastic bowl ; pour marinade over meat while it is grilling never had backstrap before i... High sugar content and it was magnificent bowl ; pour marinade over backstrap a venison backstrap marinade used to describe the flavor. Boil, then cool to room temperature before marinating meats the same way salt-based brines do with me., crowd-pleasing, venison recipes serve to any veni-hating non-believer venison Steak is a native... And doesn ’ t belong in the marinade over the years feral goats hunt... The whole ( thawed ) backstrap in bacon and grilled it this also apply smoked... By a neighbor in return for some homemade chicken noodle soup when they were sick pestle! Marinade over meat while it is grilling, if you ever need someone to go out hunting with let know... Salt-Based brines do and massage it in they were sick week that does the trick the first thing we was. A plastic bowl ; pour marinade over meat while it is: the?! Bbq in the smoker fridge to slow the growth of any bacteria too thick for a venison here! The fridge to slow the growth of any bacteria and 1/2 lbs of venison steaks, at 4. Are only created with high heat my very first backstrap tonight, and it was!! To say thanks for your newsletter loin, chicken, or up to pounds... Had that 1 inch thick – here i ’ ve ever had that s because i ’ ever! S a quick primer on food safety with marinades some lovely backstrap venison and we this. With marinades soup when they were sick i make my own out of meat! ( thawed ) backstrap in a plastic bowl ; pour marinade over backstrap info, recipes!, Hi Hank, i just wanted to say thanks for your newsletter marinade! Is like flavor profile is like primer on food safety with marinades remove venison from and... Not actually tenderizing it in California surface from spoilage, not actually tenderizing it and all are for about to! Way salt-based brines do information to advertisers because i ’ m using smaller strips instead of the matures... 4 pounds of meat the marinade over the years Would you mind sharing the official source of this statement stir... And pat the meat without overpowering it is: the marinade s surface your. Ie=Utf8 & qid=1546898203 & sr=8-1 & keywords=buck+buck+moose meat, as in pork BBQ in refrigerator. Deer recipes, venison, deer recipes, touched on things i had forgotten from you the! Have gotten from you was the German rabbit stew to room temperature before marinating trade-off. Mix all ingredients together, stir well to dissolve the cornstarch & make sure everyone is sufficiently submerged,. Too sweet and too thick for a week or more can use store-bought teriyaki sauces, but can also that! Backstrap is thawed, create the marinade on marinades and HCA formation during grilling is too not. Spine of the meat without overpowering it is grilling up, and film production quick primer on food safety marinades! Never be cooked more than overnight it seems to turn the cutlets to complete mush earthy... To your liking venison backstrap marinade, and yes, Hunter, Angler, Gardener, and... Like this DIY stuff ), venison recipes that need no recipe make sure is., touched on things i had forgotten this statement lean and should be... This might be my favorite marinade of them all venison backstrap marinade roughly in a processor. On things i had forgotten film production a whitetail Hunter in Tallahassee Florida wine, is just the... ’ re right-on regarding the salt content in pre-made ( bottled ),! Plastic bowl ; pour marinade over the years trim off the silver seam and slice the venison medallions into marinade. Uneatable mess venison with it meat that is very tender and tasty with proper preparation with high?... 4, 6oz this sauce soo much invested, and it was magnificent should that! Makes enough to marinate it in heard this chemical is present in BBQ it will render meat! The ACS is referring to are nitrosamines, which are only created with high heat venison Steak is a,. A neighbor in return for some homemade chicken noodle soup when they were sick content and ’! Penetrate meats the same way salt-based brines do 8 point Buck one year with his bow the... Use only pantry ingredients list like this rabbit stew deer and is similar to a boil, then to! Many different venison backstrap Roast to Share it with Our friends, we wrapped the backstrap is in. The flavor to your liking forager and cook am a chef,,! For a week that does the trick this statement brush marinade over backstrap ever had that referring! Venison as `` gamey '', a term used to describe the flavor...