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budboy

venison marinate?

12 posts in this topic

Olive oil, cracked pepper & sea salt to taste, Lea & Perrins (worcestershire). Mix thoroughly, marinate for 2-4 hours, or longer. Hot gas grill, cook fast each side to medium well.

The other is good old Italian dressing!

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Coke, soy sauce & garlic. Marinade overnight. The acidity in the Coke will tenderize it. Don't overcook.

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Lawry's Herb and Garlic is a good one for venison, too.

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Look back in this forum for my recipe used for Antelope Backstraps...it's great for any Vebison too.

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Soy sauce and garlic. NEVER EVER cook venison without garlic.

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If I didnt get a chance to marinade I like to do this...

Melt a half stick of butter and put in some salt, pepper, and garlic powder. Brush this on the steaks while cooking to med-rare. I really like doing this with a whole chunk of boneless trimmed backstrap. Simple and good...

A real simple marinade is 2 parts oil and 1 part red-wine vinegar, plus salt, pepper, n garlic, and some italian seasonings. I'll cut up real nice cuts into inch or a tad bigger chunks then madinade for 5-7 days. Skewer them up and grill(dont overcook), plop em on some sliced italian bread like a hotdog... cool

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One of my favorites is a little olive oil and a lot of apple cider vinegar, then add salt, pepper, and garlic to taste. Fire up the charcoal (only way to grill) and I sometimes add a little hickory to give it a little smokey flavor. It also never hurts to wrap them in a little bacon.

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My favorite from F&S is equal parts dark beer to equal parts soy sauce (about a cup and a half each) plus some choppped garlic, dijon mustard and honey (about 2 tablespoons each). Soak backstrap or tenderloin overnight and broil on high heat. Serve with extra sharp cheddar cheese and crackers. Mmmmmmmmm.

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