RylFlsh85 Posted February 6, 2009 Share Posted February 6, 2009 I got some venison steaks from my brother-in-law and was looking for some good marinades for them, and maybe some tips to keep them tender. Quote Link to comment Share on other sites More sharing options...
chaffmj Posted February 6, 2009 Share Posted February 6, 2009 Wishbone Italian dressing works great and it is easy. Quote Link to comment Share on other sites More sharing options...
RylFlsh85 Posted February 6, 2009 Author Share Posted February 6, 2009 Thanks, that does sound easy! Quote Link to comment Share on other sites More sharing options...
Flash Posted February 6, 2009 Share Posted February 6, 2009 1/3 Italian Dressing, 1/3 Soy Sauce, 1/3 Worchestire Sauce. Marinade overnight. Grill to Medium rare. Eat warm. You will be able to cut the meat with a fork. make sure you cut all the talo off the meat. Quote Link to comment Share on other sites More sharing options...
goblueM Posted February 6, 2009 Share Posted February 6, 2009 Personally i find some italian dressings a bit strong for venison, so experiment and find one that works My standard is enough soy sauce to cover the meat, 1/4 cup worcestshire, a couple cloves of garlic, and a little brown sugar and some lemon juice. You can also add some bourbon for a little extra kick Quote Link to comment Share on other sites More sharing options...
LakeDocktor Posted February 6, 2009 Share Posted February 6, 2009 The best marinade I have every used was the packets of McCormick GrillMates. Try the cajun and you wont be disappointed. These are 30 minute marinades, but I usually marinade for at least 2 hours. I have left them overnight and it is as tender as prime rib, no knife needed at all. Quote Link to comment Share on other sites More sharing options...
Wapiti Posted February 7, 2009 Share Posted February 7, 2009 For backstrap section...McCormick Grillmate packet in montreal steak..marinade for however long you choose...wrap strap in bacon and grill to medium rare...let settle and imo fantastic!! I would also trust this method with individual steaks. Quote Link to comment Share on other sites More sharing options...
hoggsback Posted February 7, 2009 Share Posted February 7, 2009 Here is a marinade I have used for years now. It will work for any venison cut, or any meat for that matter. I use this and my wife, who would not eat venison, has me grilling all the time. This is great for those who don't like the game taste!1/4 cup worcestershire1/4 cup olive oil1/4 cup soy sauce2 Tbs ketchup1 Tbs lemon juice1 Tbs red wine vinegar1/4 tsp ground ginger1/4 tsp garlic powderMix together and add meat. Let sit in refrigerator covered for 12-24 hours.Enjoy! Quote Link to comment Share on other sites More sharing options...
BobT Posted February 7, 2009 Share Posted February 7, 2009 Simple. Equal amounts of Worcestershire and Soy Sauce, little garlic and onion powder and black pepper. Like it a little hotter add some ceyenne.Bob Quote Link to comment Share on other sites More sharing options...
Chef Posted February 9, 2009 Share Posted February 9, 2009 One of the guys used this recipe for their Antelope Backstrap and rally liked it. The results are back a couple of pages from this one if you want to read it.3tbs. Dijon Mustard1tsp. Olive oil1tsp ground pepper4tbsps. Balsamic Vinegar3-Tbsps. Orange Juice3-4 cloves crushed garlic.Mix all ingredirnts well out your backstrap(s) in a gallon sized zip loc bag and pour the marinade in. Make sure meat is covered well, swueeze any air out of the bag as you zip it up.Grill med-rare and enjoy. Quote Link to comment Share on other sites More sharing options...
DonBo Posted February 9, 2009 Share Posted February 9, 2009 Lots of responses on the marinade. I'm sure they're all good. As far as keeping those steaks tender? DO NOT OVERCOOK. Medium to medium rare is the most you ever want to cook venison. Anything beyond that is why so many people don't care for it. Quote Link to comment Share on other sites More sharing options...
BobT Posted February 9, 2009 Share Posted February 9, 2009 That's basically true with most any meat. The more done you cook it, the dryer it becomes perhaps unless you slow cook it in some kind of sauce like an au-jus. Bob Quote Link to comment Share on other sites More sharing options...
BigWadeS Posted February 11, 2009 Share Posted February 11, 2009 I cook mine to medium, but for my marinade I use equal parts of 1/2 Wishbone Italian dress and 1/2 Bold A-1 steak sauce. Quote Link to comment Share on other sites More sharing options...
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