Marinating Venison

[USPENAMC]

I have a few leg sections that i want to marinade with the bone in. its just the upper part. my final purpose is to throw one in the bar b q pit and make one that way. the other one will go in the oven as if cooking a turkey.

my questions are the following?

what should i use to marinade it so it looses a bit of the gamey taste? I want to tenderize and gives some flavor to the meat.

im going to take it out probably thursday so i can soak it for a day or maybe two possibly cooking on saturday. ive heard things like soaking it in apple juice, orange juice.

thanks.

by the way this is last years venison that has been in the freezer have to make room since bow hunting is fast aproaching

[jbdragon17]

I have always had good luck with something as easy as Italian dressing and Teriyaki...about half/half.

[chaffmj]

I agree with the Italian dressing. I have used Wishbone Italian in the past but you could easily create your own. Also when I have marinated with this it was only over night and it worked great for taking the gamey flavor away without making it taste like a salad. I'm not sure what you would get if you did it for two days.

[jbdragon17]

I do an overnight marinade as well. I have also made a Thai Peanut Dipping sauce for the marinated meat...WOW!!! I have always thought one of the biggest keys to good venison is to serve it HOT.

[DIRTY BIKER]

First off loose the bone that will help out alot to loose the gamey taste then do an over night brine of choice I have used every thing from soy sauce, Worcestershire, white vinegar, lemon pepper, Canadian steak seasonings, sea salt, wrap with bacon its all good. try to loose as much talo as possible when deboning that will also help the gamey taste.

[smg04]

overnite soak in lowreys 30min marinade,

mesquite lime. .

[Wormdrowner]

I've got a secret recipe that took years to bribe out of a co-worker, so if you ever see Pete, don't tell him where you got this. As said above, you would be better of to take the meat off the bone, cut off any fat also.

If your doing a larger amount, you might want to double recipe.

Put on the grill over a low heat, don't over cook or it will become dry.

It's my favorite Venison recipe, give it a try.

3/4 Cup French dressing

1/4 tsp. Liquid Smoke

1/4 tsp. Garlic Powder

1/4 tsp. Seasoned Salt

1/4 Cup Vegetable Oil

1 Tablespoon Soy Sauce

1/2 Cup Semi Sweet Wine

2 Tablespoons Butter

1 tsp. salt

1 tsp. pepper

Heat in Microwave until Butter melts, mix together.

Marinate overnight

[bassNspear]

Quote:

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overnite soak in lowreys 30min marinade,

mesquite lime. .

---

Very Good.

[Flash]

1/3 Italian Dressing, 1/3 Soy Sauce, 1/3 Worchester Sauce. Soak over nite.

[Deitz Dittrich]

WE need Joel Nelson to chime in on this one... But I think he is in the boundry waters.... HE made some veni for me...I think the marinade was this...

can of coke

1/2 cup low sodium soy sause

couple cloves of garlic

1 table spoon onion powder

dash of EVOO

chopped parsley

let sit overnight...was great!

[Whoaru99]

Not that I'm against experimenting, but will venison work ok in a smoker/pit?

I mean, it's sorta lean for that isn't it?

[DIRTY BIKER]

I smoke veni roasts all the time just keep a water pan full in the smoker and dont over cook low&slow there great. Just smoked 3 this weekend for 9 hours at 160 they were marinated in Dales Seasoning and they turned out great.

[Hotspotter]

Quote:

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can of coke

1/2 cup low sodium soy sause

couple cloves of garlic

1 table spoon onion powder

dash of EVOO

chopped parsley

---

Right on Deitz!

This is somewhat of a standard for me because really, only the coke, olive oil, and soy are required. The rest you can wing it, use as many fresh herbs as are available, subsititute and/or add about anything else that sounds good.

Here are some good ideas that went over well on our grill:

-Substitute beer for coke - esp. the darker more flavorful beers - Shells sampler pack is great for this

-thyme, sage, rosemary

-slices of red onion

-Krazy Jane's Mixed up Salt (Deitz converted me)

-Spike (another seasoned salt)

-touch of celery salt

-lemon, orange, or pineapple juice

Be careful not to let it get too salty (i.e., not all of those salts at once!). I like the low sodium soy, but go with a higher quality soy if you can. Just make sure not to add too many different seasoned salts then.

Good luck!

Joel

[lhk53]

Hey Dirty Biker did you ever get the sausage recipt from north dakota?? [email protected]

[bassNspear]

i worked in a meat market for 6 years before i started selling boats. There is a ton of stuff that you can do for venison. If your looking for something cool to make, let me know.

The crazest summer sasague i ever made, was peanut butter and jelly. it was with all beef sumer, but i can tell you this, you wont taste anything like it. IT ROCKS!!!!

[Coach Dog]

Guys,

Last weekend's fishing getaway I used the Lawry's mesquite lime in 1 batch and the herb and garlic in the other. I didn't want to go all out into a marinade on our trip so I recalled this post on the Lawry's and thought I whould give it a try to keep it simple and easy. I marinated 4 lbs of venison loin chops and also 4 tenderloins (someone in our hunting party mislabeled the package, lucky me!) for about 2 days in these marinades and charcoal grilled them and they were absolutely phenomenal. There were 7 of us (I'm the only one that hunts deer) and they all thought it was the best venison they've ever had.

[tunrevir]

Johnny's dip beef au jus

garlic salt, onion powder, a couple drops of liquid smoke or use mesquite wood on the grill. Marinate overnight.

Tunrevir~

[hoggsback]

Here is a marinade I have used for years now. It will work for any venison cut. I used this and my wife, who would not eat venison, had me grilling all the time until we ran out of meat. This is great for those who don't like the game taste!

1/4 cup olive oil

1/4 cup soy sauce

2 Tbs ketchup

1 Tbs lemon juice

1 Tbs red wine vinegar

1/4 tsp ground ginger

1/4 tsp garlic powder

Mix together and add meat. Let sit in refrigerator covered for 12-24 hours.

Enjoy!

[chaffmj]

hoggsback,

I used your marinade on some venison steaks last night and it was great! Thanks!

Chaff

[fadal]

I tried it tonight it was excellent.

[chucker34]

I stole this from field and stream and it is still probably my favorite for backstrap or young tender deer steak. Marinate for 24 hours in the following whisked together:

1 cup soy sauce

1 cup dark beer (I like Summit Porter - make sure you hide one or two bottles so you don't drink first)

2 tablespoons Dijon mustard

2 tablespoons brown sugar

3 cloves fresh garlic, finely chopped (get it already minced in the jar)

Next, arrange backstrap or steaks on a broiler pan and broil on high heat in the oven for a few minutes on each side so its medium rare to medium. Slice it all up and serve with really sharp cheddar cheese slices and crackers. Good eats!

[hoggsback]

I am again grilling steaks for the family now that we have venison again. Man that marinade is great. Glad you guys enjoyed it!

[Ebiz]

Just used it last night as well, very good!

[blue_healer_guy]

Another thumbsup for hoggsback!

[boatfixer]

Yup, it's good! Did some for Thanksgiving, big hit!