Deer Marinade Recipes
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
DEER MARINADE
This is my go to marinade for back strap meat. It is a simple marinade that you adjust to your (and your family's taste), hence no exact measurements. What is great about it too, you can cook the marinade in a pan until the onions are cooked to have extra drizzle of sauce.
Provided by Violet de Parme
Categories Deer
Time 10m
Yield 1 marinade
Number Of Ingredients 4
Steps:
- Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
- Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
- Mix well and pour marinade, deer meat and onions ziplock bag.
- Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
- When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.
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- Italian Dressing Marinade. Sure, you could use it on your salad. But why waste such a great sauce on your plate's garnish. We all know, that the meat is the star of the show and should get the best treatment!
- Soy Sauce Marinade. If you like Asian flavors, but don't like them to overtake your dishes, then a soy sauce marinade will be a happy choice. Lemon and garlic cloves (or lemon juice and garlic powder, if you're in a pinch) cut the more distinct flavor of soy sauce to create a nice balance of sour and umami flavors.
- Teriyaki Venison Marinade. If you've ever used a marinade, you've probably used teriyaki. Although you can use store-bought sauces, often they are too sweet and overpower the nuances of your venison.
- Red Wine Venison Marinade. Red wine is the perfect accompaniment to game meats when it's served alongside them. It is also a great option to marinate the steaks.
- South Carolina BBQ. This style of BBQ is known for its tangy mustard base that is the perfect partner for the rich flavor of venison. It not only makes a wonderful choice for a marinade, but it is also an excellent sauce for after you've grilled your meat.
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