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 Hugh Thomas, Your email address will not be published.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 Your email address will not be published.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