Venison Marinades

Our How To Make Deer Sausage,
Deer Snack Sticks & Deer Jerky DVD

Watch a 5 minute clip from our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD
below by clicking on the arrow play button! [The actual DVD picture will be much clearer]

This DVD is 1 HOUR & 26 minutes LONG!

This DVD+ Format and will play on most DVD Players!  Recorded on February 20, 2006.

This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.

Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse.  We charge $2.66/lb to make Deer Sausage, $6.00/lb. to make Deer Snack Sticks, and $14.00/lb to make Deer Jerky!  With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!

Marinade #1

Marinade #2

Marinade #3

Quick Venison Marinades

Marinade Tips

Light Marinade

Asian

Middle East

Mediterranean

French

Caribbean

Light White Wine Marinade

Heavy Red Wine Marinade

Red Wine Marinade #1

Red Wine Marinade #2

Finicky Venison Eater Marinade

Elegant Venison Marinade

Deer Chops Marinade

Spicy Venison Rub

3 Hour Venison Marinade

2 cups vinegar, 2 cups water,  ½ cup sugar

French dressing

Milk

Tomato sauce or undiluted tomato soup

Tomato juice

Fruit juice (such as lemon, pineapple, or a mixture of many juices)

1/4 cup vinegar, ½ cup cooking oil, ½ tsp pepper, 1/4 tsp garlic salt

2 cups water, 2 cups vinegar, 1-2 tbsp sugar, 4 bay leaves, 1 tsp salt, 12 whole cloves, 1 tsp allspice, 3 medium sized onions, sliced

Basic Venison Marinade

1 cup of red wine

1 cup of vinegar

½ cup of olive oil or vegetable oil

1 medium onion, chopped

1 Tablespoon Oregano

1 Teaspoon Nutmeg

2 cups of water

3 Tablespoons sugar (optional)

4 Tablespoons Lea & Perrin Worchestshire Sauce

Marinade Tips

Reduce the sugar in sauce recipes. Venison's natural flavor is sweeter than other meat, therefore, sauces developed for beef may be too sweet.

Marinades

Note:  The following marinades are for venison steaks.

Marinade 1

 ½ c Soy Sauce

½ c Worcestershire Sauce

2 T Ketchup

½ t Pepper

 ½ t Garlic Powder

 ½ t Onion Salt

Marinade 2

1 Clove Garlic minced

 ½ c Honey

1 pinch Pepper

4 T Lemon Juice

½ c Soy Sauce

dash of Salt

Marinade 3

1 c Soy Sauce

1 t Lemon Juice

½ t Black Pepper

1/4 t Garlic

Marinades 

A light marinade for steaks and quickly cooked meats.

4 Tbsp. Olive oil

3 Tbsp. White wine vinegar

Juice of a lemon

1 chopped clove of garlic

A handful of fresh herbs: parsley, chives…..

Salt, pepper

Excellent for grilled steaks over very hot coals!

Asian

½ c orange juice

 2 tbsp rice wine

2 tbsp reduced sodium soy sauce

1 tsp sesame oil

garlic and/or ginger to taste

Middle East

 ¾ cup nonfat plain yogurt,

1 tsp lemon zest,

2 tbsp lemon juice

4 tbsp fresh mint (chopped)

¼ tsp cinnamon

¼ tsp allspice

  red pepper to taste

Mediterranean

 ½ cup red wine

2 Tbsp balsamic vinegar

1 tsp olive oil

 garlic and/or basil to taste

Caribbean

1/3 cup lemon juice

¼ cup honey

2 tsp. Olive oil

 ¼ tsp. Allspice

 ¼ tsp. Nutmeg

 red pepper flakes to taste

French

1/3 cup white wine vinegar

2 tsp olive oil

2 garlic cloves (minced)

2 tsp fennel seed (crushed)

 optional – 1/3 cup Pernod liquor

Light white wine marinade; good for steak

1 cup vinegar

1 bottle dry white wine

 ½ cup olive oil

1 large sliced onion

2 large sliced carrots

4 sliced green (Chinese) onions

3 sprigs parsley

1 teaspoon salt

6 crushed peppercorns

4 juniper berries

1/4 teaspoon thyme

Heavy red wine marinade

Sweat in 4 tablespoons fat:

1 lb carrots

1 head celery
Add:

2 quarts vinegar

1 quart red wine

4 sprigs parsley

3 crushed bay leaves

1 teaspoon thyme

6 crushed pepper corns

1 tablespoon allspice

 1 teaspoon salt

Boil 30 minutes. Cool before use.

Red wine marinade

1 glass red wine

1 glass wine vinegar

1 chopped green onion

bouquet garni (cinnamon, cloves)

1 onion

Boil briefly. Cool before use.

Red wine marinade #2

2 glasses red wine

2 tablespoon olive oil

4 crushed peppercorns

bouquet garni

2 oz butter

salt

pepper

1 cup white vinegar

 ½ cup oil

2 tablespoons parsley

2 tablespoons oregano

 ½ teaspoon onion flakes

1 teaspoon salt

1 teaspoon pepper

2 tablespoons dried mint flakes

1/3 cup brown sugar

5 lbs. venison (cubed, strips or steaks)

1.  Mix above ingredients together.
2.  Pour over venison.
3.  Marinate overnight.
4.  Grill, Broil or Fry.

Elegant marinade for venison steak

2 cloves garlic, minced

¼ cup vinegar

¼ cup soy sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon sesame oil

½ cup water

Thoroughly blend all ingredients.   Cover venison steaks with marinade for at least 4 hours (overnight preferred) prior to cooking.  Turn steaks periodically, or add more marinade, to saturate.  Broil or grill steaks to your preference.  (Once again, apple-grilled steaks are terrific!)

1  ½ lbs. deer chops

1/4 cup soy sauce

1/4 cup vegetable oil

1/4 cup sherry wine or red wine

1 teaspoon ginger

1/4 teaspoon garlic powder

1/4 cup molasses

1.  Mix the soy sauce, vegetable oil, sherry, ginger, and garlic powder.
2.  Pour mixture over chops and let marinate overnight.
3.   Remove chops from marinate and add the molasses to the marinade.
4.  Cook the chops on the grill over a low fire basting the chops with the marinade molasses mixture.
5.  Be careful not to over cook.

Spicy rub for game and beef

3/4 cup paprika

1/4 cup ground black pepper

1/4 cup salt

1/4 cup sugar

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne

1.  Apply well into meat before smoking or cooking.

3 hour marinade

½ cup peanut oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1/3 cup lemon juice

½ cup vinegar

5 cloves garlic, pressed

Whisk together.