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Venison Marinades

Click here to see a larger image.  How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD.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.

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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

Venison refers to the meat of antlered animals such as deer, moose, elk and caribou. The ‘wild’ flavor of venison is directly related to what the animal eats and its' age. Corn fed deer will have a milder flavor than those that eat acorns or sage.

Spices or marinades may be used to cover up the ‘gamey’ flavor. Marinades also tenderize and enhance the flavor of venison. The marinade should include a high acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers. Marinades will add fat and calories to this lean cut of meat. Other options to tenderize venison are to pound it with a tenderizing tool, make several small cuts in the meat with a knife (called scoring), or grind it.

Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh

Soak meat in marinades containing wine or vinegar with the heavier flavors of soy or garlic

Garlic salt, salt, and pepper to taste and equal parts of: Worcestershire sauce and two of your favorite steak sauces. This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.

2 tbsp vinegar, 1  ½ tsp ground ginger, 1 clove garlic, minced, 2 tbsp brown sugar,  ½ cup soy sauce, 3/4 cup vegetable oil

Quick Venison Marinades

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.

Use mild vegetable acid to tenderize. Vinegar, tomato sauce, and some French dressing sauces are good for tenderizing. Cover the meat with the marinating sauces. Only marinade in the refrigerator for a maximum of 24 hours. After marinating longer than 24 hours, the meats tends to get mushy.

 

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


The following marinade recipe will take that gamey taste out of the venison. Sure to please even that finicky venison eater.

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!)


I used this for deer chops the first time. The aroma, while grilling, was fantastic and the taste even better. I recently used the marinade to do a whole pork loin on a spit over an open fire.

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.

Last Updated - Friday, September 15, 2017 10:31 AM

 


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