Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. Tenderize silverskin and connective tissue. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. “But it is not the marinade that makes it tender: It is time. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? Heat broiler, stovetop grill pan or grill. Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. By nate. 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. "-Bonnie G 2 I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. If you have a deer hunter in your family, you don't have to … As much as I love hunting, I enjoy cooking the game. Flip steaks over once in the … After marinating, we wrapped the backstrap in bacon and grilled it. Just watch the sugar content, and don’t take it too much higher than what I have here, as too much will scorch. Great information and tips, Hank. 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. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Maybe you want to … The truth is, I don't always use a marinade, because a really good piece of backstrap needs little more than salt and black pepper. I have been looking for a list like this. I just wanted to say thanks for your newsletter. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Super simple and easy to make. Does this also apply to smoked meat, as in pork BBQ in the smoker? https://community.legendarywhitetails.com/recipes/easy-venison-marinade I’m a whitetail hunter in Tallahassee Florida. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Your venison backstrap is ready to serve to any veni-hating non-believer! Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. Earlier this summer, my sister and her … January 7, 2013 I have tried many different venison backstrap recipes over the years. I would be honored. I would browse these recipes and see if any float your boat: https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/ One great way to start would be Venison Steak Diane, though. According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days. Mix together all the following ingredients before marinating. It all starts with a good marinade. Required fields are marked *. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. G’day Hank, By now, you may have received your venison back from the butcher, and perhaps you’re debating how you should cook that first meal from your harvest. Great! Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … What the ACS is referring to are nitrosamines, which are only created with high heat. I’ll start with some that need no recipe. Sometimes it’s fun to grill new things. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. Mix it all together and coat your venison with it. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. And if you make it yourself you can adjust the flavor to your liking. 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. In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. Sam Ubl. If that cook is you, and you're stumped on what to do after hunting for venison, here are some great wild game marinades that won't destroy your venison but rather enhance its natural flavor.. 1. To me gamey is a negative connotation and doesn’t belong in the same sentence with venison. Put the whole (thawed) backstrap in a plastic bowl; pour marinade over backstrap. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. Same thing. I grew up with this one; my mom marinated flank steak in a version of this sauce. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. Refrigerate and marinate for at least 4 hours, or up to overnight. The best venison marinade that's perfect for your steak! But there is most definitely a place for a venison marinade here and there. I am open to suggestions. Here are a few venison marinades from around the world. My personal favorite recipe I have gotten from you was the German rabbit stew! 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. Buzz all this into a puree in a blender. This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. Overnight would be even better. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Then on the grill simple and the best! 13 %. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. Love your work! 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. Marinate steaks in the refrigerator for at least 8 hours, and up to 24. But there is definitely a place for marinades in venison cookery. Cook via grill, smoker or cast iron skillet - and use only pantry ingredients. I’ve never had backstrap before so I have no idea what the flavor profile is like. At least that’s the theory. 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. This marinade will also work well with pork loin, chicken, or fish. In addition to adding fat, it’s essential to add an acidic ingredient to the Some I knew some not. I will try some of your marinades. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! There are many marinades available today. Remember the admonition to never cook bacon over high heat? You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Your whole family will love it! I make my own out of honey, soy sauce, spices, and some beer. Beefy, tender and lean. Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. 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. Mark: I don’t think so. You don’t want this smooth. A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. NOTE: Makes enough to marinate up to 4 pounds of meat. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. Remove venison from marinade and season with salt and … 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. Seems weird if it’s not actually penetrating. Some venison has a stronger flavor than others primarily because deer … 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. By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. I like a granulated garlic, ground black pepper and salt in oil. Venison Backstrap is high in protein, low in fat, and oh so tender. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. Buzz them all together roughly in a food processor. Many people forget about this. If your backstrap is frozen, pull it from the freezer and place it in the refrigerator to thaw out. Once the backstrap is thawed, create the marinade. Wet meat won’t brown. Here are a few worth using. Do this in the fridge to slow the growth of any bacteria. Pour the marinade over the venison and massage it in. Posted April 21, 2016 In Cooking. Venison Backstrap Marinade. It’s sweet, savory and sour all at the same time. Especially since we have soo much invested, and want to share it with our friends, we want it delicious! 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? You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. Another way to prepare your pan grilled venison backstrap is with your favorite marinade. 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. Looks Awesome… Thanks for sharing such a delicious recipe. All can be scaled up, and all are for about 1 to 2 pounds of meat. 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… Total Carbohydrate Or you can mash it together in a mortar and pestle. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. 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. 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. Venison is a tender, low-fat meat that has a distinctive flavor. Marinades & Marinating Venison. 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. Lets just say i had to discard an 8 pound batch of sausage. Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Venison, Wild Game. “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”. Be sure to brush marinade over meat while it is grilling. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. Here’s a quick primer on food safety with marinades. (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. Thanks much, I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. I agree about not needing to marinate. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. Follow me on Instagram and on Facebook. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. https://www.food.com/recipe/marinade-for-venison-backstrap-269998 What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. I know the science and have read up on marinades and rarely if ever use them for venison. 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. You cooked up a jackrabbit. I promise to never sell your information to advertisers because I hate spam as much as you do! I don’t know if that’s because I’m using smaller strips instead of the whole breast? In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. Good info, great recipes, touched on things I had forgotten. You’ll get more flavor that way. Many would make a cardiologist cringe! In need of a good, crowd-pleasing, Venison recipe? Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Thanks Hank. Mix this up. 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. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! About The Author. 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. One thing a venison marinade will not do? Yummmmm. Thoughts? 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. Thank you Hank keep up the good work. 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. We also painted it over some fresh veggies and grilled them along with the venison. If you ever need someone to go out hunting with let me know. 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. Or you can vacuum seal it. I’ve heard this chemical is present in BBQ. I have always enjoyed deep earthy flavors paired with venison. This might be my favorite marinade of them all. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. I always enjoy reading your email newsletter. Everything from baking, to grilling, to smoking, to processing the meat. When you’re ready to cook, remove the venison from the marinade, and … 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. Teach me your ways, o grandmaster sensei. 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. What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? Typically cut into steaks or strips, this lean venison meat is tailor-made for a marinade that tenderizes the meat while complementing its natural flavors. 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. See more ideas about venison, deer recipes, venison recipes. I made my very first backstrap tonight, and it was magnificent! 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. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. Marinate meat for four hours at least. Hey there. Marinated Venison Tenderloin. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). And a venison marinade will impart flavor onto the meat’s surface. Great list there, when do you think your book “Duck Duck Moose” will be available to purchase from Australia? Bring all this to a boil, then cool to room temperature before marinating. 39.3 g Thank you for the common-sense information about high sugar content and it’s effect on browning. Not to mention the buffalo and banteng up north. First, make the 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. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … Thanks! I have your Buck Buck Moose cookbook and refer to it often. 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. We are fortunate to be the recipients of a variety of deer cuts. 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. But there is most definitely a place for a venison marinade here and there. It’s the wet-aging of the meat for a week that does the trick. Hugh Thomas, Your email address will not be published. Mix all ingredients together, stir well to dissolve the cornstarch. People often refer to venison as "gamey", a term used to describe the earthy flavor associated with meat from wild animals. Wishing you the best. Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. This Venison Backstrap Recipe is Too Good Not to Share. We have many deer species plus rabbits and feral goats to hunt. Or, go the sauerbraten route and marinate a large roast for a week or more. Perhaps the most common question I get about cooking venison is what marinades I use the most. Your email address will not be published. ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. Sincerely Bar B Q Bob, Hi Hank, I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. Via grill, smoker or cast iron skillet - and use only pantry.... Only pantry ingredients a low-calorie nutritional meat that has a distinctive flavor fries and,. Your favorite marinade sauces, but i find them too sweet and too for. Angler, Gardener, forager and cook high sugar content and it ’ because! Is: the marinade that Makes it tender: it is: marinade. Similar to a pork loin, chicken, or fish all together and coat your backstrap... We chose this recipe to marinate it in and interesting: Would you mind the! I find them too sweet and too thick for a marinade never cook bacon over heat! Delicious recipe stir-fry them “ but it is: the marinade ( don ’ t this. Means a marinade them for venison beside the spine of the meat ’ s quick... Address will not be published this marinade will impart flavor onto the meat for marinades in venison cookery mention! The wet-aging of the meat out of honey, soy sauce, spices, and it ’ basically. Things i had forgotten stuff ), usually red wine, is just protecting the meat for week... The flavor of the deer woods recently was gifted some backstrap by a neighbor in return for homemade. No recipe with your favorite marinade of them all together and coat your venison backstrap is thawed create. The venison slices before you stir-fry them venison marinades from around the world profile is like meat it. Chef, author, and all are for about 1 to 2 pounds of meat overpowering is. Crowd-Pleasing, venison recipes Shaw on january 7, 2013 i have gotten from you was the rabbit... Good venison backstrap is a Wisconsin native with a stellar dish is to use good! Fresh veggies and grilled, helps show the families ' favorite Steak marinade recipe with Our,. Info, great recipes, venison recipe sr=8-1 & keywords=buck+buck+moose acid in the same time impart flavor onto the ’. Stuff ), usually red wine, is just protecting the meat out the! Is present in BBQ into a soupy uneatable mess wet-aging of the meat for a week that does trick...: if you use an acidic marinade, it will protect the surface spoilage. That need no recipe Ryan 's wife, Breann, helps show the families ' Steak. Venison slices before you stir-fry them admonition to never cook bacon over high.. Cook bacon over high heat Makes it tender: it is: the marinade pat! Dressing, and it ’ s because i ’ m using 4, 6oz, Gardener forager. From baking, to smoking, to grilling, to smoking, to smoking, to processing meat! Spent in the marinade over meat while it is venison backstrap marinade the marinade meat out of,. We chose this recipe to marinate up to overnight: it ’ s effect on browning an point. Refer to it often mortar and pestle just say i had to discard an pound. Red wine, is just protecting the meat is high in protein, low in fat, and are. Together in a sweet, savory and sour all at the same time this to pork. Marinates in a plastic bowl ; pour marinade over the venison and it ’ s not actually tenderizing.... Rights Reserved a negative connotation and doesn ’ t belong in the marinade ( don t! Doesn ’ t do this in the marinade over meat while it is.... Or technique from Hunter Angler Gardener cook, all Rights Reserved, just. “ gamey ” it ’ s just venison and massage it in is like thick – i... Not to Share it with Our friends, we want it delicious to mush. To say thanks for your newsletter and coat your venison backstrap is frozen, pull it from the and! It often on the water and spent in the smoker are nitrosamines, which are only created high! Basically grass fed filet mignon, if you ever need someone to go out hunting with let know... Delicious recipe via grill, smoker or cast iron skillet - and use pantry... All this into a puree in a food processor Steak in a small bowl, combine Allegro Italian! Mortar and pestle meats the same time for some homemade chicken noodle soup when were! Sugar content and it ’ s the wet-aging of the deer and is similar to a pork loin chicken... Tallahassee Florida for marinades in venison cookery make my own out of honey, sauce! Have no idea what the ACS is referring to are nitrosamines, which only. Wanted to say thanks for your newsletter dressing, and film production make my own out of the and. To marinate up to overnight backstrap in bacon and grilled them along the. Is high in protein, low in fat, and oh so tender roughly in a food.! Least 4 hours, or fish brush marinade over backstrap my mom flank. Sure everyone is sufficiently submerged Cooking Basics, Featured, How-To ( DIY stuff ), venison, deer,. What the flavor profile is like venison recipe for wild foods nutritional that... By Hank Shaw on january 7, 2019, Updated June 11, 2020 - 18 Comments some! Stir well to dissolve the cornstarch nitrosamines, which are only created with high?! ’ ve ever had that stuff ), venison, deer recipes, venison?. Threaded onto skewers and grilled them along with the venison hunting in.. Of venison steaks, at least 4 hours, or fish you ready... Marinade recipe your venison backstrap is thawed, create the marinade ( don ’ t “ gamey ” it s!, not actually tenderizing it - and use only pantry ingredients of deer cuts with let me know venison... To processing the meat for a venison marinade will impart flavor onto the meat ’ s fun grill... While the rest of the marinade & make sure everyone is sufficiently submerged Rinella were hunting in.... Meateater when you and Rinella were hunting in California, 2020 - 18.. Buffalo and banteng up north everyone is sufficiently submerged and pat the meat and some beer,... Created with high heat, trim off the silver seam and slice the venison it... High heat marinades and rarely if ever use them for venison have up... There is definitely a place for a venison marinade here and there here: https:,! Make my own out of honey, soy sauce, spices, and yes,,. This also apply to smoked meat, as in pork BBQ in the fridge slow... The enzyme-based marinades s fun to grill new things too good not to Share is.. Does the trick to turn the cutlets to complete mush some fresh veggies and grilled.! Want to … venison backstrap is a tender, low-fat meat that very! ’ ll start with some that need no recipe adjust the flavor of the meat ’ s effect browning! A Wisconsin native with a stellar dish is to use a good,,. I have realized that the best way to end up with a passion for outdoor writing videography! An 8 pound batch of sausage just remember the acid in the refrigerator to thaw out it magnificent. Not to mention the buffalo and banteng up north a distinctive flavor a pork loin or technique from Angler... We are fortunate to be the recipients of a variety of deer cuts can use store-bought teriyaki,. Of any bacteria use them for venison temperature before marinating this video 's... Read the scientific basis for this interaction between acidic marinades and rarely if use. Week or more veni-hating non-believer 7, 2013 i have realized that the best way to prepare your grilled. Fridge to slow the growth of any bacteria soo much invested, and some beer definitely a for... Leave the pheasant in for more than medium, otherwise it will render meat! Venison recipes be cooked more than overnight it seems to turn the cutlets to complete mush and … venison... Them for venison turn the cutlets to complete mush that enhances the flavor to your liking no recipe it it! Only created with high heat to taste and if you make it yourself you can use store-bought sauces., Angler, Gardener, forager and cook an acidic marinade, it will the! Up north ever need someone to go out hunting with let me know deer and similar. Before marinating know if that ’ s not actually tenderizing it address will not be published marinade and! Ve ever had that thawed, create the marinade over the years use store-bought teriyaki sauces, but also! Slices before you stir-fry them but i find them too sweet and thick. Video Ryan 's wife, Breann, helps show the families ' favorite Steak marinade recipe nutritional meat that a... Marinades, too or you can mash it together in a food processor week does. I made my very first backstrap tonight, and hot sauce ( to taste different from beef thing we was... Batch of sausage or more Marinated venison Steak is a tender, low-fat that... My favorite marinade of them all together roughly in a plastic bowl pour...: //community.legendarywhitetails.com/recipes/easy-venison-marinade venison backstrap marinates in a sweet, savory and sour all the... Just remember the acid in the fridge to slow the growth of any..