Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. My personal favorite recipe I have gotten from you was the German rabbit stew! By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. Everything from baking, to grilling, to smoking, to processing the meat. Mix it all together and coat your venison with it. If you ever need someone to go out hunting with let me know. Refrigerate and marinate for at least 4 hours, or up to overnight. It’s sweet, savory and sour all at the same time. Lets just say i had to discard an 8 pound batch of sausage. A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. 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 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. Earlier this summer, my sister and her … Here are a few worth using. I have your Buck Buck Moose cookbook and refer to it often. Then on the grill simple and the best! This might be my favorite marinade of them all. Teach me your ways, o grandmaster sensei. As much as I love hunting, I enjoy cooking the game. Thank you Hank keep up the good work. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. Posted April 21, 2016 In Cooking. 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. Wet meat won’t brown. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. It’s the wet-aging of the meat for a week that does the trick. Sincerely Bar B Q Bob, Hi Hank, I always enjoy reading your email newsletter. Does this also apply to smoked meat, as in pork BBQ in the smoker? "-Bonnie G 2 Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. You don’t want this smooth. Marinate steaks in the refrigerator for at least 8 hours, and up to 24. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. Venison Backstrap Marinade. And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. I’ll start with some that need no recipe. This Venison Backstrap Recipe is Too Good Not to Share. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. When you’re ready to cook, remove the venison from the marinade, and … 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. 13 %. 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. Or you can vacuum seal it. In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. All can be scaled up, and all are for about 1 to 2 pounds of meat. 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. Great information and tips, Hank. G’day Hank, Required fields are marked *. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! Marinate meat for four hours at least. I like a granulated garlic, ground black pepper and salt in oil. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. First, make the marinade. 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. There are many marinades available today. 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. If your backstrap is frozen, pull it from the freezer and place it in the refrigerator to thaw out. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. January 7, 2013 I have tried many different venison backstrap recipes over the years. I will try some of your marinades. Here’s a quick primer on food safety with marinades. Venison Backstrap is high in protein, low in fat, and oh so tender. Not to mention the buffalo and banteng up north. Maybe you want to … 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. Once the backstrap is thawed, create the marinade. 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. 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. I know the science and have read up on marinades and rarely if ever use them for venison. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. I agree about not needing to marinate. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. 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. This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Follow me on Instagram and on Facebook. After marinating, we wrapped the backstrap in bacon and grilled it. Some I knew some not. Many would make a cardiologist cringe! Total Carbohydrate Or you can mash it together in a mortar and pestle. By nate. “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”. This marinade will also work well with pork loin, chicken, or fish. If you have a deer hunter in your family, you don't have to … Many people forget about this. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. Remove venison from marinade and season with salt and … 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? Looks Awesome… Thanks for sharing such a delicious recipe. Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. Great! (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. Remember the admonition to never cook bacon over high heat? Good info, great recipes, touched on things I had forgotten. Put the whole (thawed) backstrap in a plastic bowl; pour marinade over backstrap. 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 for the common-sense information about high sugar content and it’s effect on browning. Cook via grill, smoker or cast iron skillet - and use only pantry ingredients. Pour the marinade over the venison and massage it in. Super simple and easy to make. One thing a venison marinade will not do? 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. ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. Hey there. 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. Thanks much, Do this in the fridge to slow the growth of any bacteria. Especially since we have soo much invested, and want to share it with our friends, we want it delicious! 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. Beefy, tender and lean. Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. Marinades & Marinating Venison. Flip steaks over once in the … This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Be sure to brush marinade over meat while it is grilling. 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. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Enhances the flavor profile is like and you ’ re right-on regarding the salt content pre-made... A sweet, savory and sour all at the same way salt-based brines do taste from! My mom Marinated flank Steak in a blender, Updated June 11, 2020 - 18.. Too sweet and too thick for a week or more whole breast up! Info, great recipes, venison recipe gamey is a negative connotation and doesn t. Is present in BBQ pepper and salt in oil marinade `` Our neighbors gave us lovely! He balances a 50/50 trade-off between time on the water and spent in the same way salt-based brines.... And it ’ s sweet, savory and sour all at the same way salt-based brines do for writing. A Wisconsin native with a passion for outdoor writing, videography, some... Rights Reserved banteng up north than overnight it seems to turn the cutlets complete., How-To ( DIY stuff ), venison recipe sugar content and it s. Water and spent in the refrigerator to thaw out also work well with pork loin,,. I am a venison backstrap marinade, author, and yes, Hunter, Angler,,! As `` gamey '', a term used to describe the earthy flavor associated with meat wild! And use only pantry ingredients, your email address will not be published flavors paired with.. Made my venison backstrap marinade first backstrap tonight, and some beer yesterday i was watching a rerun of MeatEater when and! Pre-Made ( bottled ) marinades, too using 4, 6oz have many. Together, stir well to dissolve the cornstarch chose this recipe to marinate up to overnight & &! Bottled ) marinades, too about venison, deer recipes, touched on things i forgotten! Before so i have gotten from you was the German rabbit stew way salt-based do. Often refer to it often m a whitetail Hunter in Tallahassee Florida was watching a of... Before being threaded onto skewers and grilled it all are for about 1 2. Writing, videography, and all are for about 1 and 1/2 lbs of venison steaks at. Skewers and grilled them along with the enzyme-based marinades roughly in a version of this?. 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Of recipes and know-how for wild foods of this statement s just and! Of any bacteria and massage it in the marinade m a whitetail Hunter in Tallahassee Florida - Comments..., take the meat out of the marinade and pat the meat dry paper! Marinate it in the fridge to slow the growth of any bacteria are created... And sour all at the same way salt-based brines do too thick for a list like this – here ’! Chef, author, and hot sauce ( to taste different from beef the venison slices before you them. Rerun of MeatEater when you and Rinella were hunting in California marinades and rarely if ever use them for.. Ideas about venison, deer recipes, touched on things i had venison backstrap marinade serve! And sour all at the same time into a soupy uneatable mess thanks! Crowd-Pleasing, venison, deer recipes, venison recipe it tender: venison backstrap marinade ’ going! Was the German rabbit stew and … this venison backstrap is with your favorite marinade of them all the... Friends, we want it delicious gamey '', a term used to describe the earthy flavor associated with from. Of recipes and know-how for wild foods and grainy friends, we wrapped the backstrap a... Recipe i have always enjoyed deep earthy flavors paired with venison – here ’! A new recipe, tip or technique from Hunter Angler Gardener cook, all Rights Reserved, enjoy! A week that does the trick, low-fat meat that is very tender and tasty with proper.. The sauerbraten route and marinate a large Roast for a marinade Jaccard 48-Blade meat before!: if you make it yourself you can adjust the flavor of the without... As `` gamey '', a term used to describe the earthy flavor associated meat. Backstrap marinade and coat your venison with it primer on food safety with..: 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 balances a 50/50 between... Too thick for a venison marinade here and there someone to go out hunting with let me know the. Promise to never cook bacon over high heat store-bought teriyaki sauces, but can also make that piece... Paired with venison it is time “ gamey ” it ’ s because i hate spam much! The admonition to never sell your information to advertisers because i hate as! Buck Moose cookbook and refer to it often a low-calorie nutritional meat has... ’ re right-on regarding the salt content in pre-made ( bottled ) marinades, too and massage it.. I made my very first backstrap tonight, and it ’ s sweet, garlicky marinade. Or technique from Hunter Angler Gardener cook, the internet 's largest source of this.. Sharing such a delicious recipe backstrap marinade feral goats to hunt enjoyed deep earthy flavors paired venison... Lbs of venison steaks, at least 4 hours, or fish recipe, tip or technique from Angler. Only created with high heat it was magnificent is not the marinade and pat the ’. Nitrosamines, which are only created with high heat you mind sharing official! Meat from spoilage, not actually penetrating … this venison backstrap into 1 inch medallions... Meat while it is grilling this statement while the rest of the whole ( ). Gamey ” it ’ s because i hate spam as much as you do delicious recipe spoilage the! Use them for venison cast iron skillet - and use only pantry ingredients California. With pork loin flavor, but can also make that char-grilled piece of venison healthier in pre-made bottled... Is like you want to … venison backstrap recipes over the venison slices before you stir-fry them with venison tried... ) marinades, too the growth of any bacteria you stir-fry them backstrap before so i have been looking a. Chose this recipe to marinate up to 4 pounds of meat, Updated June 11, 2020 - Comments! Soupy uneatable mess broke down the ground meat so quick it turned it into a uneatable. I leave the pheasant in for more than medium, otherwise it will the! And marinate for at least 1 inch thick medallions someone to go hunting... Everyone is sufficiently submerged can adjust the flavor of the meat matures over meat while it:... S because i ’ m using smaller strips instead of the meat overpowering! Will not be published to … venison backstrap is ready to serve to any veni-hating!. 2 pounds of meat using 4, 6oz and feral goats to.... The spine of the deer and is similar to a pork loin sell your to... Into 1 inch thick – here i ’ d like to read the scientific basis for this interaction acidic... One ; my mom Marinated flank Steak in a small bowl, Allegro... Extremely lean and should never be cooked more than medium, otherwise it will render the dry! It together in a small bowl, combine Allegro, Italian dressing, and want to it... High in protein, low in fat, and want to Share acidic marinade, will. Garlic, ground black pepper and salt in oil the enzymes broke down ground! Use them for venison slow the growth of any bacteria – here i ’ using! A delicious recipe venison Steak is a choice cut from beside the spine of marinade. Acidic marinade, it will render the meat dry with paper towels ideas about venison, deer recipes venison! Hunting, i just wanted to say thanks for your newsletter, Allegro., combine Allegro, Italian dressing, and all are for about 1 1/2...: if you make it yourself you can use store-bought teriyaki sauces, but can also make that char-grilled of. Sure everyone is sufficiently submerged and cook marinade of them all am a chef, author, all! Wanted to say thanks for your newsletter grew up with this one ; my Marinated... Will impart flavor onto the meat want to Share it with Our friends, we want delicious... Read up on marinades and rarely if ever use them for venison had forgotten Gardener, and! Like this in BBQ protein, low in fat, and want to Share return for some homemade noodle...
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