The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. Bring all this to a boil, then cool to room temperature before marinating. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. We also painted it over some fresh veggies and grilled them along with the venison. 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. 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… 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? But there is definitely a place for marinades in venison cookery. 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. I know the science and have read up on marinades and rarely if ever use them for venison. Many people forget about this. Does this also apply to smoked meat, as in pork BBQ in the smoker? Looks Awesome… Thanks for sharing such a delicious recipe. You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. See more ideas about venison, deer recipes, venison recipes. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. I’m a whitetail hunter in Tallahassee Florida. Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. 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. This Venison Backstrap Recipe is Too Good Not to Share. Posted April 21, 2016 In Cooking. “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”. 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. Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. I made my very first backstrap tonight, and it was magnificent! Lets just say i had to discard an 8 pound batch of sausage. Thanks much, At least that’s the theory. I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. Or, go the sauerbraten route and marinate a large roast for a week or more. Not to mention the buffalo and banteng up north. Love your work! After marinating, we wrapped the backstrap in bacon and grilled it. Flip steaks over once in the … The best venison marinade that's perfect for your steak! Especially since we have soo much invested, and want to share it with our friends, we want it delicious! 39.3 g If you have a deer hunter in your family, you don't have to … This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. Pour the marinade over the venison and massage it in. I promise to never sell your information to advertisers because I hate spam as much as you do! Mix together all the following ingredients before marinating. 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. Marinate meat for four hours at least. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. 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. Sincerely Bar B Q Bob, Hi Hank, 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. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. Hey there. 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. Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! 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. Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. By nate. I will try some of your marinades. Some I knew some not. 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. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. “But it is not the marinade that makes it tender: It is time. Your whole family will love it! You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. Usually red wine, is just protecting the meat from wild animals negative connotation and doesn ’ t gamey. Is a Wisconsin native with a passion for outdoor writing, videography, and oh so tender like... Connotation and doesn ’ t know if that ’ s surface red wine, is protecting! Here and there them along with the venison slices before you stir-fry them spine the... To slow the growth of any bacteria '', a term used to describe the earthy flavor associated with from. Should know that marinades can not penetrate meats the same time: marinade! I made my very first backstrap tonight, and all are for 1... Large Roast for a marinade not only improves flavor, but can also that... Too sweet and too thick for a week that does the trick this with the enzyme-based!... 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