Best 3 Deer Marinade Recipes
Deer meat is known for its distinct flavor and lean texture. However, it can sometimes be tough and gamey if not prepared properly. Marinating deer meat is a great way to tenderize it and enhance its flavor. There are many different marinade recipes that can be used for deer meat, each with its unique blend of ingredients.
This article provides three delicious marinade recipes for deer meat:
1. **Classic Red Wine Marinade:** This marinade is made with red wine, garlic, shallots, thyme, rosemary, and bay leaves. It's perfect for venison steaks, roasts, or chops. The red wine helps to tenderize the meat and adds a rich, flavorful depth to the dish.
2. **Citrus and Herb Marinade:** This marinade is made with orange and lemon juice, olive oil, garlic, rosemary, thyme, and oregano. It's great for venison tenderloin or backstrap. The citrus juices help to brighten the flavor of the venison, while the herbs add a savory, aromatic touch.
3. **Asian-Inspired Marinade:** This marinade is made with soy sauce, rice vinegar, sesame oil, ginger, garlic, and green onions. It's perfect for venison stir-fries or grilled venison skewers. The Asian-inspired ingredients add a bold, umami flavor to the deer meat that's sure to impress your taste buds.
DEER ROAST MARINADE
Make and share this Deer Roast Marinade recipe from Food.com.
Provided by Donna Luckadoo
Categories Deer
Time 19h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing. Marinate over night or a least 8 more hours. Do Not Rinse off the Italian dressing.
- Add the broth and cover the Pan with foil. Place Roast in a 350° Oven and cook for 2 - 3 hours or until meat is good and tender. Remove from the Oven and add Vegetables. Cover and Bake for an additional hour or until vegetables are done. Potatoes, Carrots, Onions Celery and Sweet Potatoes are the Best vegetables to use that I have found. My family thinks this is a beef roast because the wild flavor is gone. I'll never tell. LOL.
- This recipe comes from my Uncle and my brother who are avid Deer Hunters and they eat what they kill. Not to mention the mounted Deer heads, we have lost count.
- NOTE: If you make Deer burgers its a Must that you mix either fresh ground beef or sausage to the ground deer meat or the wild flavor is too overpowering, also the deer burgers tend to stay pink because they have no fat.
PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE
If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.
Provided by Bone Man
Categories Sauces
Time 40m
Yield 8 quarts
Number Of Ingredients 10
Steps:
- Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
- Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
- I store mine in gallon jugs in the refrigerator.
- For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
DEER MARINADE
This is my go to marinade for back strap meat. It is a simple marinade that you adjust to your (and your family's taste), hence no exact measurements. What is great about it too, you can cook the marinade in a pan until the onions are cooked to have extra drizzle of sauce.
Provided by Violet de Parme
Categories Deer
Time 10m
Yield 1 marinade
Number Of Ingredients 4
Steps:
- Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
- Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
- Mix well and pour marinade, deer meat and onions ziplock bag.
- Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
- When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.
Tips:
- Choose the Right Cut of Venison: Opt for tender cuts like backstrap, tenderloin, or venison steaks.
- Soak in Milk or Buttermilk: This helps remove the gamy flavor and tenderizes the meat.
- Use Acidic Ingredients: Red wine, vinegar, or citrus juices help break down the connective tissues and add flavor.
- Add Aromatics: Garlic, onion, herbs, and spices enhance the marinade's flavor.
- Marinate for the Right Amount of Time: For best results, marinate for at least 4 hours or overnight.
- Use a Resealable Bag or Container: Ensure the venison is fully submerged in the marinade.
- Flip or Stir the Venison: Occasionally mix the venison to ensure even distribution of the marinade.
- Discard the Marinade: Do not reuse the marinade after use to avoid potential bacterial growth.
- Pat Dry Before Cooking: Remove excess marinade before cooking to promote even browning.
Conclusion:
With these tips in mind, you can create flavorful and tender venison dishes. Experiment with different marinade ingredients and techniques to find what suits your taste preferences. Whether you're grilling, roasting, or braising, a well-marinated venison will elevate your culinary experience. Remember to handle and store the venison properly to ensure food safety and preserve its quality. Enjoy the delicious and versatile world of venison cooking!
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