I need a good marinade to season and tenderize the meat.
Give me some of you best ones please...!
![Very Happy :D](./images/smilies/icon_biggrin.gif)
Holy mackerel! What'd you shoot, an elephant? Dat's some big ol' tenderloins!deerwhacker444 wrote:I had them leave the tenderloins in 6"-8" slabs.
RSY wrote:Holy mackerel! What'd you shoot, an elephant? Dat's some big ol' tenderloins!deerwhacker444 wrote:I had them leave the tenderloins in 6"-8" slabs.
Or, did you mean backstrap?![]()
Scott
Simplicity and beauty. Mmmmmmmmmmm...sounds good.Old Ironsights wrote:When I cook my venison, I simply baste it in sun-dried-tomato & Italian Spices infused Olive Oil flash sear it on the grill.
mescalero1 wrote:Every Phsyc test I have ever taken pegs me as an analytical, that means I do logic progression as I go through a problem.
How much is a LITTLE?!
LOL...actually, I am an INTP, so very analytical. However, marinade recipes seem to take on a life of themselves. You get a feel for how much of something you need, e.g., one or two "splashes" of the Worchester (actually, it's a few "shakes"), or three or four; half a teaspoon or full of the Grey Poupon, a "sprinkle", "pinch" or "dash" of the tyme, etc.mescalero1 wrote:How much is a LITTLE?!
LOL...Slimster. Your explanation makes perfect sense to me! In fact, I think dollop, pinch, shake, splash, etc. are standard measures for real cooks!slimster wrote:Please forgive me alnitak, but I have taken the liberty of quantifying the amounts in your marinade recipe for those analytic types.
red wine-one or more liters-(pour enough into marinade vessel to half thickness of meat; drink the rest)
Worchester -one healthy splash
Onion powder-one good shakin'
garlic (prefer fresh pressed, but will use powder)-one smidgeon
Grey Poupon (the special ingredient)-one dollop
cracked black pepper-one or two pinches
a little tyme-just a tad
a little rosemary-just a little jiggle
Let sit overnight in the fridge, turning every couple of hours.
That should be plain enough for anybody! Hope this helps.
Yep, check out the link.mescalero1 wrote:I did not see the measure devices when I first answered, are they accurate representations?
This looks good...I'm gonna try it.BigSky56 wrote:DW444, this is great for all game and beef too. danny
Meat for 2
1/2 cup redwine vinegar
1/4 cup worcestershire sauce
2 tablespoons olive oil
1 tablespoon dehydrated onions
1 teaspoon minced garlic
1 to 2 teaspoons Montreal steak seasoning ,taste?
If you dont have redwine vinegar use apple cider vinegar and a shot of port
I let it sit out for 24 hrs myself but at least for the last 6 hrs so the oil isnt jelled. every 6 hrs just kind of turn the bag over and mix it up works great on lean red meat deer, elk, moose and buffalo. You wont believe the smell and taste of this.