OT - Venison Marinade Request

[deerwhacker444]

I just got some meat back from the processor. I had them leave the tenderloins in 6"-8" slabs. I want to grill them over open flame to a nice Medium Rare.

I need a good marinade to season and tenderize the meat.

Give me some of you best ones please...!

[mescalero1]

Claude's BBQ sauce, not a bbq sauce in the traditional sense it is truley a marinate.

[BigSky56]

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.

[GANJIRO]

Few marinade suggestions:

Coca-Cola.

Bernsteins Italian Dressing.

Teriyaki Sauce:

1 cup Kikkoman or Yamasa Shoyu (soy sauce)
1 cup Sake' (Japanese Rice Wine)
1 cup Brown Sugar (Turbinado prefered)
1 teaspoon grated garlic
1 teaspoon grated ginger
Red Pepper flakes to taste (optional)

Combine ingredients and heat until sugar has dissolved, cool off before marinating.

[RSY]

I had them leave the tenderloins in 6"-8" slabs.

Holy mackerel! What'd you shoot, an elephant? Dat's some big ol' tenderloins!

Or, did you mean backstrap?

Scott

[El Chivo]

I second a cheap house brand Italian dressing. Seems to break down the meat very well, and leaves a pleasant taste.

I tried Coca Cola and didn't like it, also tried red wine which was ok.

[dr walker]

When cooking venison backstrap, instead of marinade i like to rub it down with a smoked pepper black pepper seasoning mix and then rub the whole thing in lard. I ussually do it the day before cooking but a couple of hours is oK too.

Whatever you end up trying tell us how it turns out.

[Leverdude]

I had them leave the tenderloins in 6"-8" slabs.

Holy mackerel! What'd you shoot, an elephant? Dat's some big ol' tenderloins!

Or, did you mean backstrap?

Scott

I was thinking the same thing!

IMO tenderloins or backstraps dont need much marination. I made some tonight from a doe I arrowed Friday. Just sliced it 1/2" thick & dropped the pieces in a bagie with Terriaki sauce for 1/2 hr or so util it was time to cook them. A few minutes each side on a grill & mmmmmmmmm supper was great!
Sometimes I'll just shake on some black pepper & garlic salt.

That deers tenderloins are in a baggie with Worcestershire sauce & are getting cooked for breakfast. My breakfast.

[Old Ironsights]

Only venison I marinade is jerkey meat...

When I cook my venison, I simply baste it in sun-dried-tomato & Italian Spices infused Olive Oil flash sear it on the grill.

Nobody has ever complained... even my SiL who "does not" eat venison - except to be polite.

She asked for seconds.

[Rusty]

Cheap red wine or Mojo from a Spanish grocery.

[RSY]

When I cook my venison, I simply baste it in sun-dried-tomato & Italian Spices infused Olive Oil flash sear it on the grill.

Simplicity and beauty. Mmmmmmmmmmm...sounds good.

Scott

[Pete44ru]

The tenderloin and/or backstraps are already the most tender (TENDERloin) venison you can get - there's no need to marinate.

I've found that, unless pre-wrapped with bacon, a grilling will dry & toughen that sweet meat.

I rub some spices into the meat, as posted above, sear the outsides lightly in a frying pan that I first fried some onions/garlic in EVOO, and pop them (pan and all) into a 350-degree pre-heated oven for 20-30 mins.

.

[RIHMFIRE]

Teriyaki marinade with pinapple juice....
for 24hrs and cook it in an electric skillet with the lid
on

[alnitak]

I agree with the comments about backstraps being tender. However, to answer your post, when I do marinade (and have used this on beef tenderloin) I generally whip up a combination of:

red wine
Worchester
Onion powder
garlic (prefer fresh pressed, but will use powder)
Grey Poupon (the special ingredient)
cracked black pepper
a little tyme
a little rosemary

Let sit overnight in the fridge, turning every couple of hours.

[mescalero1]

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?!

[Pete44ru]

[How much is a LITTLE?!]

Less than enough, waaay less than "too much".

About the same amount as a "scoch".

.

[Leverdude]

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?!

Just a wee bit.

[mescalero1]

Gentlemen,
That is NOT quantifiable!

[RSY]

alnitak, sounds like you cook like my mother-in-law. Every time it's like throwing a dart at a board.

Actually, Russian Roulette might be a better description in her case.

Scott

[mescalero1]

[alnitak]

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.

I start with the red wine, depending on how big the meat is. Then, I proportion the other ingredients to get the right "blend". Taste frequently, and you can tell if you need more of an ingredient. Some things, it's tough to overdo; others, a little goes a long way. For example, too much salt and a meal/sauce is ruined (therefore, watch the Worchester). I think pepper is a little more tolerant of quantity. The same thing applies to the various spices and powders...for some, a little goes a long way (like bay leaf in spaghetti sauce). If I put a little too much onion powder, no big deal. For some people, garlic can be overdone.

Judge it by your taste preferences and your family's. Start with a little -- you can always add more of an ingredient.

[Jay Bird]

Try milk, it works awesome. Put what ever else you like with it. It helps w/ gamey taste and puts alittle fat onto the meat.

[Rusty]

Mother in law... HA! You should see my sister in law cook.

She uses a smoke detector instead of a kitchen timer.

[slimster]

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.

[mescalero1]

Deerwehacker444,
I don't know where in the country you are, but if you have any brisket from that meat; PPM me and I will send you a bottle of Claude's.
No, I do NOT understand slimster's units of measure.

[hps]

I like Orange juice,a little soy,and about a teaspoon of horseradish( not the mayo type) RAW HORSERADISH

[alnitak]

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.

LOL...Slimster. Your explanation makes perfect sense to me! In fact, I think dollop, pinch, shake, splash, etc. are standard measures for real cooks!

For example, see this from another site:

Cooking Measurements
Granny's Measurements
Measurement ... Equivalent
a Dash ... 1/4 teaspoon
a Pinch ... 1/8 teaspoon
1/4 stick butter ... 2 tablespoons
1 stick butter ... 1/2 cup
juice of a lemon ... 3 tablespoons
juice of an orange 1/2 cup

And for those of you who don't know, I think you need these:



You can order from this site: http://www.cooking.com/products/shprodde.asp?SKU=689177


I particularly like your clarification on the wine...that's how I do it!

Keep up the good work!

[mescalero1]

You guys are impossible!

[mescalero1]

I did not see the measure devices when I first answered, are they accurate representations?

[Old Ironsights]

I have a recepie from Great Gran that tells me to "Fill the Blue Bowl half with Flour and add 3 eggs..."

Now Gran lived on a farm where the Eggs were somewhat different than store bought, and I believe the Blue Bowl broke about 50 years ago...

[alnitak]

And here's more on this:

Miscellaneous Measures

At times a recipe will call for a quantity that is not a standard measurement, such as pinch, dash, jigger, scant or heaping. Measurements of this type can be confusing as to the exact quantity to use. The descriptions below may help when these measurements are called for in a recipe.

Pinch - A measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.

Dash - A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients. A dash used to measure liquid ingredients equals approximately 3 drops.

Jigger - A measurement equivalent to 3 tablespoons or 1 ½ fluid ounces.

Scant - A scant measurement indicates that you should use slightly less than the actual measure.

Heaping - A term, used when measuring dry ingredients, indicating that enough ingredient should be added in the measure so that it heaps over the rim of the measuring cup or spoon.


From this site: http://www.recipetips.com/kitchen-tips/ ... niques.asp

[alnitak]

I did not see the measure devices when I first answered, are they accurate representations?

Yep, check out the link.

[slimster]

Sorry Mescalero1, my intent was not to confuse anyone, but rather to make light of those "old-time" country cookin' measurements. Since alnitak had already posted that his recipe was not really a case of quantifiable proportions, but rather a matter of one's individual taste, I merely plugged in some of those "old-time" amounts that should, if anyone used them, provide a decent starting point for their experimentation. Those types of measurements are real though, and are found commonly in many old recipes. (I learned how to use them from my own Grandmother, who was born in the Arkansas Ozarks in 1888. We laid her to rest in 1986, after 98 years on this earth, and I'll always miss her). BTW, I do have a Kick-A recipe for shrimp and grits that came from Grandma, and if people are interested, I'll be glad to type it up and post it. (I'm a slow typist ) It does use modern amounts, and is a traditional southern delicacy. For those who aren't familiar with them...try it, you might like it!

[mescalero1]

I'm sure the other guys would like it, I am allergic to shellfish

[Jarhead]

I love Venison and always cook mine in a little butter and red cooking wine. I do it in an old black cast frying pan and then make gravy out of the drippings to pour over the meat and potatoes. Never have used marinade, but after looking at this thread...I may have to try it. Just for kicks...

[Jarhead]

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.

This looks good...I'm gonna try it.

[Lloyd Smale]

your not going to slop no stuff on my tenderloins!! Proper way to grill them is a little ground pepper and throw them on the grill and baste them with REAL butter often as you cook them. Not even any salt till there off the grill as salt can make meat tougher.

[mescalero1]

Lloyd,
Somewhere in the abyss my mind has become, lurks that admonition about salt, your warning is the first time I have seen it in print.