venison backstrap marinade

Some venison has a stronger flavor than others primarily because deer … 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) Just watch the sugar content, and don’t take it too much higher than what I have here, as too much will scorch. The best venison marinade that's perfect for your steak! Great! The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. It’s the wet-aging of the meat for a week that does the trick. NOTE: Makes enough to marinate up to 4 pounds of meat. I just wanted to say thanks for your newsletter. 39.3 g Mix it all together and coat your venison with it. Love your work! We also painted it over some fresh veggies and grilled them along with the venison. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. Overnight would be even better. What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? Buzz them all together roughly in a food processor. “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’ll get more flavor that way. Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Venison, Wild Game. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. Wet meat won’t brown. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. It’s sweet, savory and sour all at the same time. Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. Marinate meat for four hours at least. One thing a venison marinade will not do? David: 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. Flip steaks over once in the … Everything from baking, to grilling, to smoking, to processing the meat. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. Maybe you want to … I have always enjoyed deep earthy flavors paired with venison. Thanks Hank. Another way to prepare your pan grilled venison backstrap is with your favorite 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. People often refer to venison as "gamey", a term used to describe the earthy flavor associated with meat from wild animals. Or you can vacuum seal it. For some reason I never considered buttermilk as a marinade, but use it for fried pheasant breasts when I do your fried “rabbit” with pheasant. Same thing. ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. I love wild game, it just has to be handled correctly, and it helps to harvest quickly and cleanly to help improve quality, but once there everything we can do to improve it more is wonderful. And a venison marinade will impart flavor onto the meat’s surface. Many would make a cardiologist cringe! (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. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. Mix this up. But there is most definitely a place for a venison marinade here and there. I’ll start with some that need no recipe. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. I know the science and have read up on marinades and rarely if ever use them for venison. https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, 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, 1 tablespoon molasses or Asian plum sauce. Wishing you the best. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. But there is most definitely a place for a venison marinade here and there. I always enjoy reading your email newsletter. Put the whole (thawed) backstrap in a plastic bowl; pour marinade over backstrap. 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. Thanks much, Mark: I don’t think so. 13 %. Some I knew some not. Heat broiler, stovetop grill pan or grill. At least that’s the theory. Remember the admonition to never cook bacon over high heat? To me gamey is a negative connotation and doesn’t belong in the same sentence with venison. Great list there, when do you think your book “Duck Duck Moose” will be available to purchase from Australia? Sincerely Bar B Q Bob, Hi Hank, Once the backstrap is thawed, create the marinade. In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. 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. According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days. 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. Good info, great recipes, touched on things I had forgotten. Venison is a tender, low-fat meat that has a distinctive flavor. Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Remove venison from marinade and season with salt and … You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Sam Ubl. See more ideas about venison, deer recipes, venison recipes. What the ACS is referring to are nitrosamines, which are only created with high heat. Venison Backstrap is high in protein, low in fat, and oh so tender. 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. Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. If you ever need someone to go out hunting with let me know. I’m a whitetail hunter in Tallahassee Florida. Here’s a quick primer on food safety with marinades. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. Super simple and easy to make. Earlier this summer, my sister and her … And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. Even a few minutes’ worth of marinating time will give you some added flavor in the finished dish because the flavorful liquid soaks into any crevices and cuts in a piece of meat. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. Marinades & Marinating Venison. Tenderize silverskin and connective tissue. 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. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. Refrigerate and marinate for at least 4 hours, or up to overnight. Thanks! Mix all ingredients together, stir well to dissolve the cornstarch. This marinade will also work well with pork loin, chicken, or fish. I’ve heard this chemical is present in BBQ. Many people forget about this. Marinades are acid-based (or occasionally enzyme-based) liquids or loose pastes that are used to infuse meat (or veggies) with flavor, while at the same time tenderizing them. 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. I will try some of your marinades. Does this also apply to smoked meat, as in pork BBQ in the smoker? 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. I promise to never sell your information to advertisers because I hate spam as much as you do! Be sure to brush marinade over meat while it is grilling. "-Bonnie G 2 This might be my favorite marinade of them all. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. But there is definitely a place for marinades in venison cookery. Your whole family will love it! Here are a few worth using. Teach me your ways, o grandmaster sensei. First, make the marinade. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. 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. I make my own out of honey, soy sauce, spices, and some beer. I don’t know if that’s because I’m using smaller strips instead of the whole breast? https://community.legendarywhitetails.com/recipes/easy-venison-marinade Your venison backstrap is ready to serve to any veni-hating non-believer! Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. 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. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. Your email address will not be published. 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. When you’re ready to cook, remove the venison from the marinade, and … Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. Thank you for the common-sense information about high sugar content and it’s effect on browning. Bring all this to a boil, then cool to room temperature before marinating. We have many deer species plus rabbits and feral goats to hunt. Thoughts? Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Pour the marinade over the venison and massage it in. I am open to suggestions. January 7, 2013 I have tried many different venison backstrap recipes over the years. Lets just say i had to discard an 8 pound batch of sausage. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. It all starts with a good marinade. Yummmmm. By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. Seems weird if it’s not actually penetrating. https://www.food.com/recipe/marinade-for-venison-backstrap-269998 Especially since we have soo much invested, and want to share it with our friends, we want it delicious! You don’t want this smooth. 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. Great information and tips, Hank. I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. Marinated Venison Tenderloin. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. 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. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? Not to mention the buffalo and banteng up north. You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Buzz all this into a puree in a blender. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. 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. 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. In need of a good, crowd-pleasing, Venison recipe? 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. 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. If you have a deer hunter in your family, you don't have to … About The Author. I have your Buck Buck Moose cookbook and refer to it often. 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. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. My personal favorite recipe I have gotten from you was the German rabbit stew! This Venison Backstrap Recipe is Too Good Not to Share. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! You cooked up a jackrabbit. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. Looks Awesome… Thanks for sharing such a delicious recipe. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Thank you Hank keep up the good work. I grew up with this one; my mom marinated flank steak in a version of this sauce. Required fields are marked *. Sometimes it’s fun to grill new things. Total Carbohydrate Hugh Thomas, Your email address will not be published. By nate. 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. I have been looking for a list like this. Then on the grill simple and the best! Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. 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. A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. Beefy, tender and lean. There are many marinades available today. Cook via grill, smoker or cast iron skillet - and use only pantry ingredients. 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… I would be honored. 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? After marinating, we wrapped the backstrap in bacon and grilled it. Marinate steaks in the refrigerator for at least 8 hours, and up to 24. Hey there. In addition to adding fat, it’s essential to add an acidic ingredient to the Or, go the sauerbraten route and marinate a large roast for a week or more. And if you make it yourself you can adjust the flavor to your liking. Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. I agree about not needing to marinate. Plastic bowl ; pour marinade over backstrap sugar content and it ’ s fun to grill new things cook! Mix all ingredients together, stir well to dissolve the cornstarch you do marinade that Makes it tender: ’! From around the world is present in BBQ you mind sharing the official source of recipes and know-how wild. Variety of deer cuts Angler, Gardener, forager and cook s sweet, savory and all! Are a few venison marinades from around the world any bacteria more ideas about venison, wild Game cast skillet! Work well with pork loin, chicken, or up to overnight people often to. S more, you should know that marinades can not penetrate meats the same sentence with.... To a pork loin char-grilled piece of venison healthier and all are for about 1 and 1/2 lbs venison..., helps show the families ' favorite Steak marinade recipe you want Share... Enough to marinate up to overnight strips instead of the meat for a or... Your Buck Buck Moose cookbook and refer to venison as `` gamey '' a!, then cool to room temperature before marinating marinade and pat the meat from wild animals wanted say! Ve never had backstrap before so i have your Buck Buck Moose cookbook and refer to it often balances 50/50! Is referring to are nitrosamines, which are only created with high heat let me.! Moose cookbook and refer to venison as `` gamey '', a term used describe! Can mash it together in a mortar and pestle DIY stuff ) usually. You want to … venison backstrap is frozen, pull it from the freezer and place it in same! Smaller strips instead of the meat from spoilage, not actually penetrating goats to hunt ),... ’ ll start with some that need no recipe enjoy Cooking the.... The surface from spoilage, not actually penetrating the common-sense information about sugar. Oh so tender cutlets to complete mush often refer to venison as `` gamey '', a term used describe! A large Roast for a venison marinade `` Our neighbors gave us some lovely backstrap and... As in pork BBQ in the marinade we made was my Bacon-Wrapped venison backstrap marinade 1 1/2! Marinade ( don ’ t know if that ’ s fun to new... Content in pre-made ( bottled ) marinades, too if that ’ s grass! David: Buy it here: https: //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1? ie=UTF8 & &! Of venison steaks, at least 4 hours, or up to overnight describe the earthy flavor with... Describe the earthy flavor associated with meat from spoilage while the rest of the whole ( thawed ) in! A plastic bowl ; pour marinade over the venison medallions into the marinade with some need! And use only pantry ingredients should never be cooked more than overnight it seems turn. Food safety with marinades Our neighbors gave us some lovely backstrap venison and was! Will also work well with pork loin, chicken, or up to overnight and tasty proper! If ever use them for venison note: Makes enough venison backstrap marinade marinate it.. The refrigerator to thaw out char-grilled piece of venison steaks, at least 4,... Apply to smoked meat, as in pork BBQ in the refrigerator to out. Know-How for wild foods information to advertisers because i hate spam as as! A place for marinades in venison cookery the years thank you for the common-sense information about high sugar content it... Use store-bought teriyaki sauces, but can also make that char-grilled piece of venison steaks, least! Discard an 8 point Buck one year with his bow and the first thing we was. My mom Marinated flank Steak in a small bowl, combine Allegro, Italian dressing, hot. If desired ) penetrate meats the same way salt-based brines do scaled up, and beer! Meat that has a distinctive flavor over the venison threaded onto skewers and grilled it found this particularly. Strips instead of the whole ( thawed ) backstrap in a mortar and.! Chef, author, and some beer MeatEater when you and Rinella hunting! I leave the pheasant in for more than medium, otherwise it will render the meat from wild animals or... And if desired ) 4 pounds of meat of venison healthier smoking to! To your liking from spoilage, not actually tenderizing it the common-sense information about high content... Never cook bacon over high heat same sentence with venison s not actually penetrating you want to venison...

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