All Purpose Wild Game Marinade Food

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VENISON KABOBS



Venison Kabobs image

Memorial Day (un)officially marks the start of grilling season. These awesome venison steak kabobs are the perfect way to celebrate the holiday and beginning of summer. This recipe includes my all-purpose wild game marinade, my go-to for red meat, white meat, and veggies.

Provided by Danielle Prewett

Categories     Main

Yield 6

Number Of Ingredients 14

2 ½ pounds venison steak (backstrap or roast)
1 red onion
8 oz. of baby portabella mushrooms, halved
1 red bell pepper
2 poblanos, jalapeños, or green bell peppers
Marinade
1 ½ cups oil (canola, grapeseed, or vegetable)
¾ cup red wine vinegar
¾ cup soy sauce
¼ cup brown sugar
6 cloves of garlic, smashed
3 sprigs of fresh rosemary, minced
2 tsp. kosher salt
2 tbsp. coarse black pepper

Steps:

  • Cut the venison steaks into 2- to 3-inch chunks. Cutting the meat into large pieces helps to avoid overcooking. Prep the other ingredients by chopping them into 1- to 2-inch pieces. Place everything inside a sealable bag.
  • Whisk all the ingredients together for the marinade and pour over the meat and veggies. Mix to combine. Refrigerate for at least 4 hours and up to 12 before cooking. Toss the bag every few hours to make sure the mixture is fully coated with the marinade.
  • Have about 8-10 skewers ready. If using wooden skewers, be sure to soak them in water 30 minutes before grilling so they don't burn. Squeeze excess liquid off the meat and veggies and thread everything onto the skewers, spaced evenly.
  • Preheat a grill over high heat-you'll want the grill or coals very hot. Lay each skewer down and cook for a total of about 6 minutes, turning frequently so that all sides get contact with the heat. Use tongs to squeeze the meat to check for doneness. If using metal skewers, keep in mind that the meat will cook faster. Also, residual heat will continue to cook the meat after pulling from the grill. Serve immediately.

ALL-PURPOSE MARINADE



All-Purpose Marinade image

This is the perfect marinade for any cut of beef or wild game. It is so flavorful and makes it irresistible.-Charlie and Ruthie Knote, Cape Girardeau, Missouri

Provided by Taste of Home

Time 5m

Yield 2-1/2 cups.

Number Of Ingredients 11

1 cup canola oil
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/3 cup lemon juice
1/4 cup soy sauce
2 tablespoons ground mustard
1 tablespoon pepper
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce, optional
1/2 teaspoon garlic powder

Steps:

  • In a blender, combine all ingredients. Cover and process until parsley is finely minced. Use as a marinade for beef or game.

Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 461mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ALL-PURPOSE WILD GAME MARINADE



All-Purpose Wild Game Marinade image

From Tony Chachere's Cajun Country Cookbook. I haven't tried this yet...just putting it here to remind myself to try it!

Provided by bridgettels

Categories     Cajun

Time P1DT10m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 13

1 cup water
2 tablespoons vinegar
1 sliced lemon
6 peppercorns, crushed
2 -3 carrots, slices
1 stalk celery, chopped
1 teaspoon bay leaf
2 -3 sprigs parsley
2 -3 whole cloves, crushed
1 tablespoon tony chachere's original creole seasoning
2 garlic cloves
1 onion, finely chopped
2 tablespoons oil

Steps:

  • 1. Combine all ingredients in a bowl. Pour over meat and cover. Marinate overnight for all wild game -- the longer the better!

Nutrition Facts : Calories 389.7, Fat 28.8, SaturatedFat 3.9, Sodium 142.1, Carbohydrate 34.1, Fiber 9.5, Sugar 12.8, Protein 4.1

GAME BIRD MARINADE



Game Bird Marinade image

Make and share this Game Bird Marinade recipe from Food.com.

Provided by Miss Erin C.

Categories     Very Low Carbs

Time 5m

Yield 1 cup

Number Of Ingredients 8

1/4 cup vegetable oil
1/4 cup dry vermouth
1/4 cup soy sauce
1 teaspoon prepared mustard
1 clove garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce

Steps:

  • In a food processor or blender, combine ingredients and process 2 minutes.
  • Pour over game in a glass dish and refrigerate overnight, turning game occasionally.

Nutrition Facts : Calories 545.5, Fat 54.8, SaturatedFat 7.1, Sodium 5408, Carbohydrate 9, Fiber 0.9, Sugar 3.1, Protein 8

WILD GAME MARINADE



Wild Game Marinade image

This is another wild game recipe from "The Washington cookbook", published in 1982. I have not tried it but it is posted in response to a request in the wild game forum! The original recipe does not call for refrigerating the meat and marinade, just letting it sit. I can't imagine that this is safe, though, so I added the refrigeration part. And the recipe recommends barbequeing the meat after it is marinated. Yield and cook time are approximate.

Provided by ladypit

Categories     Deer

Time P1DT10m

Yield 2-3 cups marinade

Number Of Ingredients 9

1/4 cup lemon juice
1/4 cup orange juice
1/2 cup honey
1/4 cup soy sauce
1 garlic clove, crushed
1 teaspoon ginger, ground
1 tablespoon orange rind, grated
1/2 teaspoon pepper
1/4 cup pineapple preserves

Steps:

  • In a bowl, mix all ingredients together. Pour over game, preferably ribs or roast.
  • Let it stand overnight in the refrigerator, turning occasionally.
  • Remove the meat from the marinade and cook as desired.

Nutrition Facts : Calories 421.6, Fat 0.2, Sodium 2028.6, Carbohydrate 107.5, Fiber 1.7, Sugar 93, Protein 4.8

MARINADE FOR WILD GAME



Marinade for Wild Game image

We used this marinade today on some antelope tenderloin and smoked it for 2 hours with charcoal - fabulous! It is so quick and easy to throw together. I marinated the meat for 3 hours. You can just grill with it too. Found this online on a hunters site.

Provided by HeidiSue

Categories     Wild Game

Time 10m

Yield 20 oz.

Number Of Ingredients 8

12 ounces Coke (not diet) or 12 ounces Pepsi (not diet)
1/2 cup Worcestershire sauce
1/2 cup teriyaki sauce
2 tablespoons liquid smoke
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
black pepper or hot pepper sauce

Steps:

  • Combine all ingredients and mix well. Place meat in freezer ziptop bag or covered container. Pour marinade over meat.

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