Marinade For Venison Food

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

MARINATED VENISON

Steps:

• Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
• In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.

VENISON MARINADE RECIPES RECIPE - (4.5/5)

Steps:

• VENISON MARINADE RECIPE #1: Mix marinade ingredients together in a large resealable bag. Add venison and let sit in the marinade for at least 4 hours, overnight is best. Here's another deer meat marinade along the same lines as the one above: VENISON MARINADE #2 2 cups homemade soy sauce 1 cup homemade brown sugar, packed 1 TBS homemade worcestershire sauce 1 TBS homemade garlic powder 1 TBS homemade onion powder 1/4 cup canola oil 1/4 tsp black pepper 1/2 tsp ginger Mix all ingredients well and place in a resealable plastic bag. Add meat and marinate for a minimum of 4 hours; overnight is best. VENISON MARINADE RECIPE #3 1/2 cup homemade vinegar 1/4 cup homemade ketchup 1/4 cup canola oil 1/4 cup homemade worcestershire sauce 1 TBS homemade garlic powder 1 TBS homemade onion powder 1-1/2 tsp ground mustard 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper Whisk ingredients well and pour into a large resealable bag. Add deer meat and marinate overnight. Drain well. Broil venison 3 to 4 inches from the heat for 4 minutes. Turn; baste with reserved marinade. Broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees for medium or 170 degrees for well-done. VENISON MARINADE RECIPE #4 Marinade 1/2 cup Madeira wine 1/2 cup white sugar 1/2 cup fresh lemon juice 2 TBS freshly ground black pepper 1 TBS homemade garlic powder 1 TBS homemade onion powder 2 bay leaves 2 venison tenderloins 6 oz prosciutto Whisk together the first 7 (marinade) ingredients. Place in a large resealable bag. Add the meat and marinate overnight - A Must. PREHEAT oven to 400 degrees. Remove meat from the marinade and pat dry. Wrap with prosciutto and place in a baking dish. Bake for approximately 30 minutes or until a thermometer reaches 150 degrees for medium-rare. Cook longer to achieve a well-done tenderloin. VENISON MARINADE #5 1 onion, chopped 1 tsp garlic 1 tsp ground ginger 3/4 cup canola oil 1/4 cup soy sauce 4 TBS honey 2 TBS red wine vinegar VENISON MARINADE #6 1/4 cup green onion, chopped 2 TBS fresh lime juice 2 TBS soy sauce 1 TBS ginger, grated 1 TBS brown sugar, packed 1 jalapeno pepper, seeded and chopped 3 garlic cloves, chopped VENISON MARINADE #7 1 cup honey (white sugar works also) 1 cup green bell pepper, chopped 1 cup canola oil 1 onion, chopped 1 cup soy sauce Following are some more venison recipes for marinating. Tender results. VENISON MARINADE #8 1/2 cup beef broth 1/3 cup soy sauce 1/4 cup canola oil 3 TBS lemon pepper 2 TBS fresh lemon juice 2 garlic cloves, minced VENISON MARINADE #9 1 cup beef broth 1 TBS A-1 steak sauce 1 tsp worcestershire sauce 3 TBS soy sauce 1 TBS canola oil 1 tsp balsamic vinegar 1/2 tsp oregano pinch dry mustard 2 tsp onion powder 2 cloves garlic, minced 3 fresh basil leaves 1 fresh chile pepper, chopped kosher salt and freshly ground black pepper to taste VENISON MARINADE #10 1 bottle zesty Italian dressing 2 TBS Cajun seasoning VENISON MARINADE #11 1/2 cup soy sauce 1/3 cup onion, grated 1/4 cup water 2 TBS white sugar 1 tsp ginger, ground 1 clove garlic, minced VENISON MARINADE #12 3 TBS canola oil 1 TBS fresh lemon juice 1 TBS worcestershire sauce 1 TBS soy sauce 2 tsp garlic, minced 1/2 tsp ground black pepper VENISON MARINADE #13 1/4 cup teriyaki sauce 1/4 cup soy sauce 1/4 cup honey 1/4 cup water 1/4 cup drinkable sherry 1/2 tsp baking soda 1/2 tsp garlic, minced 1/2 tsp ground ginger 1/2 tsp dry mustard 1/2 tsp cayenne pepper, or to taste VENISON, MUSHROOMS AND RED WINE 2 lbs venison cutlets 2 lbs fresh mushrooms, sliced 1/3 cup canola oil 6 oz can tomato paste 2 cloves garlic, minced 1 cup dry red wine (I use Merlot) flour for tenderizing kosher salt and freshly ground black pepper to taste While the canola oil is heating in a skillet, sprinkle the venison with flour and pound with a mallet. Now add the venison to the hot oil in the skillet and brown it. Drain on paper towels. Sauté the mushrooms and garlic in the same skillet and then put the venison back in the pan. In a bowl, mix the tomato paste with the wine and add to the skillet. Cover and simmer for 1/2 hour. Serve with rice, mashed potatoes, or noodles. Lovely and savory venison recipe to impress the family. This is a great collection of venison marinade recipe.

GRILLED MARINATED VENISON STEAK

Steps:

• Mix all the marinade ingredients together in a measuring cup.
• Place venison in a large zip lock bag.
• Pour marinade over steak and seal the bag.
• Place bag in a flat casserole dish so that the steak lies flat.
• Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
• Drain the marinade at let the steak come to room temperature at least 1 hour.
• Spray grill grate with spray oil and heat the grill to 500 F.
• Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
• Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill -- this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.
• Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.
• Move the steak to a platter and let it rest for at least 5 minutes.
• Slice the meat and serve.

VENISON STEAK MARINADE

Steps:

• Mix all the ingredients in a bowl then pour into a sealable plastic bag.
• Place the steaks inside and ensure that the marinade covers all surfaces of the steak. Marinate for at least 2 hours but preferably overnight.
• Remove the steaks from the marinade and dab them dry.
• Cook the steaks to desired doneness and serve immediately.

MARINATED VENISON TENDERLOIN

Steps:

• Mix all of the marinade ingredients together in a dish until well blended.
• Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins.
• Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage.
• Remove tenderloins from marinade and heat skillet over medium heat and add butter.
• Once butter is foaming, place venison in the skillet and cook until it reaches your desired level of doneness, flipping and rotating every couple minutes to ensure even cooking.

VENISON MARINADE

Steps:

• Prep: Cut your backstop, loin, or favorite cut of venison into 1 inch thick steaks if not already done. Using a sharp knife, trim all the silverskin from the meat.
• Create Marinade: Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place your venison into a gallon size freezer bag and pour over the marinade. Remove as much air from the bag as you can. Allow the steaks to marinate in the refrigerator for a minimum of 2 hours, but no more than 6.
• Cook: Cook the steaks on a pellet smoker, grill, or cast-iron skillet with a preheated temperature of 350˚F. If making venison steaks, they only need 4-5 minutes per side.Pellet Smoker: Preheat to 350˚F. Each steak only requires 4-5 minutes of cooking per side. Since venison does not have a high natural fat content, you'll ruin your steak by overcooking it. Regular Grill: Grill until you reach an internal temperature of 135˚ to 140˚ F to reach a medium-rare to medium steak.Cast Iron Skillet: Look for a key internal temperature of 135-140˚F to reach a medium-rare to medium steak. When you reach a key internal temperature of 135-140 degrees (medium-rare to medium), pull them off the heat immediately and allow them to rest under foil for 7-10 minutes before serving.

VENISON STEAK MARINADE

Steps:

• Mix all marinade ingredients together in a small measuring cup.
• Place venison steaks in a large zip lock bag.
• Pour marinade over steaks and seal bag.
• Place bag in a flat casserole dish so that the steaks are in a single layer.
• Refrigerate and marinate at least 4 hours, turning every half hour to marinate all sides of the steaks evenly.

MARINATED VENISON BACKSTRAP

Steps:

• Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through.
• 30 minutes before you're ready to cook, remove the venison from the marinade, rinse off and pat dry. Set on a clean plate and allow to come to room temperature.
• Preheat the oven to 375 degrees F.
• Heat an oven-safe cast iron skillet or staineless steel skillet with olive oil over medium-high heat. Once hot, add the backstrap and sear on all sides until a nice brown crust forms, including the ends by using tongs to stand the backstrap in the pan.
• If using an oven-safe skillet, transfer the skillet with the backstrap to the preheated oven. If your skillet isn't oven-safe, transfer the backstrap to an oven-safe dish with a little olive oil. Bake for 12-15 minutes, or until a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
• Preheat the grill to medium-high heat.
• Place the backstrap on the hot grill and cook for 6-8 minutes, then flip and continue to cook another 6-8 minutes.
• The backstrap is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.

MARINADE FOR VENISON

Steps:

• Combine all ingredients.
• Let venison soak in the marinade for 4-6 hours before grilling or baking.

MARINATED VENISON & MUSHROOMS

Steps:

• make marinade put 2 tbsp Olive oil and the same of Balsamic Vinegar, half tsp salt and crushed fennel seeds in large dish and combine put venison in dish and turn in the marinade - put in fridge for 24 hours turning occasionally
• make sauce - saute mushrooms in the butter for a few minutes and the vermouth and 1 tbs balsamic vinegar and reduce for 1-2 mins, stir in the creme fraiche and cook for 1 min then add chives and season.
• heat 2 tbsp in frying pan and add venison. Saute in each side for 3 mins and remove from pan slice into medallions place medallions into frying pan with the sauce and cook according to taste