Marinated Boneless Venison Loin Food

MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS

Steps:

• In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
• Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
• Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
• Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
• Light a fire in a charcoal grill or preheat a gas grill to medium.
• Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
• About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
• Transfer the steaks to a warmer platter and remove the twine.
• Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
• Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
• Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

VENISON TENDERLOIN

Steps:

• Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
• Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
• While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

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.

SMOKED VENISON TENDERLOIN BACKSTRAP TRAEGER STYLE

Steps:

• Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag.
• Make the marinade: Combine the red wine, garlic, and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil; whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours, or overnight.
• When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes.
• Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off any pieces of garlic or rosemary. Season generously with freshly ground black pepper and less generously with coarse salt.
• Arrange the tenderloins at a diagonal to the grill grate and sear, turning with tongs as needed, until well-browned on all sides, 3 to 4 minutes per side. Continue to cook until the tenderloins reach your desired degree of doneness, 15 to 20 minutes total for medium-rare (135 degrees F on a meat thermometer). Let the meat rest for 5 minutes before slicing on a diagonal. Garnish with rosemary sprigs, if desired.

MARINATED BONELESS VENISON LOIN

Steps:

• Place the meat in a glass dish and pour the cooled marinade over it.
• Cover and refrigerate for 2 hours.
• Remove the meat from the marinade and dry on paper towels.
• Heat the oil in a frying pan (cast iron) over high heat.
• Add the meat and fry it quickly for 2-3 minutes on each side.
• Serve immediately on heated plates.
• Marinade------------.
• Place the water, bay leaf, onion and thyme, in a pan, bring to boil.
• Lower heat and simmer for 5 minutes.
• Cool slightly and add the red wine, then cool the marinade in the fridge.