venison backstrap marinade
Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Thanks Hank. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. But there is most definitely a place for a venison marinade here and there. You don’t want this smooth. And a venison marinade will impart flavor onto the meat’s surface. 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. Remember the admonition to never cook bacon over high heat? Seems weird if it’s not actually penetrating. We have many deer species plus rabbits and feral goats to hunt. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. Marinated Venison Tenderloin. This might be my favorite marinade of them all. If you ever need someone to go out hunting with let me know. I have been looking for a list like this. 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. See more ideas about venison, deer recipes, venison recipes. 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? Wishing you the best. Here are a few worth using. Thoughts? 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. Great! Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. Sam Ubl. Good info, great recipes, touched on things I had forgotten. I don’t know if that’s because I’m using smaller strips instead of the whole breast? By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. Remove venison from marinade and season with salt and … Posted April 21, 2016 In Cooking. We are fortunate to be the recipients of a variety of deer cuts. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. 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. Hey there. Total Carbohydrate All can be scaled up, and all are for about 1 to 2 pounds of meat. I have your Buck Buck Moose cookbook and refer to it often. Mix it all together and coat your venison with it. I am open to suggestions. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … 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. G’day Hank, I’ll start with some that need no recipe. 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. Once the backstrap is thawed, create the marinade. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! Mix together all the following ingredients before marinating. By now, you may have received your venison back from the butcher, and perhaps you’re debating how you should cook that first meal from your harvest. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! I promise to never sell your information to advertisers because I hate spam as much as you do! Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast.