Best Venison Marinade!

[tradspirit]

If you haven't tried this stuff you'll be pleasantly surprised.  We use it on everything, from venison to fish, pork  and poultry.  We like it so much we buy it by the gallon!!  We get more compliments on our grilling because of this marinade.

Myron's 20 gauge Marinade
(aka Eurasion Fusion)

Don't let the "asian" part fool ya..workes GREAT on venison!!

 http://www.chefmyrons.com/asian.html

[Lost Arra]

+1

Great stuff. I buy it by the case and give it to my hunting friends at Christmas.  

[Sandstone]

Thanks for the info, they definately have some marinades I'm going to try.  Thanks again!

[Dave Bulla]

My favorite is salt and pepper and cook over a wood fire...  

[bridog]

I'll have to check that out...

I have been using "Jim Meltons", they sell it at Cabela's.  It is very good, inject and marinade it 24 hours then run through a bath of olive oil and put them on the grill with high heat.  I think the olive oil is the key with all wild game.  Sear the moiture in.

Thanks, - Bridog

[The Butcher]

I've been using the McCormick Montreal Steak, and I add a little more garlic to it.  Other than that, I think it makes the venison wonderful.

[Bent Rig]

My "ALL TIME FAVORITE" for grillin' Kabobs or steaks is marinate meat in tupperware at least over night in any italian dressing - i like the "zesty" . Then 15minutes before you are about to grill open container and pour some Gin over the meat quickly - and refrigerate . The Gin will open the pores of the meat and suck in all the marinade . Deer usually feed naturaly on Juniper berries which Gin is made from and it is a great complement and adds great flavor . Try it - it adds a nice mild flavor to the venison .  

[Bobby Urban]

Soy sauce, zest and juice of 1 lime, finely grated fresh ginger, little cayenne and some cracked pepper.  Marinate in a ziplock bag at least an hour(overnight is best) Grill to medium rare and let sit for a few moments before cutting.  Cut thin slices on a bias and serve over a bed of spring mix and romain hearts.  

A nice dressing for this is juice 1 grapefruit, juice and zest from a lime, tsp of Sriracha chili sauce(the chunky kind w/seeds) and a bit of honey or jam(I like rasberry or appricot)

This is best with T-loin(backstrap) but almost any good cut will do.  Very good and very healthy.

Enjoy

[Killdeer]

Another Sriracha fan!    

I never marinate, but might give it a go with all these ideas floating around. Can't see letting it sit overnight, though. Won't taste like deer anymore!

I usually just rub with olive oil and rub in some all-purpose seasoning, garlic and herb, whatever we have in camp.

Killdeer

[wmcclendon]

Try marinating in Coke sometime.  It gives a sweet taste though, so I counteract that with Soy and/or worcestershire sauce.  The Coke seems to tenderize the meat.  I do the olive oil before the meat hits the grill as well...helps with the searing.

[Running Buck]

Try 1 cup of wishbone Italian salad dressing 2 cups of red wine (Gallo hearty burgundy works well) 1/2 cup of teriyaki sauce. Place in a big zip lock bag with venison for 4-5 hours. Remove venison, pat dry with paper towels and grill. a little olive oil brushed on the meat before hitting the grill will keep it from sticking.