Favorite Venison Marinade

[jerry womble]

What are your favorite ingredients for Venison steak Marinade?

Thanks, Jerry

[Dave Bulla]

There isn't one.... I don't like marinade for steak.

Take a steak, properly aged, sprinkle with some coarse salt and fresh ground pepper, let set out until nearly room temp and throw on a HOT wood fired grill.  Sear until juice starts to come out the top, flip and leave for about 1/2 to 2/3 the time you had it on the first side and it's done.  Mmmmmmmmmmm!

[Bobby Urban]

Grated fresh ginger, soy sauce, zest of one lime and 1/2 that lime juiced, olive oil, cayenne pepper(just a touch) and a little cracked pepper.  Leave in a ziplock w the tenderloin for an hour or so.  Grill to rare and let sit for 5 minutes before you cut on a bias and serve over a bed of spinach leaves and chopped romaine hearts.  Dress wih juice of one lime, one grapefruit and a teaspoon of Sambal Oelek chili paste.  Drizzle this onto the meat after you plate.  Makes hunters out of PETA members.
 

[Todd Greenwald]

1/4 cup cheap whiskey, 1/2 cup soy sauce, 1 cup brown suger, 1 teaspoon ground ginger, 2 tablespoons olive oil.
Let back strap marinade for 2 -3 days in the fridge.  Then get your grill as hot as it can get and braze the out side (usually takes 2 - 3 minutes a side).  Then back your grill burners down to the lowest setting and close the lid.  Turn the back strap about every 10 - 15 minutes checking it for being done every time & put some more marinade juices on it.  
A backstrap is done usually between 30 - 45 minutes.
Even my Monster-in-Law will eat it and ask for seconds. . . It is amazing!

[agross1]

i actually just made these last night,  it was kind of experimental but they turned out unbelievable
 
i soaked the strap in a marinade that i made( a-1, sweet baby rays, a little hot sauce, and some worcestershire sauce) for a day and a half,  filled a slit in the strap with seasoning and onions and then wrapped with bacon
 
i held it together with tooth picks and then seared it on a already hot grill
 
i then put them on some aluminum foil and sprinkled them with some more marinade
 
i then wrapped them in the foil and threw them back on the grill they turned out amazing
 

[jerry womble]

Thanks guys, I'm going to give them a try.

[Josh Perdue]

thanks looks great

[coachA]

Bobby, Great recipe. tried it last night

[Al Dente]

1-Fresh garlic, olive oil, fresh thyme, black pepper, some salt.

2-fresh garlic, olive oil, teriyaki sauce, worcestershire sauce, black pepper.

3-Fresh garlic, olive oil, rice wine vinegar, soy sauce, black pepper.

4-Fresh garlic, olive oil, frozen OJ concentrate, teriyaki sauce, black pepper.

Marinate, then grill.  

You can also cut into strips before marinating, then pat dry, dip into tempura batter and fry them up.

[Bobby Urban]

Thanks Coach - it is definitely one of my favorites and one I like to make for guests because everyone gobbles it up.  oh - and it is healthy - unlike most of my recipes that include bacon or heavy cream - or heavy creamed bacon.  Can never go wrong with bacon
Bob Urban

[Bengal]

1 cup red wine, 1 cup vinegar, 1 Bottle zesty italian dressing, 1 bottle liquid smoke, 1 bottle worcestershire sauce. mix it all up and pour it back into dressing bottles. I was afraid to try this recipe at first but it is delicious.

[badbadleroybrown]

I don't marinade my steaks, but I like a store bought marinade called Allegro for roasts.

[Michigan Mark]

I'm with the guys that don't marinade for steaks especially if you cleaned and deboned your deer without silver skin and tallow. Every now and then I do take a few back straps cut to 1 1/2" to 2 " take a knife and right in the center make a slit then while making sure the slit remains small open the inside making a pocket not going trough all the way, season with pepper  and coarse salt  set aside. Cut up in small dices a good amount of your favorite mushrooms saute in butter, take cooked mushrooms out of pan set aside to cool. When cooled enough to handle stuff those pockets full of the sauteed mushrooms. Slice up some more of your favorite mushrooms (also some onions if you can't resist) start sauteing in butter (and a little oil to keep from burning) the sliced mushrooms (and onions) add the stuffed back straps and cook to your preference. Enjoy

[sloaf]

italian dressing, a zip-loc and venison are one of the simple pleasures in life.  grill and enjoy.

[stickbowhntr]

al - you like your galic hunh??? LOL  this sounds like good recipies

[snakebit40]

I tried the "just salt and pepper" thing last night, not my favorite but its ok. I like Montreal steak seasoning. The best marinade I've used on right on the Montreal steak seasoning bottle. MIX 1/4 cup olive oil, 2 tablespoons soy sauce and 2 teaspoons Seasoning. For every pound. It says 30 min and grill, which is good but I like it to marinade for 3 hours. As said before DON'T over cook. Leave nice and pink/red in the middle. Enjoy!