My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground pepper, and smoked paprika to really deepen the flavor. The cooking time will vary depending on the thickness of the tenderloin and your desired level of doneness. Cook the grated onion in the butter over medium heat until soft, but not browned. . Try to get the steak to a nice even thickness. This is not for the traditional venison lover, but rather those who love a little bit of Asian zing and aren’t afraid to experiment. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths. The first, and most basic, is the importance of cooling the meat as quickly as possible. For those who don't DIY, you can also ask your butcher to cube the steaks and chops for you. This means you'll typically use a marinade with cuts like backstrap medallions from large deer, elk or moose, all leg steaks, flank steak and cubed steak for kebabs. For the traditionalists out there, here's the barbecue sauce for you. I have always enjoyed deep earthy flavors paired with venison. Venison-tenderizing marinade spit-roasted venison steaks accompanied by bread-kabobs and morel hobo's I was given some venison as a gift (actually – full disclosure – it was pity venison, from the freezer, after I’d had a failed hunt – aint nothin’ wrong with pity venison! The ideal temperature range for aging meat is between 34 and 37 degrees. When combined with warm weather, this is an invitation for spoilage. Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. We receive a small referral fee when you make purchases on Amazon when using our links, at no extra cost to you. Here’s the marinade (really it’s more of a brine with spices): Ingredients If you want to use your marinade as a sauce, you can do one of two things: First, boil your marinade for 5 minutes before using it; or, second, if this will destroy your marinade (the chimichurri recipe below is an example of this), make more than you need for the marinade and use the extra as a sauce. Enter your email address to subscribe to this blog and receive notifications of new posts by email. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you. When it comes to marinades, many, if not most, of them don't do what you think they do. However, you have to be very careful when marinating with enzymes as they can make the meat mushy rather than just tender. And I do this with something healthier and better tasting than Italian dressing. Venison Summer Sausage - Jalapeño and Cheddar, and Fat? But I’ve still had some that was as tough as rubber. We have several of these and always used a marinade that used brown sugar. The reason you dry the meat is because wet venison won't brown properly. Then do it all over again and again and again every chance he gets. As a quick tip for stir-fries and fajitas, marinate the venison slices before you stir-fry them. Use a marinade. The longer the time period, the thicker the dry cap that must be removed. I now will try to print as I want to pass this on to others. Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! Even if you are a partisan of other styles of barbecue, give this one a go. Typically, a tenderloin is so tender (hence its name) you can grill or sear it without any extra help. 2 hours is the minimum time I soak the venison. This same study, and others like it, have also found that the acids used in marinades penetrate meat at the rate of just a few, as in one or two, millimeters per day. Red wine is the perfect accompaniment to game meats, especially when you allow them to soak in it as a marinade for a few hours. Just melt some butter in the skillet and cook these over medium heat until it reaches your desired level of doneness. ( Log Out / Repeat with the remaining piece. >> prep steps Despite your best efforts, at the end of a long season sometimes your only reward is a cold bowl of tag soup. Do Coyotes Really Affect the Whitetail Herd? So my wife doesn’t yell at me for mucking her rolling pin up. Either way, braising big game is the best way to make the most of your meat. Braising. If you enjoyed reading my Marinated Venison Tenderloin recipe then you should probably like me on Facebook and follow me on Pinterest too. ( Log Out / It does not take long to cook after searing. Mix the following in a large bowl: This is basically Argentine ketchup: They put this stuff on everything. A flavorful celebration of the hunt! Bowhunter Equipment Editor Tony Peterson sees plenty of action while hunting whitetails and hogs in Texas. This means a marinade not only improves flavor, but can also make your char-grilled piece of venison healthier. Or if you are feeding someone squeamish about rare meat, you don’t have to feel quite so bad about overcooking it on purpose. And yes, you can use store-bought teriyaki sauces, but I find them too sweet and not quite right. Change ), You are commenting using your Twitter account. With wild game, particularly if you process it yourself and use sanitary practices, you know every moment of that steak's life, from the time you shot it until it goes on your plate. The results will surprise you, especially with the addition of oregano and basil. Many will tell you that venison steak does not need to be marinated, that the natural flavor of the meat only needs a touch of salt and pepper and a hot cooking surface to taste delicious.. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … In any case, eating a deer steak cooked to medium rare is as safe as doing the same with a prime cut of beef. And fine, ok, my wife taught me how to do this. 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. You absolutely must trim all this tissue off before marinating, because it will not tenderize and the silverskin will actually block the penetration of an acidic marinade. Marinades also impart flavor into the meat, although it will never penetrate to the center of a thick cut like a roast. The tenderloin of the deer is located inside the abdominal cavity. This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap if desired. Set the oven to 350 degrees. But that can be enough to give you an edge when cooking tougher venison cuts like leg steaks or kebabs. Help support our site! ), I don't cover up the taste of the game. After browning the meat in grapeseed oil, make a fresh batch of marinade (minus the red wine) to braise in. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that.
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