Best venison steak marinade?

[Steve]

What's everyone's favorite marinade for venison steaks?

[Salmonsmoker]

A marinade serves two purposes, to change the flavor of the meat, and to tenderize it.

We cut our steaks from the sirloin, the backstraps, or (in younger deer) the eye of the round (so the meat is tender and we like the flavor of venisons, so we rarely use a marinade.)

We have experimented with BBQ sauce (keeping in mind that tomato based sauce is only one variety) that is used to baste the meat while cooking. Some of the vinegar-based sauces give a nice flavoring to the venison.

Even with that, my favorite way to prepare venison steaks is a sprinkling of garlic powder on the meat while it is warming to room temperature, then basting with Oilve oil during cooking - grilling it to medium rare and serving it with sautaed mushrooms.

ss

[Ebowhunter]

I agree but, we (my wife included) usually don't grill past rare.

We believe that venison is tender when barely cooked or overcooked (crock pot style recipes).

[native]

I cut up my steaks and put them in a ziplock bag overnight in the fridge heres the marinade mix I pour over the meat: 2Tablespoons of garlic powder, 2Tablespoons of onion powder,1/4 cup of LaChoy terriyakee sauce(purple top next to the soy sauce) pinch of brown sugar and 1Tablespoon of chilli powder. when you puor your meat into the pan thye next day add some cornstarch and cold water in a cup then add to sauce to thicken it up. Its good!:p

[MIBow]

I like to use a little Good Seasons Italian dressing. I like this because I make it myself with olive oil. I think it adds a nice flavor. My kids like the taste of this venison better than "au natural" so usually I make a little of that and some non marinated for myself!!

I dont let it marinate for very long, only a couple hours. I like to let the meat sit out of the fridge for a little while too (unless it is very hot outside) to kind of age and tenderize a little more before cooking. My family will not let me get a gas grille, they insist that the steak be cooked over charcoal!!

Dont get in between the kids and the dinner table when I come in with venison from the grille!!

[Swamp Ghost]

Equal parts italian dressing and soy sauce. Add a little coarse ground pepper right before they hit the grill and you have a meal fit for a king.

[Lunker]

minced garlic and worsheshyer sauce or those packets of McCormack grill dry spices

[STEINFISHSKI]

Italian dressing, garlic and rosemary.

Red wine/a splash of red wine vinegar, garlic and rubbed sage.

use just enough marinade to cover in a ziplock bag and marinade for 2 hours. I can't decide which to use for tonight.

[Lunker]

STEINFISHSKI -
Whats your favorite brand redwine to use?

[Salmonsmoker]

Lunker,

I'm not answering for Steinfishski, just commenting on wine used in cooking.

Basically, I don't use cooking wine. If you have ever tasted a cooking wine, you will find that they do not have a particularly good flavor - not something that will improve the flavor of a recipe.

However, I do use wine in a lot of recipies because a good wine will impart a good flavor.

Red Wine: Lambrusco, (either Opici or Riunite) will give any venison or duck recipe an excellent falvor - after you have used what you need for cooking, serve the rest with your meal.

White Wine: Doro (Riunite) is excellent for fish, upland game bird, or Turkey recipies. Also good to serve.

Hope this helps.

[STEINFISHSKI]

I use a nice Merlot or a Cabernet Sauvignon which is dark red, fruity, dry, and has a somewhat velvety undertones from aging in oak barrels. I agree with Salmonsmoker about cooking wine it is all bad. I'll open a bottle for dinner and borrow just enough for the marinade. The remainder is served at room temperature while cooking, and with dinner alongside a lusty companion.;)

I used a Robert Mondavi Private Reserve which is a California Merlot and set me back $6.99 a bottle. Next time I will cut my marinade time in half as my steaks were small, and tenderized.

Happy cooking, Tim:D

[Lunker]

thanks guys ! I ll try to find some ...

[kbkrause]

Though I love venison with butter onions and mushrooms, for lesser cuts of meat I like stubbs marinade. They sell it at meijers. http://www.stubbsbbq.com/stubbs_main/stubbs_products.htm

It is good stuff and I like the quote on the bottle. ""Ladies and gentlemen, I'm a cook!"