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  1. #1
    Join Date
    Apr 2011
    Location
    North GA
    Posts
    32

    Default Best marinade Mix for Venison steaks?

    What is the best Marinade mix you have come up with for Venison Steaks?

  2. #2
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    a-1 soy apple juice garlic injection!
    MEMBER: BERGIE BBQ team 2011, 2012.




  3. #3
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    I would put some alum powder in a brine. It has always worked well for me to get some of the gaminess out of venison and boar.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Ingredients

    3/4 cup oil
    1/4 cup soy sauce
    1/4 cup honey
    2 tbsp vinegar
    2 tbsp onion
    garlic as desired

    Directions

    1. Mix ingredients together
    2. Place mixture in plastic bag. Add meat.
    3. Let sit in fridge for a few days for best flavor
    Source:
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Butt Lover's View Post
    I would put some alum powder in a brine. It has always worked well for me to get some of the gaminess out of venison and boar.
    If your venison tastes gamy, learn to take care of game after you kill it. If someone is giving you venison and it tastes gamy, pass the next time they offer you some.

    Venison properly cared for is not gamy tasting, at least, none of the many animals I have eaten that were properly cared for after the kill were.

    Quote Originally Posted by Joneser View Post
    Ingredients

    3/4 cup oil
    1/4 cup soy sauce
    1/4 cup honey
    2 tbsp vinegar
    2 tbsp onion
    garlic as desired

    Directions

    1. Mix ingredients together
    2. Place mixture in plastic bag. Add meat.
    3. Let sit in fridge for a few days for best flavor
    Source:
    I'd go with Brian's, but sub in lea & perrins for the honey and vinegar.

    All of the Allegro marinades are pretty good.

  6. #6
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    1/4 cup soy sauce
    1/4 cup teriyaki sauce
    1/4 cup worchestersire sauce
    1/4 cup red wine
    1 tsp garlic
    1 tsp ginger
    1 tsp crushed red pepper(optional)
    1 tbsp dark sesame oil(optional)

    Mix all ingredients and place in a ziploc, along with the meat. Squeeze out as much air as you can, to ensure the meat is covered. Marinate 2-12 hours, agitate the meat a few times if possible. Works well for most game and non game meats.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  7. #7
    Join Date
    Apr 2011
    Location
    North GA
    Posts
    32

    Default

    I haven't had a problem with gamy taste, I have just been trying to find some new ideas for different marinades. I have used a lot of L&P lately and backed off the dales for good.

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by chef schwantz View Post
    1/4 cup soy sauce
    1/4 cup teriyaki sauce
    1/4 cup worchestersire sauce
    1/4 cup red wine
    1 tsp garlic
    1 tsp ginger
    1 tsp crushed red pepper(optional)
    1 tbsp dark sesame oil(optional)

    Mix all ingredients and place in a ziploc, along with the meat. Squeeze out as much air as you can, to ensure the meat is covered. Marinate 2-12 hours, agitate the meat a few times if possible. Works well for most game and non game meats.
    I really like this one. I am assuming that Chef is calling for dried garilc an ginger. If he is calling for fresh, I would prolly double itcuz I really like garlic and ginger.

    Quote Originally Posted by C.J. View Post
    I haven't had a problem with gamy taste, I have just been trying to find some new ideas for different marinades. I have used a lot of L&P lately and backed off the dales for good.
    L&P is the nectar of the gods! Anything you do with it on red meat is a good thing. Whjatever works well with beef should work well with venison and vice versa. I would prolly ten to add a little more oil to the mix for venison to make up for lack of fat though.

    Just my

  9. #9
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Try this base:
    2 parts apple sauce
    1 part worcesterchire
    then season it to your family's palate

    not to cop out on spices, but every household is different. My grandparents are Greek (everything is lemon, oregano and garlic) My mom uses garlic in everything, my wife's family uses lawrys seasoning salt in everything....EVERYTHING

    Try making the marinade with that base, then overnite marinade thin cut bacon in open pit bbq sausace, wrap the venison with the marinaded bacon and cook

    the 13 year old nephew loves open pit and bacon. he came up with the idea of marinading the bacon in open pit and smoking til its the texture you like.....he nailed that treat!! kudos to him
    Never trust a skinny person for food advice.

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