Venison Marinade

Any of these marinades will work well for venison steaks. Marinade longer for more tender meat.

Deer Marinade I

2 cups red wine or claret wine
2 cups vinegar
1 teaspoon Worcestershire sauce
1 bay leaf
2 cloves, whole
Pinch of salt

Combine all ingredients. Place venison in a glass bowl, pour marinade over top and marinade for as little as two hours or up to 48 hours, turning meat several times.

Deer Marinade II

2 cups dry wine
2 cups white vinegar
6 bay leaves
12 whole cloves
1 tablespoon whole black peppercorns
1 large onion, sliced

Combine all ingredients. Place venison in a glass bowl, pour marinade over top and refrigerate for two to 48 hours, turning occasionally..

Note: If meat is badly
bloodied, add 2 Tbsp salt and increase vinegar by 1 cup.

Deer Marinade III

Juice of 1 lemon
1/2 cup red wine vinegar
1/4 teaspoon tarragon
2 sliced onions
1 teaspoon chili powder
1/2 cup water
2 teaspoons salt
2 bay leaves
1/4 teaspoon peper
1/2 cup ketchup
1 clove garlic, crushed

Combine all ingredients. Place venison in a glass bowl, pour marinade over top and refrigerate for as little as two hours and no more than 48 hours, turning occasionally.

Deer Marinade IV

1 bottle dry white wine
1 cup vinegar
1/2 cup vegetable oil
1 large onion, sliced
2 large carrots, sliced thin
4 chopped shallots
3 sprigs fresh parsley, chopped
1 teaspoon salt
6 crushed peppercorns
4 juniper berries
1/4 teaspoon thyme

Place vegetables around meat in a large glass bowl. Mix marinade ingredients and pour over all. Cover and refrigerate up to 48 hours, turning occasionally.
If you don’t have juniper berries you can omit them and use rosemary or tarragon with or in place of the thyme.

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