Foodie Friday: Whip Up A Great Venison Marinade!

Well-prepared venison doesn’t need much more than a little salt and pepper, we know, but now and then a marinade can give an extra flavor boost to our favorite meat.

By Alan Clemons, Southern Managing Editor

Ben Sobieak's easy venison marinade included acidic pineapple juice for sweetness and to help break down the meat, and jalapeno peppers and ginger for a kick.

Ben Sobieck’s easy venison marinade included acidic pineapple juice for sweetness and to help break down the meat, and jalapeno peppers and ginger for a kick.

Marinades should not mask the meat’s flavor. Chef Scott Leysath told me that years ago and he’s right. If your meat – game animal or domestic – has a whang that you believe needs to be masked by a marinade or rub then you probably should reconsider eating it. Marinades are enhancers, not hiders.

One thing a good marinade can do is help break down the fibers of the meat. Acids do this, such as those found in orange juice or pineapple juice. The enzymes do a little number on the meat fibers, and whatever other things you include in the marinade – soy, fresh herbs and so on – then can be absorbed a bit easier.

Fresh herbs … use them if possible. This includes fresh garlic. Get a garlic press and get busy. I don’t mind using the minced garlic in a jar because it’s convenient, but there’s something about freshly minced, sliced or diced garlic. Grow your own herbs and you’ll have rosemary, thyme, mint and other great ones to use.

Ben Sobieck, our D&DH Online Community Manager, whipped up a venison marinade Thursday consisting of pineapple, soy sauce, ginger and jalapeno peppers. That’s it! The photo with this post shows the simplicity; marinades don’t have to be fancy or have a ton of ingredients.

Here are a couple of other quick and great marinades from our cookbook, “We Kill It We Grill It”:

2 Day Veni Marinade

(Submitted by Debra Grutzius)
1/3 cup soy sauce
1/3 cup brown sugar
1 Tbsp ground ginger
1 garlic clove
2 bay leaves
1/2 cup pineapple juice
2 pounds venison steak
 

Combine all ingredients and allow venison to marinate for at least 48 hours. Then cook on the grill to desired doneness.

 

Lenaye’s Must-Make Marinade

Venison
1/2 cup soy sauce
1/2 cup Cajun garlic sauce
1/8 cup balsamic vinegar (can use white vinegar, too)
Juice of 1/2 lemon
1 Tbsp Worcestershire sauce
1 tsp chopped garlic
3 Tbsp brown sugar
1 Tbsp Montreal Steak Seasoning
4 green onions, chopped

Mis all ingredients together and pour into resealable bag. Add your favorite whitetail deer or elk steaks and marinate overnight. Grill until desired doneness.

WANT MORE? YOU CAN BUY “WE KILL IT, WE GRILL IT”: CLICK HERE NOW

COMMENT