Marinade for venison

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Wanderer
 
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Joined: Sun Feb 08, 2009 3:35 am

Marinade for venison

Postby Wanderer » Tue Aug 07, 2012 1:49 pm

I have always marinaded meat for at least a couple of hours, and usually overnight. I was given a recipe to make Italian Pork Kabobs. The recipe said to never leave the meat in the marinade over 15 minutes. Well, it was great on the pork, so I tried it on chicken too. Great again. So last night I used it on four venison loin chops that were butterfly cut. It was soooooo good. Here's the recipe. It doesn't look like enough marinade to go very far, but I used it on 2 pounds of pork loin and zucchini and I had plenty.
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tsp canning salt
1/2 tsp red pepper flakes
1 tbsp fresh basil or 1 tsp dried basil
1 tbsp chopped fresh oregano or 1 tsp dried oregano
2 garlic cloves chopped
Whisk all ingredients together in large bowl. Toss meat to coat all over.
Grill em up according to your preference. Remember venison is a dry meat and shouldn't be overcooked.
My butterfly loins were about 5/8 thick and I cooked them for a toal of 12 minutes with the grill about 325 degrees

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bobow
 
Posts: 623
Joined: Wed Jul 16, 2008 9:26 am
Location: Northern IL

Re: Marinade for venison

Postby bobow » Tue Aug 07, 2012 7:35 pm

Sounds Good! Now all I need is some venison to try it on... :(
Thomas Jefferson, 1774 July. "The God who gave us life, gave us liberty at the same time."

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