deer steak marinade

[chris_h]

anyone have a good marinade for deer steaks?

[nickelmore]

Salt and pepper.

[Zeeker]

I've had good results with this. Not mine but pretty good.

6 boneless venison steaks (4 to 6 ounces each)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Place venison in a large plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade. Use the other half of the marinade to baste the steaks...

[nickelmore]

Ok I guess I may have been a bit quik on the reply,, I keep asking my wife why waste all my time energy and $$ to alter a great tasting meat? Although I have had some northern deer that did taste a bit different.

One thing my wife does is cooks a whole roast in a slow cooker with a jar of gardinair. Cook until tender, and falls apart. Sort of a pulled venison sandwitch.

Other things in the past, soy sauce and garlic.

Best advice, its lean and cooks fast, most guys I know cook the crap out of venison and then complain it taste bad.

[rbranstner]

We do a mixture of soy, worcestershire and teriyaki and also add a little garlic and onion powder in there then let them soak and when your ready to eat we batter them in flower and fry them. Or they are good just fried in butter with onions and mushrooms as well. Or my absolute favorite is the Hunters Choice Spicy marinade that is made locally here. I love this stuff on venison.
http://www.hunterschoicemarinade.com/store/
And remember Don't over cook it.

[Mark R]

We do a mixture of soy, worcestershire and teriyaki and also add a little garlic and onion powder in there then let them soak and when your ready to eat

Stop right there, salt GBP, evoo and put um onna hot grill...or fryin pan if ya have to.
I also put a lil honey in the marinade.

And remember Don't over cook it.

[chris_h]

thank you guys, some good ideas there.
since i was a kid we alwase chicken fried deer meat, either floured or a flour batter and pan fried it, so i thought id kick it up a notch with a marinade. one thing for shure its going to be battered and pan fried.

oh wait, forgot about the AMNPS, i could add some smoke flavor to it.

[Mark R]

thank you guys, some good ideas there.
since i was a kid we alwase chicken fried deer meat, either floured or a flour batter and pan fried it, so i thought id kick it up a notch with a marinade. one thing for shure its going to be battered and pan fried.

oh wait, forgot about the AMNPS, i could add some smoke flavor to it.

Don't over complicate it, KISS!

[Smoke'n Cy]

I use good 'ol KC Masterpiece Marinade (sold in a variety of flavors to suit your taste) on deer loins cut into steaks, mix with the meat thouroughly and fridge for at least 24 hours in a ziploc...I grill them this way quite often and they are delicious, toss some of your favorite rub in the bag as well when mixing.

Another method for deer that I learned in my days from MN was cubing the loin as well as some round cuts and using the breaded method to make deer chislic. You have a wide variety of options here too, including marinating, before dropping it in a deep fat fryer for about 5 minutes...serve with fingers, fork, or toothpick in your favorite dipping sauce!

[Jimr]

This one is similar to Zeeker's recipe. I use this on whole chunks of backstrap and once you have had it you definitely will do it again.

2/3 C Red Wine Vinegar
1/2 C catsup
4 T salad oil
4 T soy sauce
2 T Worchestershire sauce
1 T ground mustard
1 tsp salt
1 tsp pepper
1 tsp minced garlic

marinate meat 1-3 days depending on thickness
cook to medium on charcoal grill.

DO NOT OVERCOOK!!!

[chris_h]

now youve really go me hungry with the deep fat frying

[Mark R]

It's prolly just me, but why does everyone try to mask the venison? Yea marinade it a bit but venison, if properly prepared, is damn good eats. I would not fry a loin/back strap! Hell no, put that sucker on the grill and enjoy!!
Yea ya gotta get all the silverskin off but it's not that tough to do.

Prolly just me and nicklemore.

[chris_h]

give it alittle hickory/pecan, battered and deep fried

[skunk]

We love it with just a little Worcestershire, a dusting of McCormicks Montreal Steak Seasoning and grilled Med Rare.

[Mark R]

I do soak the tough scraps in buttermilk, bread and fry them. But the loin or backstrap...naaa onna grille. But then I'm not crazy bout chicken fried steak either!
But then you wouldn't "chicken fry" a beef tenderloin either! Well, unless you're doing Wellington!