Thread: Venison Marinades for the Cooking Inept.

masterfoods mild steak seasoning.......on all meat.
you put tomato sauce near venison in my house and your plate will be removed,venison will depart your plate to be replaced with dog roll.

Originally Posted by Max Headroom

Hadn't thought that far, but for the sake of being specific, let's say back steaks, marinade them till they are melt in mouth tender.(If possible)

I guess I was just looking for a marinade that would work well on a variety of cuts.

I wouldn't use a sugary marinade on steak that is going to be cooked in a hot pan.
If cooking a piece of back steak, cook it as a whole unsliced piece.
Put it in a bowl with a couple of tablespoons of olive oil and a squirt of soy half an hour before cooking. Roll it around to coat. What the oil coating does is stop the moisture in the steak escaping while it is cooking. When it firms up take it out wrap it in tinfoil then a newspaper and cover with a towel to rest. Slice and serve 15 - 20 mins later with one of those Barkers sauces. Barkers have a very experienced chef named Martin design those sauces. I have a recipe somewhere that he wrote out for me I will dig it out

This isn't hard. You just need some of this in pantry.

Garlic
Ginger
Half an onion
Oil
Soy sauce
Hosin sauce
Smokey salt
Black pepper
Seasume seeds

Cut rump into thin slices 3mm think.
Mix all the sauce together with meat.
Put in zip lock bag.
Squash it all together.
Fridge 3hours min.

Bring out of fridge and bring meat up to room temp before cooking.

Cook on a high heat. Cook it fast. Medium rare.
And get it off the heat.
Cook in small batches.
You want to fry it not stew it.

It is an awesome recipe. Not mine. But good.

I always put soya sauce and pepper on my ven soya is salty and helps seal the flavor in and a bit of garlic some times when frying

But never, never marinate fallow venison...especially the back steaks. Grind some rock salt on and enjoy the taste of the meat without trying to disguise it. Thin slices on a hot bbq plate or frypan, use butter, cook for 1 minute a side.

One of the most important things when it comes to cooking steak, is to get it out of the fridge a couple of hours before and let it come up to room temp before cooking it.

Originally Posted by dannyb

So is thos a 50/50 mix ??? Sounds simple enough, let us know how it goes ?

I tried marinading some back steaks in coke for about 6 hours as an experiment today.

It leaves the meat tasting too sweet for my liking.

I might try it on tougher cuts at some point.