Marinade For Caribou Moose Deer Recipes

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

MOOSE MARINADE

Steps:

• In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.
• Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
• Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.

MARINADE FOR CARIBOU, MOOSE, DEER

Steps:

• In a pot large enough to accomodate your roast/steak boil enough water to cover. Remove from heat and steep a few tea bags. Remove tea bags when a strong tea is achieved and place your moose or whatever game you have in the tea. Let it marinate for 24 - 48 hrs. in the fridge. Remove and drain off liquid. Roast or BBQ as usual. Amazing results. Your meat will be both tender and delicious not gamey while preserving the high flavour. Enjoy.