Marinade For Wild Game Recipes

MARINATED VENISON

Steps:

• Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
• In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

MARINADE FOR WILD GAME

Steps:

• Combine all ingredients and mix well. Place meat in freezer ziptop bag or covered container. Pour marinade over meat.

MARINATED VENISON BACKSTRAP

Steps:

• Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through.
• 30 minutes before you're ready to cook, remove the venison from the marinade, rinse off and pat dry. Set on a clean plate and allow to come to room temperature.
• Preheat the oven to 375 degrees F.
• Heat an oven-safe cast iron skillet or staineless steel skillet with olive oil over medium-high heat. Once hot, add the backstrap and sear on all sides until a nice brown crust forms, including the ends by using tongs to stand the backstrap in the pan.
• If using an oven-safe skillet, transfer the skillet with the backstrap to the preheated oven. If your skillet isn't oven-safe, transfer the backstrap to an oven-safe dish with a little olive oil. Bake for 12-15 minutes, or until a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
• Preheat the grill to medium-high heat.
• Place the backstrap on the hot grill and cook for 6-8 minutes, then flip and continue to cook another 6-8 minutes.
• The backstrap is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.