Venison Marinade Recipes

Steps:

• Mix all marinade ingredients together in a small measuring cup.
• Place venison steaks in a large zip lock bag.
• Pour marinade over steaks and seal bag.
• Place bag in a flat casserole dish so that the steaks are in a single layer.
• Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
• Drain marinade and grill steaks to desired doneness.
• I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

Steps:

• Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
• Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
• Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

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).

Steps:

• Place venison in a shallow dish. In a bowl, combine the remaining ingredients. Pour half over the venison; turn to coat. Cover and refrigerate overnight. Refrigerate remaining marinade., Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a thermometer reads 140° for medium or 145° for medium-well.

Steps:

• make marinade put 2 tbsp Olive oil and the same of Balsamic Vinegar, half tsp salt and crushed fennel seeds in large dish and combine put venison in dish and turn in the marinade - put in fridge for 24 hours turning occasionally
• make sauce - saute mushrooms in the butter for a few minutes and the vermouth and 1 tbs balsamic vinegar and reduce for 1-2 mins, stir in the creme fraiche and cook for 1 min then add chives and season.
• heat 2 tbsp in frying pan and add venison. Saute in each side for 3 mins and remove from pan slice into medallions place medallions into frying pan with the sauce and cook according to taste

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.

Steps:

• VENISON MARINADE RECIPE #1: Mix marinade ingredients together in a large resealable bag. Add venison and let sit in the marinade for at least 4 hours, overnight is best. Here's another deer meat marinade along the same lines as the one above: VENISON MARINADE #2 2 cups homemade soy sauce 1 cup homemade brown sugar, packed 1 TBS homemade worcestershire sauce 1 TBS homemade garlic powder 1 TBS homemade onion powder 1/4 cup canola oil 1/4 tsp black pepper 1/2 tsp ginger Mix all ingredients well and place in a resealable plastic bag. Add meat and marinate for a minimum of 4 hours; overnight is best. VENISON MARINADE RECIPE #3 1/2 cup homemade vinegar 1/4 cup homemade ketchup 1/4 cup canola oil 1/4 cup homemade worcestershire sauce 1 TBS homemade garlic powder 1 TBS homemade onion powder 1-1/2 tsp ground mustard 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper Whisk ingredients well and pour into a large resealable bag. Add deer meat and marinate overnight. Drain well. Broil venison 3 to 4 inches from the heat for 4 minutes. Turn; baste with reserved marinade. Broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees for medium or 170 degrees for well-done. VENISON MARINADE RECIPE #4 Marinade 1/2 cup Madeira wine 1/2 cup white sugar 1/2 cup fresh lemon juice 2 TBS freshly ground black pepper 1 TBS homemade garlic powder 1 TBS homemade onion powder 2 bay leaves 2 venison tenderloins 6 oz prosciutto Whisk together the first 7 (marinade) ingredients. Place in a large resealable bag. Add the meat and marinate overnight - A Must. PREHEAT oven to 400 degrees. Remove meat from the marinade and pat dry. Wrap with prosciutto and place in a baking dish. Bake for approximately 30 minutes or until a thermometer reaches 150 degrees for medium-rare. Cook longer to achieve a well-done tenderloin. VENISON MARINADE #5 1 onion, chopped 1 tsp garlic 1 tsp ground ginger 3/4 cup canola oil 1/4 cup soy sauce 4 TBS honey 2 TBS red wine vinegar VENISON MARINADE #6 1/4 cup green onion, chopped 2 TBS fresh lime juice 2 TBS soy sauce 1 TBS ginger, grated 1 TBS brown sugar, packed 1 jalapeno pepper, seeded and chopped 3 garlic cloves, chopped VENISON MARINADE #7 1 cup honey (white sugar works also) 1 cup green bell pepper, chopped 1 cup canola oil 1 onion, chopped 1 cup soy sauce Following are some more venison recipes for marinating. Tender results. VENISON MARINADE #8 1/2 cup beef broth 1/3 cup soy sauce 1/4 cup canola oil 3 TBS lemon pepper 2 TBS fresh lemon juice 2 garlic cloves, minced VENISON MARINADE #9 1 cup beef broth 1 TBS A-1 steak sauce 1 tsp worcestershire sauce 3 TBS soy sauce 1 TBS canola oil 1 tsp balsamic vinegar 1/2 tsp oregano pinch dry mustard 2 tsp onion powder 2 cloves garlic, minced 3 fresh basil leaves 1 fresh chile pepper, chopped kosher salt and freshly ground black pepper to taste VENISON MARINADE #10 1 bottle zesty Italian dressing 2 TBS Cajun seasoning VENISON MARINADE #11 1/2 cup soy sauce 1/3 cup onion, grated 1/4 cup water 2 TBS white sugar 1 tsp ginger, ground 1 clove garlic, minced VENISON MARINADE #12 3 TBS canola oil 1 TBS fresh lemon juice 1 TBS worcestershire sauce 1 TBS soy sauce 2 tsp garlic, minced 1/2 tsp ground black pepper VENISON MARINADE #13 1/4 cup teriyaki sauce 1/4 cup soy sauce 1/4 cup honey 1/4 cup water 1/4 cup drinkable sherry 1/2 tsp baking soda 1/2 tsp garlic, minced 1/2 tsp ground ginger 1/2 tsp dry mustard 1/2 tsp cayenne pepper, or to taste VENISON, MUSHROOMS AND RED WINE 2 lbs venison cutlets 2 lbs fresh mushrooms, sliced 1/3 cup canola oil 6 oz can tomato paste 2 cloves garlic, minced 1 cup dry red wine (I use Merlot) flour for tenderizing kosher salt and freshly ground black pepper to taste While the canola oil is heating in a skillet, sprinkle the venison with flour and pound with a mallet. Now add the venison to the hot oil in the skillet and brown it. Drain on paper towels. Sauté the mushrooms and garlic in the same skillet and then put the venison back in the pan. In a bowl, mix the tomato paste with the wine and add to the skillet. Cover and simmer for 1/2 hour. Serve with rice, mashed potatoes, or noodles. Lovely and savory venison recipe to impress the family. This is a great collection of venison marinade recipe.