Attn: DPC Cooks - Marinade Needed

05/04/2005 11:55:07 AM · #1

Hey Ya'll. I've got a couple of Venison tenderloins that have been frozen for about 2 months & I'm looking for a good marinade for them. I intend to put them in the slow cooker tomorrow so they'll be ready to eat when hubby comes in from the road (he's a trucker).
I'm looking for something that will use ingredients found in most kitchens. I'll be serving potatoes, carrots, and homemade biscuits along with the deer & maybe another veggie.
Any suggestions would be most appreciated.
Sara

*edit - spelling.

Message edited by author 2005-05-04 11:55:27.

Canon EF 24-105mm f/4.0L IS

05/04/2005 12:32:08 PM · #2

I would make a sweet vinaigrette, type of marinade to help soften the strength of the venison.

Here's a module for Vinaigrettes as I teach them...

1 cup oil (olive oil's good for marinades)
1/4 cup acid(I like white vinegar, personally)
1 teasp. dijon mustard
1 clove minced garlic(garlic powder might permeate the meat better)
1/2 minced shallot(onion powder same as above)
1 tea spoon salt
1/2 teasp. pepper
1 teaspoon sugar
for a meat or chix marinade add some finely chopped fresh Rosemary, Thyme and Tarragon.

Marinate for at least 8-16 hours.

Now, instead of sugar you might want to substitute lingonberry preserves or add lingoberries to a finished vinaigrette to serve over the venison. Also, keep in mind that venison is heavy. You might want to serve it cut into medallions, grilled over Salad Greens with German Potato Salad. Keeping partially with a Trucker/Hunter/Woodsy Germanic type theme.

Message edited by author 2005-05-04 12:39:02.

kevrobertson

Canon EOS-5D Mark III

05/04/2005 12:34:36 PM · #3

Venison Marinade
â�¢ 1 1/2 cups vegetable oil
â�¢ 3/4 cup soy sauce
â�¢ 1/2 cup Worcestershire sauce
â�¢ 2 tablespoons dry mustard
â�¢ 1/3 cup vinegar
â�¢ 1 tablespoon pepper
â�¢ 1 1/4 teaspoons salt
â�¢ 1 teaspoon dried parsley
â�¢ 1/3 cup fresh lemon juice
â�¢ 1 teaspoon garlic powder

Add ingredients together in sequence, as listed, in large bowl. Stir well, pour over venison, and marinate for 24 hours in refrigerator. This marinade can be used on venison that is to be barbecued or roasted in the oven. If venison is barbecued, baste with the marinade as it cooks.

Canon EF 70-200mm f/2.8L IS USM

05/04/2005 12:46:26 PM · #4

Kevin-That's a dangerously large amount of acid between both the vinegar and the lemon juice. Be careful you might cook the meat in the marinade alone, over that period of time. Kind of like the technique used to make Seviche.

On a personal note....I can't stand worstchestershire(sp?)sauce. It can't be used delicately, to dominant a flavor for finesse.

Message edited by author 2005-05-04 12:55:57.

theSaj

Canon EOS-20D

05/04/2005 12:47:40 PM · #5

Add a touch of dijon mustard to any of the following marinades....

;)

GoldBerry

Canon EOS-5D Mark II

Canon EF 50mm f/1.4 USM

05/04/2005 01:05:03 PM · #6

Originally posted by pawdrix:

Now, instead of sugar you might want to substitute lingonberry preserves or add lingoberries to a finished vinaigrette to serve over the venison.

Where I'm from we call Lingonberry - "Patridgeberry" .. don't ask why. I only just found out they're the same thing. I had it with bison before...tis good as long as the meat's not very gamey tasting.

Bear_Music

Samsung Galaxy S24, S24+, S24 Ultra

Sony 24-70mm f/4 Vario-Tessar T* FE OSS

05/04/2005 01:11:20 PM · #7

I like to use Juniper Berries and Gin as a base for my venison marinade. Not everyone likes this though.

Robt.

05/04/2005 01:15:55 PM · #8

They (lingon-partridge berries)work great with strong meats.

I did a sauteed Squab the other week with a Zinfandel/Shallot reduction, veal stock, finished with lingonberries and butter at the end. Ouch did that kill.

Message edited by author 2005-05-04 13:16:50.

ergo

05/04/2005 01:18:54 PM · #9

I had a full dinner tonight but reading this made me hungry again. Thanks. How about a challenge on food...
Ingredients, sauces, meats, vegetables, etc...

05/04/2005 01:27:19 PM · #10

Originally posted by pawdrix:

On a personal note....I can't stand worstchestershire(sp?)sauce. It can't be used delicately, to dominant a flavor for finesse.

Actually, Pawdrix, I have found a really GOOD use for Worcestershire sauce. You might actually like this one.

8-12 red skin potates, cut into quarters or eighths, boiled and drained
3/4 c extra virgin olive oil
1-1/2 Tbs dried parsely
1/2 tsp garlic powder
1/8 tsp paprika
1-2 dashes white wine vingar (more or less to taste)
1 dash what's-this-here sauce :)
Salt and pepper to taste.

Mix all ingredients except potatoes in a small bowl. Drizzle over hot potatoes and toss lightly. Serve hot.

This is one of my inventions. Somebody try it and tell me what you think.

Sara

05/04/2005 01:39:57 PM · #11

Here's a pic I took from my class. Roast Turkey Day!!! The dressing you see in the little dish is an Orange and Lingonberry Chutney.

You see... game bird + lingonberry. Practice what you preach...I always say.

Note:the composition and the white turnip that was carved into a rose, that was lightly brushed with beet juice to attain a pinkish hue. You can't do a perfectly cooked turkey...even with Photoshop CS2......

ergo

05/04/2005 01:41:39 PM · #12

Originally posted by pawdrix:

I'd still have given it an 8, and ask if I could have a taste.

Canon EF 70-200mm f/2.8L IS USM

05/04/2005 02:22:31 PM · #13

saracat-I'm pretty closed minded on the subject of Worcestershire sauce, A1 Steak Sauce and Ketsup(catchup). They seem to kill flavors more than enhance them, in my humble(or not so)opinion. And the first two are almost impossible to moderate...like, even the slightest dash of either plows ahead angrily over other seasonings.

I do use ketsup in Meatloaf and Chili.

theSaj

Canon EOS-20D

05/04/2005 02:25:11 PM · #14

ROTFL....didn't even read the recipes (and now i notice both had mustard...*ha ha*)

05/04/2005 03:07:02 PM · #15

Pawdrix,
I used to not like what's-this-here sauce too much either, but marrying a guy who's allergic to tomatoes (amongst a LOT of other things) kinda cuts down on what you can use as far as prepared sauces goes. :)
Anyway, maybe someone else will like it... Or perhaps you could suggest a better alternative? I'm always looking for tomato-less recipes & substitutes.
Sara

Samsung Galaxy S24, S24+, S24 Ultra

05/04/2005 03:12:32 PM · #16

On a slightly related, but different note, does anyone have any ideas for seasoning salmon that's to be smoked? Or would it be better just to smoke & then make a light lemon and dill sauce?

Bear_Music

Sony 24-70mm f/4 Vario-Tessar T* FE OSS

05/04/2005 03:14:21 PM · #17

Originally posted by saracat:

On a slightly related, but different note, does anyone have any ideas for seasoning salmon that's to be smoked? Or would it be better just to smoke & then make a light lemon and dill sauce?

Brown sugar, salt, fresh dill, a dry marinade.

Robt.

Canon EF 24-105mm f/4.0L IS

05/04/2005 03:18:06 PM · #18

Originally posted by bear_music:

Brown sugar, salt, fresh dill, a dry marinade.

Robt.

So just mix it up, rub it on, and throw it on the smoker? Or do I need to let it absorb the flavors a bit first?

Also, I liked the suggestion of gin & juniper, but the hubby's allergic to that too. :(

kevrobertson

Canon EOS-5D Mark III

05/04/2005 03:18:24 PM · #19

Originally posted by pawdrix:

I used to be chef in an earlier life and this was a what my head chef used and i just love it. I haven't tried the oven rost method but on the BBQ (or my lean mean grill) it is excellent. You are right about the amount of acid but it does make this meat very tender. This works esspecially well with venison that hasn't been 'hung'. I find hanging venison gives it too much of a game taste for my tastes.

Kev

theSaj

Canon EOS-20D

Canon EF 70-200mm f/2.8L IS USM

05/04/2005 03:20:29 PM · #20

Well not a recipe for smoked salmon but a GREAT recipe for pan fried fish... (talapia filets, sole, cod, etc.)

Instead of using bread crumbs. Crush/grind up some "wheat thins". (I also add a pinch of cumin, cayenne pepper, sage, and other herbal seasonings.) Then cover the filets and fry in butter. The result, a wonderfully fried fish with a very light layer of breading. Just enough to keep the fish from the direct heat of the pan...the wheat thins add a more earthy fresh flavor than ordinary bread crumbs.

:)

05/04/2005 03:20:41 PM · #21

Originally posted by GoldBerry:

Originally posted by pawdrix:

Now, instead of sugar you might want to substitute lingonberry preserves or add lingoberries to a finished vinaigrette to serve over the venison.

Where I'm from we call Lingonberry - "Patridgeberry" .. don't ask why. I only just found out they're the same thing. I had it with bison before...tis good as long as the meat's not very gamey tasting.

What's a lingonberry/partridgeberry? Never heard of them. If they're related to cranberries or blackberries I can't use 'em anyhow (danged food allergies *%&$^&*), so would blueberry preserves work for venison?
Sara

05/04/2005 03:23:22 PM · #22

Originally posted by kevrobertson:

This vension certainly wasn't hung - she was butchered and frozen within 2 hours of being shot. Do ya think this recipe would work if marinated for 8-12 hours and then thrown into crock-pot for about 8 more hours?
Sara