Venison Marinades - Off Topic (Non Trade) - Contractor Talk

Venison Marinades

 
Thread Tools Search this Thread Display Modes
Old 04-06-2013, 09:09 PM   #1
Pro
 
C&RConstruction's Avatar
 
Trade: Electrician/ Carpenter
Join Date: Feb 2012
Location: Iowa
Posts: 38
Rewards Points: 25

Venison Marinades


Just fired up the grill this week, grilled bison burgers last night, then made up a Jack Daniel's marinade and let the venison steaks marinade for 24hrs. We wondering what some of the guys on here have tried. Looking forward to a good summer with many nights of grilling.
C&RConstruction is offline  
The Following User Says Thank You to C&RConstruction For This Useful Post:
griz (04-06-2013)

Warning: The topics covered on this site include activities in which there exists the potential for serious injury or death. ContractorTalk.com DOES NOT guarantee the accuracy or completeness of any information contained on this site. Always use proper safety precaution and reference reliable outside sources before attempting any construction or remodeling task!

   

Advertisement

 

Old 04-06-2013, 09:40 PM   #2
The Sheriff

 
Jaws's Avatar
 
Trade: GC
Join Date: Dec 2010
Location: Texas
Posts: 23,566
Rewards Points: 5,740

Re: Venison Marinades


I make a dryrub using garlic powder, montreal seasoning, cloves, pepper, sea salt.

Best way is soaked in milk for 24 hours, double battered and chicken fried. But thats as good for you as fried twinkies.

Advertisement

__________________
"The sound of the saftey clicking off is the only warning your gonna get......., so cover your ears" Northeast Wyoming 2016

John
Jaws is online now  
The Following 2 Users Say Thank You to Jaws For This Useful Post:
griz (04-06-2013), PrecisionFloors (04-07-2013)
Old 04-06-2013, 09:49 PM   #3
Pro
 
TxElectrician's Avatar
 
Trade: Electrical
Join Date: May 2008
Location: Central Texas
Posts: 7,119
Rewards Points: 3,262

Re: Venison Marinades


The deer around here are so small and tender they'd fall apart before I could chew 'em if I soaked them in a marinade.
TxElectrician is offline  
The Following 2 Users Say Thank You to TxElectrician For This Useful Post:
BlueRidgeGreen (04-06-2013), Jaws (04-06-2013)
Sponsored Links
Advertisement
 
Old 04-06-2013, 09:58 PM   #4
Fire up the BBQ
 
griz's Avatar
 
Trade: GC
Join Date: Nov 2009
Location: CA
Posts: 21,900
Rewards Points: 2,676

Re: Venison Marinades


I either make my own dry rub or use a Terriyaki, pineaple, ginger & garlic marinade.

Jack marinade is also a very good choice....

It's written down as a law somewhere that SOME of the backstrap has to be dredged & fried like Jaws describes....
__________________
SOME JOBS JUST AREN'T WORTH DOING:
griz is online now  
The Following User Says Thank You to griz For This Useful Post:
Jaws (04-06-2013)
Old 04-06-2013, 10:07 PM   #5
Pro
 
BlueRidgeGreen's Avatar
 
Trade: Craftsman
Join Date: Apr 2012
Location: Middlebrook, Va
Posts: 2,734
Rewards Points: 3,800

Re: Venison Marinades


What is Montreal Seasoning?

My go to marinade is soy sauce, garlic, fresh herbs (sage, thyme, rosemary), garlic, mustard, garlic, and a cheap beer.....and some garlic.

But I certainly don't marinade all the time. I like to make a lot of sauces. Blueberry, fig, star anise, and cardamom.

I've been doing a lot of experimenting with jerky marinades. Lots of terryaki/ginger variations. Lots of Thai pepper/chile/garlic stuff. Did a straight Jack once. Such tasty science.

I have to try this dredging/frying thing. I am south of the Mason-Dixon line.
__________________
"Timid men prefer the calm of despotism to the tempestuous sea of liberty". Thomas Jefferson

Last edited by BlueRidgeGreen; 04-06-2013 at 10:11 PM.
BlueRidgeGreen is online now  
Old 04-06-2013, 10:11 PM   #6
Fire up the BBQ
 
griz's Avatar
 
Trade: GC
Join Date: Nov 2009
Location: CA
Posts: 21,900
Rewards Points: 2,676

Re: Venison Marinades


Quote:
Originally Posted by BlueRidgeGreen View Post
...What is Montreal Seasoning?...
Montreal Steak Seasoning, pretty good stuff....

http://www.mccormick.com/Spices-and-...teak-Seasoning
__________________
SOME JOBS JUST AREN'T WORTH DOING:
griz is online now  
The Following User Says Thank You to griz For This Useful Post:
Jaws (04-06-2013)
Old 04-06-2013, 10:14 PM   #7
Pro
 
BlueRidgeGreen's Avatar
 
Trade: Craftsman
Join Date: Apr 2012
Location: Middlebrook, Va
Posts: 2,734
Rewards Points: 3,800

Re: Venison Marinades


Quote:
Originally Posted by TxElectrician View Post
The deer around here are so small and tender they'd fall apart before I could chew 'em if I soaked them in a marinade.
Terrible reality .......babies are just so tender and tasty.

Baby deer, baby cows, baby sheep.....sure I'm missing a bunch.
__________________
"Timid men prefer the calm of despotism to the tempestuous sea of liberty". Thomas Jefferson
BlueRidgeGreen is online now  
Old 04-06-2013, 10:15 PM   #8
Fire up the BBQ
 
griz's Avatar
 
Trade: GC
Join Date: Nov 2009
Location: CA
Posts: 21,900
Rewards Points: 2,676

Re: Venison Marinades


Quote:
Originally Posted by BlueRidgeGreen View Post
What is Montreal Seasoning?

My go to marinade is soy sauce, garlic, fresh herbs (sage, thyme, rosemary), garlic, mustard, garlic, and a cheap beer.....and some garlic.

But I certainly don't marinade all the time. I like to make a lot of sauces. Blueberry, fig, star anise, and cardamom.

I've been doing a lot of experimenting with jerky marinades. Lots of terryaki/ginger variations. Lots of Thai pepper/chile/garlic stuff. Did a straight Jack once. Such tasty science.

I have to try this dredging/frying thing. I am south of the Mason-Dixon line.
I dry rub, marinade and make sauces also....

I make an Apricot sauce and a Blackberry sauce that is really good on ribs, chicken & pork...

Also a number of variations using Jack....
__________________
SOME JOBS JUST AREN'T WORTH DOING:
griz is online now  
The Following 2 Users Say Thank You to griz For This Useful Post:
BlueRidgeGreen (04-06-2013), Jaws (04-06-2013)
Old 04-06-2013, 10:16 PM   #9
The Sheriff

 
Jaws's Avatar
 
Trade: GC
Join Date: Dec 2010
Location: Texas
Posts: 23,566
Rewards Points: 5,740

Re: Venison Marinades


Quote:
Originally Posted by griz View Post
I either make my own dry rub or use a Terriyaki, pineaple, ginger & garlic marinade.

Jack marinade is also a very good choice....

It's written down as a law somewhere that SOME of the backstrap has to be dredged & fried like Jaws describes....
Opening weekend pretty much every year (except this one ) I drop a doe just down the road at my in laws place, and take some fresh backstrap to my old lady to fry up with scratch buttermilk bisquits and eggs over hard while I procees the doe. Bucks usually become jerky.

I hunt down south during the rut, we eat deer meat and dove from dove season all through camp.
__________________
"The sound of the saftey clicking off is the only warning your gonna get......., so cover your ears" Northeast Wyoming 2016

John

Last edited by Jaws; 04-06-2013 at 10:24 PM.
Jaws is online now  
The Following User Says Thank You to Jaws For This Useful Post:
griz (04-06-2013)
Old 04-06-2013, 10:22 PM   #10
Fire up the BBQ
 
griz's Avatar
 
Trade: GC
Join Date: Nov 2009
Location: CA
Posts: 21,900
Rewards Points: 2,676

Re: Venison Marinades


Venison in a hot smoker for about 15-30 minutes then on a HOT BBQ for 1-1/2 - 2 minutes per side is pretty easy to choke down.....
__________________
SOME JOBS JUST AREN'T WORTH DOING:
griz is online now  
The Following User Says Thank You to griz For This Useful Post:
Jaws (04-06-2013)
Old 04-06-2013, 10:27 PM   #11
Joseph A. Capece
 
CENTERLINE MV's Avatar
 
Trade: Builder - General
Join Date: Jan 2011
Location: Martha's Vineyard, MA
Posts: 1,802
Rewards Points: 1,432

Re: Venison Marinades


Oh man, my mouth is watering, I gotta pull some burger & steaks from the freezer.
__________________
Follow us on FACEBOOK
www.centerlinebuilders.net
Martha's Vineyard General Contractors - Builders -
Commercial/Residential - Additions - Renovations
CENTERLINE MV is offline  
Old 04-06-2013, 10:38 PM   #12
Pro
 
BlueRidgeGreen's Avatar
 
Trade: Craftsman
Join Date: Apr 2012
Location: Middlebrook, Va
Posts: 2,734
Rewards Points: 3,800

Re: Venison Marinades


Quote:
Originally Posted by Jaws View Post
Opening weekend pretty much every year (except this one ) I drop a doe just down the road at my in laws place, and take some fresh backstrap to my old lady to fry up with scratch buttermilk bisquits and eggs over hard while I procees the doe. Bucks usually become jerky.

I hunt down south during the rut, we eat deer meat and dove from dove season all through camp.
Now i DEFINITELY have to try that....buttermiiiiilllkkk biiiiscuiiiittttttsss....eggggggsss (I'm going Homer Simpson on it), oh man that sounds amazing.

We like to hang our pheasants till their necks give and they fall to the ground, then cook them up with some eggs and some venison breakfast sausage.

I need a snack.
__________________
"Timid men prefer the calm of despotism to the tempestuous sea of liberty". Thomas Jefferson
BlueRidgeGreen is online now  
The Following User Says Thank You to BlueRidgeGreen For This Useful Post:
Jaws (04-06-2013)
Old 04-06-2013, 11:17 PM   #13
Contractor of the Month
 
Inner10's Avatar
 
Trade: Control Systems
Join Date: Mar 2009
Location: Ottawa, ON
Posts: 25,717
Rewards Points: 4,156

Re: Venison Marinades


This thread is killing me, love venison.

Marinating doesn't make foods more tender unless you use an enzyme capable of breaking down protein. It does impart delicious flavors...but often to much work compared to the great results obtained from a dry rub.
__________________
The Following User Says Thank You to Inner10 For This Useful Post: Leo G
Inner10 is online now  
The Following User Says Thank You to Inner10 For This Useful Post:
TxElectrician (04-07-2013)
Old 04-07-2013, 07:02 AM   #14
Joseph A. Capece
 
CENTERLINE MV's Avatar
 
Trade: Builder - General
Join Date: Jan 2011
Location: Martha's Vineyard, MA
Posts: 1,802
Rewards Points: 1,432

Re: Venison Marinades


I can't wait for bow season to start.... Best time of the year!
__________________
Follow us on FACEBOOK
www.centerlinebuilders.net
Martha's Vineyard General Contractors - Builders -
Commercial/Residential - Additions - Renovations
CENTERLINE MV is offline  
Old 04-07-2013, 07:37 AM   #15
Pro
 
C&RConstruction's Avatar
 
Trade: Electrician/ Carpenter
Join Date: Feb 2012
Location: Iowa
Posts: 38
Rewards Points: 25

Re: Venison Marinades


A dear client of mine told me to thaw freeze again thaw then cook it up. That is how she makes it tender
C&RConstruction is offline  
Old 04-07-2013, 01:48 PM   #16
Paul
 
PrecisionFloors's Avatar
 
Trade: Hard Surface Flooring
Join Date: Jan 2006
Location: South Florida
Posts: 4,120
Rewards Points: 1,004

Re: Venison Marinades


Quote:
Originally Posted by Inner10 View Post
This thread is killing me, love venison.

Marinating doesn't make foods more tender unless you use an enzyme capable of breaking down protein. It does impart delicious flavors...but often to much work compared to the great results obtained from a dry rub.
Agreed - on both counts. Dammit now I'm starving lol.
__________________
Precision Floors
(772) 237-9900
Tile, Hardwood, Laminate, and Resilient
Installation, Sales & Repair - "We do it right the FIRST time"
PrecisionFloors is offline  
Old 04-07-2013, 02:56 PM   #17
Pro
 
Tom Struble's Avatar
 
Trade: siding
Join Date: Mar 2007
Location: west milford n.j.
Posts: 17,271
Rewards Points: 20

Re: Venison Marinades


i just ate my arm..
__________________
Tom
Tom Struble is offline  
Old 04-07-2013, 03:20 PM   #18
Contractor of the Month
 
Inner10's Avatar
 
Trade: Control Systems
Join Date: Mar 2009
Location: Ottawa, ON
Posts: 25,717
Rewards Points: 4,156

Re: Venison Marinades


Quote:
Originally Posted by C&RConstruction View Post
A dear client of mine told me to thaw freeze again thaw then cook it up. That is how she makes it tender
Yeah but it damages the cell structure a bit which changes the texture of the meat.

If you have a tough cut cook it until it's tender, if you have a tender cut don't over cook it or else it will be tough.
__________________
The Following User Says Thank You to Inner10 For This Useful Post: Leo G
Inner10 is online now  
Old 04-07-2013, 03:31 PM   #19
Pro
 
TxElectrician's Avatar
 
Trade: Electrical
Join Date: May 2008
Location: Central Texas
Posts: 7,119
Rewards Points: 3,262

Re: Venison Marinades


Quote:
Originally Posted by Tom Struble View Post
i just ate my arm..
Coyote ugly last night?

Advertisement

TxElectrician is offline  
The Following User Says Thank You to TxElectrician For This Useful Post:
Jaws (04-07-2013)


Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Join Now... It's Fast and FREE!

I am a professional contractor
I am a DIY Homeowner
Drywall Talk is for
PROFESSIONAL CONTRACTORS ONLY!

At DrywallTalk.com we cater exlusivly to professional contractors who make their living as a contractor. Knowing that many homeowners and DIYers are looking for a community to call home, we've created www.DIYChatroom.com DIY Chatroom is full of helpful advices and perfect for DIY homeowners.

Redirecing in 10 seconds
No Thanks
terms of service

Already Have an Account?