Thread: Venison Marinades for the Cooking Inept.

Originally Posted by Moa Hunter

More info please, what cut of meat and what do you want to do with it ??

Hadn't thought that far, but for the sake of being specific, let's say back steaks, marinade them till they are melt in mouth tender.(If possible)

I guess I was just looking for a marinade that would work well on a variety of cuts.

Originally Posted by Max Headroom

Hadn't thought that far, but for the sake of being specific, let's say back steaks, marinade them till they are melt in mouth tender.(If possible)

I guess I was just looking for a marinade that would work well on a variety of cuts.

I wouldn't use a sugary marinade on steak that is going to be cooked in a hot pan.
If cooking a piece of back steak, cook it as a whole unsliced piece.
Put it in a bowl with a couple of tablespoons of olive oil and a squirt of soy half an hour before cooking. Roll it around to coat. What the oil coating does is stop the moisture in the steak escaping while it is cooking. When it firms up take it out wrap it in tinfoil then a newspaper and cover with a towel to rest. Slice and serve 15 - 20 mins later with one of those Barkers sauces. Barkers have a very experienced chef named Martin design those sauces. I have a recipe somewhere that he wrote out for me I will dig it out