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I have found a marinade for venison that I intend to try out later next week.
Mix boysenberry juice and coke, and let venison marinade for 6 hours.
This is sufficiently simple that my unaccustomed-to-cooking brain can cope with it.
Any more complicated and my eyes start to glaze over.
Does anybody have really simple recipes for marinades using beer or red wine?
So is thos a 50/50 mix ??? Sounds simple enough, let us know how it goes ?
Not sure, wasn't given a quantity, so will experiment.Quote:
Originally Posted by dannyb
I've used this for years.. Even portions of tomato sauce, Worcestershire sauce & a good dose of Coke, with some crushed garlic and salt n pepper. Throw it all in a bag together and marinate for a few hours.....mint
Same here with this, I leave it overnight but other than that the same mixQuote:
Originally Posted by Mathias
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More info please, what cut of meat and what do you want to do with it ??Quote:
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)Quote:
Originally Posted by Moa Hunter
I guess I was just looking for a marinade that would work well on a variety of cuts.
Good venison backsteaks etc only require the addition of salt and a grind of black pepper. In the company of lots of butter in a hot frying pan it is perfection but dont overcook it.
I will admit that plum sauce or quince jelly is a nice on the side.
Venison for stews etc gets worstershire sauce red wine and dried garlic.
Bad venison goes to the cat and if he doesnt want it the dogs.
Good venison cooked properly only requires salt to be both melt in the mouth tender and delicious..the two things that carry flavor to the palate are fat and salt...veni doesnt have fat(intramuscular at least) so it must have salt to carry its flavor...that said my go to is garlic and herb salt.
Some might say a marinade is a waste of good venison (and I may have even said that myself a few times) BUT if it is not good venison or you have been literally living on it for months/years it makes a nice change.
When I was literally feeding the family on veni if I marinaded my go to was Manuka honey (when it was like 5 bucks for a big punnet instead of 500 for a teaspoon) Lee and Perrins sauce and anything slightly tough or staggy just a touch of lemon juice or kiwifruit.
Chuck whatever you like in there but the core is the Worcester and the Honey and if it is tough or gamey at all the lemon/lime/kiwifriut but go light on all those last 3 or they can overpower the meat totally!
If you dont have honey brown sugar or even just sugar is a fair replacement....it helps with the sear and caramelisation.
I have plenty of chelsea syrup....Quote:
Originally Posted by veitnamcam
I have never tried that but cant see why it wouldn't work!:thumbsup:Quote:
Originally Posted by Max Headroom
Oh yea, just re read the OP.
Virtually everything I slowcook/roast has beer in it....Anything ya stick in a slowcooker or covered roasting dish needs liquid added.....I generally go about 50/50 beer water but that is with a dark malty beer heading towards stout....if lager just replace all water with beer.
mmmmm hokey pokey venison....now that would be a change.... (Next time you make custard, chuck a tablespoon of the golden syrup in and stir until dissolved while the custard is still hot. Caramel custard........Quote:
Originally Posted by Max Headroom
Last lot of venny I did I used Barkers Korean BBQ sauce for a marinade and I thought it worked pretty well. Left it soaking in a covered bowl for a day or so then seared the meat in a pan and once brown added the rest of the marinade in and stired until all cooked (slowly) . Served over rice.
https://www.barkers.co.nz/catering-packs/ About half way down the page..... And no, they dont sell eggs....
Attachment 118743
Best stuff I've had was thisQuote:
Originally Posted by timattalon
I've found that for Stew a good cup of coffee and some vege stock is nice.
Was cooked up done that had been marinaded with juniper berries, Mirin, rosemary and salt and pepper https://uploads.tapatalk-cdn.com/201...031286a781.jpg
just use brown sugar...does same thing....if you want really thick custard use mega milk with the orange lid....if want something different use flavoured milk...lime makes shrek snot!!!Quote:
Originally Posted by timattalon
masterfoods mild steak seasoning.......on all meat.
you put tomato sauce near venison in my house and your plate will be removed,venison will depart your plate to be replaced with dog roll.
I wouldn't use a sugary marinade on steak that is going to be cooked in a hot pan.Quote:
Originally Posted by Max Headroom
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
This isn't hard. You just need some of this in pantry.
Garlic
Ginger
Half an onion
Oil
Soy sauce
Hosin sauce
Smokey salt
Black pepper
Seasume seeds
Cut rump into thin slices 3mm think.
Mix all the sauce together with meat.
Put in zip lock bag.
Squash it all together.
Fridge 3hours min.
Bring out of fridge and bring meat up to room temp before cooking.
Cook on a high heat. Cook it fast. Medium rare.
And get it off the heat.
Cook in small batches.
You want to fry it not stew it.
It is an awesome recipe. Not mine. But good.
I always put soya sauce and pepper on my ven soya is salty and helps seal the flavor in and a bit of garlic some times when frying
But never, never marinate fallow venison...especially the back steaks. Grind some rock salt on and enjoy the taste of the meat without trying to disguise it. Thin slices on a hot bbq plate or frypan, use butter, cook for 1 minute a side.
One of the most important things when it comes to cooking steak, is to get it out of the fridge a couple of hours before and let it come up to room temp before cooking it.
I tried marinading some back steaks in coke for about 6 hours as an experiment today.Quote:
Originally Posted by dannyb
It leaves the meat tasting too sweet for my liking.
I might try it on tougher cuts at some point.
