Thread: Venison Marinades for the Cooking Inept.

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 ?

Originally Posted by dannyb

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.

Originally Posted by dannyb

So is thos a 50/50 mix ??? Sounds simple enough, let us know how it goes ?

I tried marinading some back steaks in coke for about 6 hours as an experiment today.

It leaves the meat tasting too sweet for my liking.

I might try it on tougher cuts at some point.

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

Originally Posted by Mathias

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 mix

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Originally Posted by Max Headroom

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?

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

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

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.

Originally Posted by veitnamcam

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....

Originally Posted by Max Headroom

I have plenty of chelsea syrup....

I have never tried that but cant see why it wouldn't work!

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.

Originally Posted by Max Headroom

I have plenty of chelsea syrup....

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........

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....