Nutrient information is not available for all ingredients. Cover and refrigerate 1 to 2 hours, turning occasionally. Searing it in a skillet is my second choice, and also the easiest option. This recipe can be used with venison backstraps or any of your favorite wild game meats! Both my husband I liked this very much. sea salt to taste. There is often confusion over what is the tenderloin and what is the backstrap. The cooking time will vary depending on the thickness of the tenderloin and your desired level of doneness. Because of the generous amount of salt in the Worcestershire and soy, as well as the vinegar added, I would keep the marinating time to 8 hours or less or you risk ruining the texture of the tenderloin. Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), … 1 garlic clove, mashed and minced. Step 2 Remove the venison from … © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition I just do it on the stove instead of BBQ because I made it during winter! Combine the first 15 ingredients in a large zip-top heavy-duty plastic bag. The venison tenderloin is a small strip of meat found inside the rib cage, whereas the backstrap (or simply known as "loin") is the considerably larger strip of meat that runs along the backbone - hence "backstrap". Cut your backstop, loin, or favorite cut of vension into 1 inch thick steaks if not already done. seasoned salt 1/2 tsp. July 17, 2017 at 5:15 pm. This is by far the best marinade I have found for venison so far. garlic powder 1 tsp. Congrats! I did add a little red wine to the mix. it was raining so i didn't grill but put in the crockpot and the extra marinade made a nice gravy and i served it over buttered egg noodles. Thanks for sharing Thorney! Then do it all over again and again and again every chance he gets. Used it 3 times and great every time. We will use this again for sure! Place meat in a ziploc bag and pour marinade over top. Mix marinade in glass measuring cup and stir until sugar dissolves. 169 calories; protein 23.3g; carbohydrates 11.5g; fat 3g; cholesterol 79.5mg; sodium 1865.5mg. Pour marinade over venison in a glass or stainless-steel pan. The Worcestershire is dominant but you can also taste all of the other ingredients too. We have several of these and always used a marinade that used brown sugar. Smoked Venison Tenderloin Recipe - North American Whitetail Homemade Sloppy Joes - Better Than Manwich, Brown Sugar Meatloaf - With a Secret Ingredient, Homemade Mozzarella Sticks with String Cheese. Worcestershire sauce 1 1/2 c. oil. Preheat an outdoor grill for medium-high heat and lightly oil the grate. I find it is easiest to marinate meat in a gallon zip-lock bag. This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. Marinate for … Mix together all marinade ingredients in a bowl then add to a gallon zip lock bag with the whole venison loin. Venison tenderloin is exceptionally versatile, allowing you to prepare it in a skillet, oven, or on a grill. We will be doing this one again as there is more venison in the freezer! I find it best to have the meat marinate overnight so it really takes in the flavors. Until this recipe that is. Discard marinade. No pessimist would ever be able to convince himself to get up at 4 in the morning just to march into the middle of the woods in the freezing cold and stare at the same trees all day long. Add comma separated list of ingredients to include in recipe. Marinated Venison Loin By GrowingDeer, 08/02/2019 Filed under: Recipes Ingredients: Venison loin 1 tablespoon butter 1 tablespoon canola oil Marinade (use your favorite or see below) Dry red wine, about 1/3 cup or just enough to deglaze a pan. Remove venison from marinade and season with salt and … I changed it a little--used equal amounts of Worcestershire and soy sauce and omitted the salt. The meat will be safe as it is USDA inspected. Your email address will not be published. We don't like the 'gamey' taste of some meats, and this marinade did the trick! Ah, the all-purpose marinade. https://www.wideopenspaces.com/top-6-venison-tenderloin-recipes I had enough time to marinade it for a little over an hour and that worked fine for us. This is so good!!!!! Just melt some butter in the skillet and cook these over medium heat until it reaches your desired level of doneness. Thanks! My husband is doing Keto and needed a different one. Let marinate for 2 hours - overnight. However, I don't believe you can be a pessimist if you are a hunter. Required fields are marked *. As anyone who has ever drunk the last cup of coffee can attest, life is full of disappointment. Allrecipes is part of the Meredith Food Group. Organic onion powder to taste (I don’t measure but prob. 3 dashes hot pepper sauce (such as Tabasco®), or to taste. While a vibrant splash of red wine vinegar adds a contrasting high note. I’ve been messing around with venison marinades for some time now. Can't wait to make a sandwich with the leftovers! My husband came in with venison steaks and never having fixed it before I searched this site for a good and quick recipe. You can search on line for game meat provider. Don't forget to check out the rest of my mouthwatering venison recipes too! Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Perfect.... but just to make it even more perfect i skillet fried it, meanwhile cooking a package of bacon about a little less than halfway and setting aside. Seal the bag, and marinate in the refrigerator 24 hours, turning the bag occasionally. If you sear in the skillet and finish in the oven, how long do you cook it and at what temp? I tried this one the other night and was very The dressing has the right balance of vinegar, oil and herbs to improve the flavor of most meats. Served with oven roasted asparagus and onions and my parmesan garlic red potatoes mashed my hubby adored ?????? Optional: If you love the flavor of whiskey, add  1 tablespoon Bourbon Whiskey to the marinade! If grilling the backstrap, how long do you recommend and to what temperature before removing it from the grill? It’s tender, flavorful, smokey and juicy and totally easy to do. 1 teaspoon mustard. Remove venison loin from the marinade and sprinkle with salt. Preheat smoker to 225 degrees. I was hoping for something enhance the flavor of the venison not hide it. (Soy sauce already has a lot of sodium.) Mix all of the marinade ingredients together in a dish until well blended. Put it on a foil lined cookie sheet and baked it at 400 for about 10 mins or so (I have a convection) until browned and crispy on the edges and it was soooo good. For me, I always celebrate a successful hunt by cooking up the venison tenderloins before the rest of the deer has even been butchered. https://www.recipetips.com/recipe-cards/t--2232/grilled-venison-tenderloin.asp If anyone else knows where you can buy venison, feel free to chime in. 10 Best Venison Marinade Recipes. soy sauce 1 tbsp. Many will tell you though that venison does not need to be marinated, that the natural flavor of the meat only needs a touch of salt and pepper and … Percent Daily Values are based on a 2,000 calorie diet. Ingredients: 1-1/2 lbs. If you are a whiskey aficionado, an optional splash of bourbon is really a nice compliment to this marinade as well. of Venison or Pork tenderloin-sliced into about 1/2 in chops/slices. This all-purpose venison marinade is perfect for tenderizing and flavoring whatever cut of venison you’re working with and it uses simple ingredients. Don’t disobey your mom, subscribe to Fox Valley Foodie today! 2 hours is the minimum time I soak the venison. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). My husband is not particularly fond of venison, but he loved this! Excellent! That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. It will depend on the size of the backstrap and the temperature of your grill so let your digital meat thermometer be your guide. Remove tenderloins from marinade and heat skillet over medium heat and add butter. Remove venison from the marinade and shake off excess. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap if desired. Blend or mix. This marinade made the best venison steaks! Made into fajitas!! VENISON MARINADE : 1/4 c. brown sugar 1/8 tsp. This post may contain affiliate links. Remove venison from marinade and pat dry. Thank you! When it comes to venison, marinades can tenderize and add flavor to this gamey meat. Information is not currently available for this nutrient. And, if you are sensitive to heat you might want to cut back on the red pepper flakes. This marinated venison tenderloin recipe is designed for the tenderloin but can be used with the backstrap if desired. garlic salt 1 tbsp. this link is to an external site that may or may not meet accessibility guidelines. this marinade was fantastic and i do not eat venison. However, if you are looking for a recipe specifically designed for the backstrap, check out my, I find it is easiest to marinate meat in a. Venison tenderloin is bathed in a boldly seasoned marinade and practically melts in your mouth with each tender bite. For the Polenta: 1 1/2 cup water 1 cup corn meal 1/2 cup parmesan cheese, grated Your email address will not be published. It can be hard to come by. For the Marinade: 1/2 cup red wine 1/4 cup tamari 1/4 cup balsamic vinegar 3 TBS Worcestershire Sauce 4 cloves garlic smashed. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … As an Amazon Associate I earn from qualifying purchases. Can I use this marinade but instead of cooking on stovetop, can seer than finish in oven as you have the venison backstrap loin roasted recipe? Made this the other day and husband loved it! Once butter is foaming, place venison in the skillet and cook until it reaches your desired level of doneness, flipping and rotating every couple minutes to ensure even cooking. Perhaps, install an iron bumper on the front of your car! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Using … Venison Tenderloin with Cheesy Polenta. 2 pieces venison or beef tenderloin about 12 oz each salt and pepper 1 tsp canola oil. The only thing I might suggest is to go ahead and let it marinate overnight so that the ingredients have time to get acquainted. You will get better coverage on your meat, but I still recommend flipping the bag every hour or so. !..definitely a keeper to use again. Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. Personally I like backstrap around 130-135 degrees with plenty of pink in the middle. However, other times your hard work and dedication pays off and you are rewarded with a freezer full of venison. We all know that tenderloin is like thaaa best cut of venison. I recommend using an oven-safe meat thermometer for best results. Quickly sear the meat in a hot saute pan of on a grill for 3 to 4 minutes. Grilled Marinated Venison Backstrap; Filed Under: Cooking. ! Heat broiler, stovetop grill pan or grill. It does not take long to cook after searing. Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish … Seal and refrigerate for 1-2 hours. My husband and I loved the results! The actual amount of the marinade consumed will vary. https://community.legendarywhitetails.com/recipes/easy-venison-marinade Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up! Your daily values may be higher or lower depending on your calorie needs. about 1/2-1 tsp.) Set the oven to 350 degrees. Place bag in a flat casserole dish so that the steaks are in a single layer. For medium rare, the … Discard remaining marinade. The nutrition data for this recipe includes the full amount of the marinade ingredients. This will be my go to from now on. . Pleased with the taste! Pre-heat grill on high for 10 minutes. Place the steaks inside and ensure that the marinade covers all surfaces of the steak. Don't overcook your venison. Info. Personally, I think a grill is the most flavorful, but it isn't always fun to cook outside during the fall. Let sit in meat overnight. We are fortunate to be the recipients of a variety of deer cuts. https://www.wideopeneats.com/12-venison-marinades-need-hunting-season make marinade put 2 tbsp Olive oil and the same of Balsamic Vinegar, half tsp salt and crushed fennel seeds in large dish and combine put venison in dish and turn in the marinade - put in fridge for 24 … Unfortunately, I don't. Venison Tenderloin Bites AllRecipes fresh flat leaf parsley, garlic, tenderloin, arugula, salt, lemon and 4 more Venison Tenderloin with Creamy Mustard Sauce Cooking Up Clean beef broth, mushrooms, salt, pepper, beef broth, salt, plain greek yogurt and 7 more Place sealed bags in the refrigerator and let marinate for 4 hours (minimum of 2 hours, max of 8), turning the bag every hour to ensure even coverage. Marinate in the refrigerator at least 1 hour. If you enjoyed reading my Marinated Venison Tenderloin recipe then you should probably like me on Facebook and follow me on Pinterest too. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. A flavorful celebration of the hunt! I took one bite just to taste it and ended up gobbling up the rest faster than I could take a picture. If you like it more cooked thru, let it reach 150-160 degrees. white vinegar 1/8 tsp. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground pepper, and smoked paprika to really deepen the flavor. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Amount is based on available nutrient data. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. This was excellent! Any tips on how to find venison if you're not a hunter? The perfect celebration of the hunt. I think it’s important to have something you can whisk together in a pinch. Yucatecan 5 garlic cloves, minced 1 tablespoon ground black pepper 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon ground cumin 1 teaspoon dried Mexican oregano 1/4 cup vegetable oil 1/2 cup lime juice 1/2 cup water However, if you are looking for a recipe specifically designed for the backstrap, check out my roasted venison loin recipe, it features a phenomenal balsamic pan sauce! This was excellent! My grandson couldn't get enough of it! water 2 tbsp. 7 reviews: Add review or comment: Name: Dec 13, 2015 - Our unique Venison Marinade will tame the wild taste in game without sacrificing the natural flavors. I have used this recipe to make venison fajitas many times - it is AWESOME. Most recipes I was interested in called for several hours to marinade which I didn't have time for then I found this one. I eat venison because my husband is a hunter but I've never cared for it much. Regarding your brine it would be great if you could give us the different cuts (if applicable) and weights as regarding the brining time. Venison marinades aren’t just a great way of adding flavor to the meat, they can also help reduce much of that gamey taste as well. I have always enjoyed deep earthy flavors paired with venison. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinade: 1/2 cup bbq sauce 3 tablespoons Worcestershire sauce 3 tablespoons canola oil 2 tablespoons steak sauce 1 tablespoons red wine … Add comma separated list of ingredients to exclude from recipe. I threw this together one afternoon, as we needed to use up the venison we had in our freezer. Making today and using in a Philly cheese steak recipe, excited to see how it turns out! The bacon seems to put the fat into what’s missing in the venison. Despite your best efforts, at the end of a long season sometimes your only reward is a cold bowl of tag soup. about 1/2-1 tsp.) If necessary, cut loin in half and sear in 2 batches. I made it with sweet potato fries as a side.Soooo good! Place venison tenderloin in a gallon zip-loc bag and pour marinade over the tenderloins. I have resorted to trading with my friends in the past. Can't wait till my son gets another deer. From chili-spiked steaks to Szechuan deer, check out these new and unexpected recipe ideas for venison marinades and make tonight's dinner unforgettable. Don't forget to check out the rest of my mouthwatering, If you enjoyed reading my Marinated Venison Tenderloin recipe. Sorry but the soy and Worcestershire was WAY overwhelming. Colman Kelliher says. You said 12 hours for a small piece and 24 hours for a big piece! Great marinade! Comments. Organic garlic powder to taste (I don’t measure but prob. Serves 3 – 4. You saved Emily's Marinated Venison Steaks to your. As soon as venison was almost done but not yet cooked all the way(still moist and soft in the skillet), I took it off and wrapped the cut up pieces of venison in pieces of bacon accordingly and put a toothpick thru each one. If you want to make your own, put the following in a Mason jar: ¼ cup vinegar (red wine, cider, white wine, etc) ¾ cup olive oil.