Best Deer Marinade Recipes

PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE

Steps:

• Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
• Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
• I store mine in gallon jugs in the refrigerator.
• For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

DEER ROAST MARINADE

Steps:

• Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing. Marinate over night or a least 8 more hours. Do Not Rinse off the Italian dressing.
• Add the broth and cover the Pan with foil. Place Roast in a 350° Oven and cook for 2 - 3 hours or until meat is good and tender. Remove from the Oven and add Vegetables. Cover and Bake for an additional hour or until vegetables are done. Potatoes, Carrots, Onions Celery and Sweet Potatoes are the Best vegetables to use that I have found. My family thinks this is a beef roast because the wild flavor is gone. I'll never tell. LOL.
• This recipe comes from my Uncle and my brother who are avid Deer Hunters and they eat what they kill. Not to mention the mounted Deer heads, we have lost count.
• NOTE: If you make Deer burgers its a Must that you mix either fresh ground beef or sausage to the ground deer meat or the wild flavor is too overpowering, also the deer burgers tend to stay pink because they have no fat.

DEER MARINADE

Steps:

• Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
• Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
• Mix well and pour marinade, deer meat and onions ziplock bag.
• Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
• When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.

MARINADE FOR CARIBOU, MOOSE, DEER

Steps:

• In a pot large enough to accomodate your roast/steak boil enough water to cover. Remove from heat and steep a few tea bags. Remove tea bags when a strong tea is achieved and place your moose or whatever game you have in the tea. Let it marinate for 24 - 48 hrs. in the fridge. Remove and drain off liquid. Roast or BBQ as usual. Amazing results. Your meat will be both tender and delicious not gamey while preserving the high flavour. Enjoy.

DEER STEAK MARINADE

Steps:

• Use a fork or small knife to poke holes in the deer steak to allow the meat to soak up the marinade.
• Place the meat and the rest of the ingredients in a small dish and combine.
• Let sit over night before cooking by desired method.

DEER MARINADE

Steps:

• Mix all ingredients together until every thing is well blended and bullion is disloved.
• Pour over venison that has been placed into a ziplock bag. Place in refridgerator for 1-2 hours. It is best to marinate over night if the vension is a tough part of the deer example: a neck roast.
• Optional: I rinse the deer meat with cold water, and allow it to reach room temperture. I sear it in a cast iron skillet and proceed with what meal I choose to use example a stew or stir fry.