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Wildgame Marinades and spices


 
 
 
Black Bear Marinade Flash Camp Marinade
Deer Meat Jerky Marinade Marinade for Deer
Wild Marinade Basic Liquid Game Marinade 
Marinade For Venison Steaks Quick And Easy Venison Marinade
Deer Jerky Marinade Marinade for Deer
Marinade For Venison Steaks Marinating Sauce For Deer Ham
Sauce For Deer Venison Marinade
Venison Marinade 2 Wild Game Gravy
Beef or Venison Marinade Hot Jerky Marinade
Sweet And Sour Jerky Marinade

Sweet And Sour Jerky Marinade

1/2 cup red wine vinegar (I prefer balsamic)
1 tsp. garlic powder
2 tsp. salt
3/4 cup pineapple juice
1/2 cup brown sugar
1/4 cup soy sauce
1/4 tsp. ginger
3 lb. lean meat cut into strips

Mix all ingredients together. Place meat strips in marinade and refrigerate
for at least 6 hours. Stir mixture occasionally to make sure all the meat is
covered. Dry following the technique mentioned earlier.



Hot Jerky Marinade

2 tsp. chili powder
2 tsp. dried garlic powder
2 tsp. dried onion powder
2 tsp. pepper
2 tbs. salt
1 tsp. brown sugar
1/2 tsp. liquid smoke -- (1/2 to 1)
1 cup water
2 lb. lean meat cut into strips

Mix all ingredients together. Place meat strips in marinade and refrigerate
for at least 6 hours. Stir mixture occasionally to make sure all the meat is
covered. Dry .



Beef or Venison Marinade

1 c. salad oil
1 tsp. mustard
1 tsp. salt
1 tsp. pepper
3/4 c. soy sauce
1/2 c. lemon juice
1/4 c. Worcestershire sauce
2 cloves minced garlic

Marinate meat in refrigerator for 24 hours in a covered
pan. Drain 3 to 4 hours before serving on paper towels in
refrigerator before cooking.


Wild Game Gravy

After frying wild game, add 1 tablespoon chopped chives,green onions or onions to the skillet and sauté 2 minutes.

Stir in 4 tablespoons flour. Add one cup milk and one of beef or chicken broth, or water, one tablespoon chopped parsley and salt and pepper to taste. Simmer until thickened.

For Wild Game Sawmill Gravy, add to the Wild Game Gravy recipe 1/2 teaspoon powdered mustard, 2 tablespoons ketchup and a dash of Tabasco sauce. Serve the gravy over wild or white rice or boiled potatoes.



Venison Marinade 2

1/2 c. brown sugar
1/2 tsp. onion salt
venison
1/2 c. vinegar
1/4 tsp. garlic salt

Mix together the sugar, vinegar and salts well.
Marinate venison several hours, stirring or turning occasionally to make sure that all portions of the meat soak in the marinade.  Drain steaks; flour, salt and pepper to taste and fry. If you do not use pre-tenderized meat, you may wish to tenderize it yourself with a kitchen
mallet, prior to marinating.



Venison Marinade

1/2 clove garlic, crushed
1/2 tsp. salt
1/2 c. white vinegar
water to cover meat

Combine garlic, vinegar and salt. Add venison and enough water to cover meat. Cover and refrigerate 48 hours.
Drain. Broil, fry or roast.



Sauce For Deer

4 tbs. vinegar
6 tbs. catsup
3 tbs. mustard
3 tbs. Worcestershire sauce
4 tbs. brown sugar
1 tbs. Texas Pete
2 tbs. chili powder
4 tbs. water
8 tbs. butter or margarine
2 tsp. salt

Simmer sauce in pot.
Bake deer in 2 cups of vinegar for 3 hours or until
done. Pour off vinegar. Pour sauce over deer and bake 1 hour
at 300°.



Marinating Sauce For Deer Ham

1 whole deer ham
2/3 c. vinegar
2/3 c. soy sauce
1/2 tsp. mustard (prepared mustard)
1/2 tsp. paprika
cracked pepper

Clean deer ham. Mix all the ingredients, pour over ham
in large baking pan. Soak 12 hours on one side, turn and soak
12 hours on the other side (24 hours of soaking in all). Bake,
covered, to desired doneness. A thermometer is recommended,
inserting into thickest section of meat. Bake at 350 °.



 

Marinade For Venison Steaks

1 1/2 c. oil
1/2 c. Worcestershire sauce
2 tbs. dry mustard
salt and pepper to taste
1 c. red wine
1 1/2 tsp. parsley flakes
2 cloves garlic, crushed
1/3 c. lemon juice
1/2 c. soy sauce
2 bay leaves
1/4 c. chopped onion

Mix all ingredients in a nonmetal bowl. Add meat and
store in refrigerator. Marinate venison steaks overnight.



 

Marinade for Deer

1 lemon, juice of
1/2 c  vinegar, wine
1/4 ts tarragon
2 onions, sliced
1 tsp. chili powder
1/2 c  water
2 tsp. salt
2 bay leaves
1/4 tsp. pepper, black
1/2 c tomato catsup
1 garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups,
gravies, or later use with another meat.



Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 c  wine, dry
1/3 c  lemon juice
1/4 c  onion, minced
1/4 c  brown sugar
2 tsp.  liquid smoke
1 tsp.  seasoned salt
1/4 tsp.  pepper
3  bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat,spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 °) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.



Quick And Easy Venison Marinade

1 medium onion, cut into small pieces
2 tsp. vinegar
1/4 tsp. allspice
3 shakes nutmeg

Marinating your venison before frying will increase its
flavor and tenderize it. Combine above ingredients with enough
water to cover 3 or 4 pound of venison steak and allow to
marinate overnight in refrigerator. When ready to cook, remove
steak, salt and pepper, then flour both sides. Fry slowly in
cooking oil.



Marinade For Venison Steaks

1 1/2 c. oil
1/2 c. Worcestershire sauce
2 tbs. dry mustard
salt and pepper to taste
1 c. red wine
1 1/2 tsp. parsley flakes
2 cloves garlic, crushed
1/3 c. lemon juice
1/2 c. soy sauce
2 bay leaves
1/4 c. chopped onion

Mix all ingredients in a nonmetal bowl. Add meat and
store in refrigerator. Marinate venison steaks overnight.



Black Bear Marinade

1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs. dried tarragon
Salt and pepper to taste

Place meat in roaster, roast or steaks, in marinade and cover and
refrigerate overnight turning often prior bedtime. Remove from
marinade approx., 2 hr.. prior to cooking to allow meat to come to
room temp.
Strain marinade and reserve liquid for gravy. Pre-Heat oven to 350 ° turning the roast and or steaks halfway through cooking time. About 3 hours. for 4 1/2 lb. roast.

GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant. Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8.
 
 


Wild Marinade

1/4 cup soy sauce
1 capful liquid smoke
Cajun seasoning
garlic powder or garlic salt
1/4 cup lemon juice
Italian salad dressing
3 tbs. or 1/4 cup vinegar
pepper to taste
 

Mix all together and marinate steaks for at least 30 minutes. Marinate roasts overnight.

*This recipe works best  for deer steaks or bear roast, but any meat may be used. Bear roast can be cooked at 275°F for 4 hours, covered.
 


Wild Game Spice

1/2 tsp. thyme leaves
1-1/2 small bay leaves
1/2 tsp. whole allspice
1/2 tsp. juniper berries
1/2 tsp. coriander seed
1/2 tsp. celery seed

Grind all ingredients together (pulsing on and off for three or four
minutes in a food processor, or use a spice grinder).


Game Spice

(Can be used on all game birds, pates, and wild game roasts before
cooking.)

1 cup ground black pepper
1/8 cup ground allspice
1/4 cup ground juniper berries
1/4 cup ground thyme
1/8 cup ground bay leaves
1/4 cup ground coriander

Mix black pepper, allspice, juniper berries, thyme, bay leaves and
coriander. Store in a tightly closed container.


Flash Camp Marinade

4 steaks (any big game will work)
garlic salt
lemon pepper
teriyaki sauce
beer or wine

Put steaks (use whatever size you like) into a steep sided bowl. Rub
on garlic salt and lemon pepper, then shake in a liberal amount of
teriyaki sauce. Pour in a small amount of beer, but just enough to
cover the meat. In a civilized environment, white wine makes and
excellent replacement of beer.

Marinate for only a short time so that you don't mask the flavor of the
meat (about 15 to 20 minutes is plenty of time). And don't go
anywhere near a frying pan! Cook the steaks on a barbecue or, better
yet, on a grill over campfire coals. Cooking time will depend on the
thickness of the cuts, but never cook past medium-rare. Because of
game meat's low fat content, this will ensure that the steaks are
tender and juicy. Serves 4.

Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)



Game Sauce

Combine 6 tablespoons orange juice concentrate with half a cup each of
ketchup, sherry and currant jelly. Beat, then let stand for a day in the
refrigerator. Serve it warm or cold with game birds or venison.

Source: Wildlife Chef


Basic Liquid Game Marinade
 

2 md carrots, peeled and chopped
1/2 lg. yellow onion, peeled,-chopped
1 shallot, peeled and chopped
1 tbs. olive oil
2 1/2 c hearty red wine
1/4 c red wine vinegar
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 tsp. sea salt or kosher salt
6 whole black peppercorns

Sauté chopped vegetables. in olive oil in a non reactive pan until lightly browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer
for 10 minutes.
Cool before using. Marinade may be made ahead and refrigerated for 1 to 2 weeks.

 Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.



Marinade for Deer

1 lemon, juice of
1/2 c  vinegar, wine
1/4 tsp. tarragon
2 onions, sliced
1 tsp. chili powder
1/2 c  water
2 tsp. salt
2 bay leaves
1/4 tsp. pepper, black
1/2 c  tomato catsup
1 garlic clove, crushed

Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups,gravies, or later use with another meat.



 
 

Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 c  wine, dry
1/3 c  lemon juice
1/4 c  onion, minced
1/4 c  brown sugar
2 tsp.  liquid smoke
1 tsp.  seasoned salt
1/4 tsp.  pepper
3  bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat,spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 °) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.
 
 
  

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