The best marinade for a venison roast ?!
Thanks.
Answers: I tend to use the same marinade for my deer meat everytime I cook it (tryed and true) but I'm ready to try something different.
Thanks.
1 cup Red wine vinegar
5 leaves of fresh basil , torn
1 medium sweet onion chopped
3 cloves of garlic , minced
1 Tablespoon of parsley
Kosher salt and ground black pepper to taste
Mix all ingredients together and pour in a large plastic resealable bag (hefty or glad,etc.) add roast let marinade in the refrigerator for 8 hrs or more turning occasionally.
I love to use dried onion soup mix with water and then cook it in your crockpot with potatoes onion and carrots. YUM!!
Venison Marinade
A tasty marinade for venison steaks.
by DiB's
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup olive oil
1 medium onion, diced
5 cloves garlic, minced
1 teaspoon grated fresh ginger
10 juniper berries, crushed
1 teaspoon orange rind
1 teaspoon black pepper
Whisk all ingredients together and marinate the steaks for 2 hours.
Grill to preference
http://www.recipezaar.com/11718
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I don't specifically use a marinade, however, you might enjoy my version: for venison roast:
Rub liberally with garlic butter, and then simply roast in the same roasting pan as a smallish pork roast. When cooked together like this, both roasts have a unique flavor, which I find quite pleasing. (A bit of basting during the roasting is optional.)
The bonuses, of course, are that the diners all have a meat option. Choice is great for anyone who is a bit "iffy" about dining on venison. Secondly, the prep and wait time is virtually nil.
Hope you try this and enjoy it...bon appetit!
take a deep baking dish, cover with alumn., foil allow enough to cover & seal the meat inside.
Mix 1 large package of Liptons onion soup mix with water pour over the venison, add fresh mushrooms, cut onions in strips & place over the meat. cut red potaotoes in cubes approx. 1 inch. seal aluminum foil. and bake at 350.
serve with wild rice & a really good fresh veggie.
and dont forget the french bread.
Take whole head of garlic. Cut off the bottom, douse with olive oil and roast in bowl in oven (cut side up). Roast at 450F for about 10-15 min (should start getting brown) . Remove cloves from peels and crush into paste. Wisk this with equal parts whole milk and red wine (yes I said milk). Season with salt, pepper and thyme.
Use to marinate overnight and baste while cooking.
My cousin slaughters his own lamb and I use this for lamb chops all the time. I've used it for venison too - it's great. The milk makes the meat more supple and less gamey. Makes a great gravy when added to sauteed mushrooms and onions and a roux too!