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Old 12-08-2012, 07:09 AM
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What is your favorite marinade?

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I know some don't use them but I occasionally like to let my venison steaks and backstraps/tenderloins soak overnight in a good marinade.

We use soy sauce, Worcestershire, brown sugar (enough to cover the bottom of your pan or dish), lemon juice, garlic powder, black pepper to taste and a touch of ginger.

Grilling is my favorite. I like to sear them and then cook it to where it is just pink in the middle. It makes an awesome steak.
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Old 12-08-2012, 10:44 AM
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Dale's marinade does wonders for any meat. I need to start buying it by the barrel.
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Old 12-08-2012, 03:20 PM
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Sometimes, just a bath of Kikkoman teriyaki for about 4 hrs. Other times, Tiparo Fish Sauce for about an hour, and it doesn't take much. Doesn't sound right, does it? But, it is really good. When I don't plan ahead, I just put some Worcestershire and garlic salt on the meat on an open plate, then grill it.
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Old 03-01-2013, 09:11 AM
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Originally Posted by jodum View Post
Dale's marinade does wonders for any meat. I need to start buying it by the barrel.
Gotta agree with the dales...excellent alone or you can jazz it up a bit by adding some pineapple juice and red pepper flakes.

For fish, I like to mix teriyaki and italian dressing 50/50. Great for cobia, dolphin, wahoo, then grill
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Old 09-04-2013, 01:05 AM
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MOJOE Marinade Recipe, From Bobby Flay on the Food network it's for Pork, but can be used on either Beef or Game like Venison, Rabbit, Squirrels etc.
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Old 12-17-2013, 07:01 PM
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Originally Posted by jodum View Post
Dale's marinade does wonders for any meat. I need to start buying it by the barrel.
It doesn't get any better than Dale's, just don't let it soak for too long, I think 30 mins is plenty! It also makes some of the best jerky you will ever taste. I like to use ground venison and mix a little Dale's into it, not too much and load the dehydrator with a jerky cannon then sprinkle red cayiene pepper on it.
The biggest problem will be making enough, it's that good.
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Old 12-18-2013, 01:38 AM
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Had some grilled venison chops last evening. What I do to prepare them is, I soak them in a weak solution of salt water overnight, then rinse them off with cold water and place them on paper towel to absorb moisture. I then coat each side with some vegetable oil and sprinkle garlic powder, on one side, and grill until almost done.
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Old 12-18-2013, 05:17 AM
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I admit to never using any marinade until very recently when there was a couple of suggestions on here about grouse breasts. I gave it a shot(no pun intended) and mixed up some dark soya sauce, crushed some garlic and chopped it fine, a small amount of sunflower oil and a very small amount of some chilli paste I have, which you need to put on full nuclear protection clothing to use. I laid some pheasant breasts in this and turned them over for about 6hrs. They were good. I then used the grouse breast recipe featured on here and they where even better.
I then did some muntjac deer steaks for supper when we had a couple of friends visit in the same marinade .....
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Old 12-18-2013, 02:33 PM
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We take a small venison roast, cut it in halves or quarters, and cover it with a jar of picante sauce or medium salsa. Most of the time this occurs in a crock-pot or other slow-cooking device. After at least 4-6 hours, the meat is shredded with forks and other taco/burritos fixin's are prepared. If taken to a party or potluck, there are NEVER any leftovers.
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Old 12-19-2013, 02:27 PM
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My "go to" marinade for venison steak is Italian salad dressing -- usually one of those that you mix up yourself (like Good Seasons).

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Old 12-25-2013, 03:30 AM
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Jack Daniels EZ Marinade in either Mesquite, Honey Teriyaki, Garlic & Herb, good for anything from Venison, Beef, up to Coyote's & Grizzly Bear meats. Great stuff.
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Old 12-25-2013, 06:01 AM
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50/50 soy sauce and coffee for your venison soak about 4 hours and use it for shish kabobs.
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Old 09-17-2014, 08:28 PM
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John Henry or Stubbs make some great Beef & Pork Marinades & Rubs,? That work great also on all game meat.? I doctor them up sometimes by adding in some Honey & Brown sugar & Apple Cider Vinegar.
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Old 09-18-2014, 12:33 PM
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I like Moroccan Powder and light soy, mix and rub on.
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Old 09-19-2014, 08:00 PM
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4 oz soy sauce
2 oz dark toasted sesame oil
two level tablespoons brown sugar
2 cloves garlic crushed
tops of about a half of a store-sized bunch of green onions, chopped
1" or so piece of ginger micro-planed
soak strips of red meat for 2-4 hours at room temperature
grill very hot and quick, especially venison. Unbeatable.
Also good as a marinade and baste for salmon grilling
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