#elk steak marinade recipe

[donebydani]

Elk Steak Marinade In this delectable grilled dinner, lean and flavorful elk steak marinates in a savory concoction of soy sauce, Worcestershire sauce, and lemon juice. 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1.5 pounds elk steak, 1 tablespoon Worcestershire sauce, 1/2 teaspoon ground black pepper, 3 tablespoons canola oil, 2 tablespoons minced onion, 1 teaspoon garlic powder

[leannacarr]

Game Meats - Elk Steak Marinade Lean and flavorful elk steak marinates in a savory blend of soy sauce, Worcestershire sauce, and lemon juice in this tasty grilled dinner.

[damebubble]

Elk Steak Marinade In this delectable grilled dinner, lean and flavorful elk steak marinates in a savory concoction of soy sauce, Worcestershire sauce, and lemon juice.

[runofthemillshop]

Recipe for Elk Steak Marinade

Lean and flavorful elk steak marinates in a savory blend of soy sauce, Worcestershire sauce, and lemon juice in this tasty grilled dinner.

[rider3333]

Double tap if you love it. For recipe details click more.. . Cilantro Lime Elk Steak & Creamy Green Chile Cauli-rice 🔥 . Via @_one_healthy_nation_ . Steak and veggies is a classic #ketomeal 》this version just kicks up the flavor a bit! . . Steak Marinade: 1/3 cup avocado oil 1/4 cup lime juice 1 tsp garlic, minced 1 tsp dried cilantro 1/4 tsp cumin 1/4 tsp red pepper flakes 1/4 tsp seasoned salt ▪︎▪︎▪︎ Mix together and pour over steaks. Marinate for 30-60 minutes then cook until desired color. I air fried my steak at 400° for 10 minutes . . . Green Chile Cauli-rice: 1 pouch @_one_healthy_nation_ riced cauliflower 2 Tbsp butter 1/2 tsp garlic, minced 2 oz diced green chiles 2 Tbsp sour cream 3 Tbsp heavy cream 1 cup shredded mexican blend cheese 1/4 tsp onion powder 1/4 tsp garlic powder salt & pepper ▪︎▪︎▪︎ Melt butter in skillet and saute garlic for 2 minutes. Add cauliflower, green chiles, sour cream, and heavy cream. When mixture becomes bubbly, stir in cheese and seasonings. Let simmer 5-10 minutes . . . 🥦🍚 Fullgreen #lowcarb riced products are available at most major retailers including WalMart, Target, and Kroger. They are shelf stable and have no added ingredients 》find them in the rice aisle! . . You can click link in our bio 👇 @_one_healthy_nation_ to get Everything You Need for keto Success. Imagine… getting armed with : ✔ An eight-week meal plan ✔ A nutrition plan with food variety ✔ Meals that are based on personal food preferences ✔ Detailed recipes with step-by-step instructions ✔ A downloadable shopping list each week Simply follow the plan and you WILL succeed. ❌ Do Not Miss Out Limited Time Offer ✅ GO TO ( @_one_healthy_nation_ ) Click BIO Link 👉 @_one_healthy_nation_ #ketodinner #dinner #ketodiet #keto #ketogenic #ketogenicdiet #ketosis #ketogeniclife #ketolifestyle #ketofam #ketofamily #ketomeals #ketorecipes #ketones #lchf #lchfdiet #lowcarbfood #eatfatloseweight #ketolove #ketosisdiet #ketogains #lowcarb #lowcarbmeals #ketotransformation #ketogeniclifestyle https://www.instagram.com/p/COONBBKBSYx/?igshid=4b072tpqt6l6

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Making Beef Jerky at Home - Simple, Inexpensive, & Delicious!

Beef jerky is nothing more than dried meat, a shelf secure and nutritious, tasty treat. As moisture is removed, flavors concentrate, and any extra seasonings added into the meat take on a life of their own. Making beef jerky in the home is an incredibly easy procedure, and requires no special equipment. Beef jerky can be kept for lengthy periods of time without going bad, also leaves for a healthy, tasty snack every time. Most people think beef jerky is only found in hermetically sealed bags in the grocery store, however making jerky at home, out of any meat, is accomplished with only a few measures and might be tailored to some flavor you prefer, from sour, to sweet, to hot.

Before contemporary food processing, man made jerky out of any accessible meat, using no longer than sunlight or a campfire. As long as the meat is lean and ready correctly, it can readily be made into jerky. These days, a person can better tailor the results in any taste preference, and making jerky in the home is as simple as preparing the beef, marinating it and placing it out to dry. Nowadays, jerky is amazingly popular, and each grocery store appears to take some. It could be found in convenience stores, and in certain regions it is sold by the side of the street. Store bough jerky may be an expensive item, but and frequently the meat has been treated with additives. Also, any time you purchase a prepared item in the store, you need to expect to pay a premium within home made items. A simple way to keep down costs, and ensure that your jerky is just how you want it, would be to create it yourself. Jerky is also a simple way to preserve game meat such as venison or elk, which a lot of people may seek and find themselves with plenty of meat.

Creating jerky in your home is simple. There are a couple of straightforward rules of which you need to be aware to ensure both a safe and tasty item.

Most importantly, the meat should be lean. Oily meat will go rancid and won't dry correctly. Fat from the meat will bring about a subpar product which will not last long out of the fridge (or even inside). Commonly, beef can be utilized for jerky, in which case the very best cuts to use are flank steak or round steak. Various game meats like buffalo, elk, venison, caribou, and lots of others can also be utilized as long as lean cuts are selected.

Some people today swear by a dehydrator, which can be a multi-tasker than may be used for much more than simply drying meat. Even though a dehydrator can make excellent jerky, it is by no means essential and also an oven will easily suffice. A smoker may also make excellent jerky, while imparting a stronger smoky flavor, which many people appreciate. Sun drying is possible, but risky if proper security measures are not taken, and can also require a lot longer time to wash your meat efficiently.

The simplest way to prepare the meat would be by freezing it into the purpose of firmness but while it's not yet completely frozen. Cut the meat into strips no more than a quarter of an inch thick, half to three quarters of an inch broad, and six to eight inches for the perfect working size. You ought to cut the meat throughout the grain to ensure a suitable finished texture, and, be sure than all visible fat and gristle has been taken away.

Seasonings are numerous and varied. In the olden days, beef was only treated with pepper and salt and dried, which actually contributes to quite a satisfying end product. Meat is more commonly marinated these days, nevertheless, but there are still lots of dry rubs along with other methods utilized that can create good beef jerky. Some folks engage in what's called a 'quick cook' way to start the procedure, whereas the meat strips are dropped in a kettle of boiling water for a minute or two, which might kill any bacteria that may be on the beef also prepares the meat for a dry rub. While this is one method, often simply marinating the meat for a period of time results in greater depth of flavor and is just as safe; however both options create tasty beef jerky.

Making Beef Jerky

Most dehydrators will come with instructions for drying jerky, plus they generally vary from machine to machine. For many individuals, the oven is a handy way of making jerky at home, and is easy and easily available. For this, you'll require a wire rack for your own meat to dry and a cookie sheet or low pan underneath to catch the drippings. Broadly, set your oven to 140 degrees allow it to reach temperature. Prepare and marinate the meat in accordance with your directions (a fantastic, simple beef jerky recipe will follow this article). Put the strips of meat on the wire rack and place in the oven above the pan or sheet and leave the door of the oven open a crack. The beef jerky ought to be ready in six to eight hours, and you'll know when it's done when it's turned very dark, and when it's bent, it will marginally crack but not break.

Should you by chance get a smoker, this is a fantastic option too since the further smoke flavor in the smoker will enhance the taste of the jerky in a manner that liquid smoke only can not. Only a small handful of coals should be fine or eight bricks of charcoal if you don't have some timber useful. Don't forget to keep the heat down to approximately 140 degrees as you aren't attempting to cook the steak, only dry it out. You might need to bring a few coals as time continues, as it ought to take six to eight hours for your own beef jerky to be ready.

Storing your jerky

When your jerky has dried, allow it to cool completely before removing from the stand. Then place it into zip-lock luggage or air tight jars. It will keep a lot of weeks in the refrigerator, and will last years in the freezer. Just grab a piece for an anytime snack, or set it into a pocket or purse for an on-the-go treat. Beef jerky is simple and cheap to make at home, and an extremely nutritious treat for anybody, anywhere.

Easy Basic Beef Jerky Marinade:

1 1/2 lb Lean Boneless Beef

1/4 Cup Soy Sauce

1 ts Worcestershire Sauce

1/2 ts Onion Powder

1/4 ts Ground Black Pepper

1/4 ts Garlic Powder

1/4 ts Liquid Smoke

Vegetable oil cooking spray rack

In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and simmer for at least 6 hours or until next day, stirring occasionally; recuperate tightly following stirring. Dehydrate according to instructions above. Find out more info click jerky of the month club

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Venison Jerky Dish

A simple venison jerky recipe that can be used for other kinds of meat too. The ideal journey snack, filled with meaty taste.

I enjoy venison. Strangely enough, after I satisfied my spouse I began eating venison. And now? I'll take it over beef any day. Not that I do not enjoy a big, juicy beef steak. Venison ... I enjoy it. It's never tasted gamey to me. Just delicious, lean, red meat.

And jerky, of all kinds, has been a favorite treat of mine for ... well, permanently. I remember the very first time I bit into a piece of genuine jerky. My friends dad had actually made it when we were kids and I was connected. That things at the shop? They can keep it. However, real homemade jerky is delicious.

Venison jerky is easy to make, I like to let my own marinade for a day at a minimum, 2 days if I get busy. It's a terrific way to make sure the meat doesn't go to squander and it's the best trip treat for those long camping trips in the warmer months.

Tips for Making Your Venison Jerky Awesome

First, it doesn't matter what kind of roast you utilize. Just whatever you have on hand that you require to utilize up. You will wish to get rid of as much of the silverskin as possible if you have not already. Since silverskin in jerky equals pieces that are near difficult to chew up. They wind up tough and nasty.

To make slicing easier, I suggest you put the meat in the freezer for about an hour. You do not wish to freeze the meat. You just want it to be easier to slice and the partially frozen meat is simpler to slice.

If you ask my spouse, he will tell you at least 30 times that the method to make it is to purchase a meat slicer. We do not have the loan for such a contraption. Although it would be great to throw it through a slicer to wind up with gorgeous, thin-sliced strips of venison ... we will have to stick with doing it the old-fashioned method. Such a shame ... I know.

Anyway, back to the job at hand. You'll wish to cut the meat against the grain, while it is partly frozen. This will allow you to get good, thin strips. You don't desire them to be much thicker than around 1/4 ″. If they are, your jerky will take practically forever to dry.

Can I use an oven to make venison jerky?

You sure can. It will not be near as good as a dehydrator. We were talented a dehydrator from a hubbies good friend a few years earlier and while it isn't the outright best dehydrator on earth, it does its job. I have my eyes on the excalibur ... but not till funds allow. If you do use an oven, you'll

desire to turn the temperature level down as low as it will go. That's generally around 200 ℉. You'll have to put your venison in strips, not touching, on a rack and place cookie sheets or foil below it to catch the drippings. It's not ideal, however it will work. Mainlyyour meat will dry excessive in an oven. However, hello, deal with what you have. ld+json"> schema.org ","@type":"Dish","name":"Venison Jerky Recipe","author": ,"datePublished":"2018-12-18","recipeYield":"1 Pound","description":"Easy venison jerky recipe complete of meaty taste best for snacking on long trip or as nourishment while backpacking and hiking long distance. ","image": [" https:\ Yield: 1 Pound Venison Jerky

Recipe

Easy venison jerky dish full of meaty taste best for snacking on long journey or as nourishment while backpacking and hiking long range.

Active ingredients

1 LB Venison Roast (very finely sliced)

1/4 teaspoon Black Pepper

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 teaspoon Red Pepper Flakes

1/2 teaspoon Sea Salt

1 Tablespoon Honey

Guidelines

Start by eliminating all of the silverskin from your venison. Then, position it in the freezer for about an hour.Once the meat is cooled, slice it into slices about 1/4"thick and 1" wide. Roughly. This isn't a specific science. The thicker they are, the longer they will require to dehydrate ... In a large, non-reactive bowl (glass, stainless-steel, etc) combine the coconut aminos, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, sea salt and honey.Add the strips of

venison a few at a time to the bowl, stirring each addition to make certain each slice is covered well with the marinade.Cover the bowl, place in the refrigerator, and allow to chill for a minimum of 24 hours and up to two days. The longer it sits in the marinade, the saltier the meat will end up being. I periodically slosh it around, still covered, to make sure the marinade remains uniformly distributed on the meat.Once the meat has

marinaded, pull it out of the bowl onto cooling racks positioned on top of cookie sheets to drain them off a bit. Discard the marinade.Place the strips

on your dehydrator racks, ensuring they do not touch one another. Dehydrate at 160 ° F for around 4 hours or until the jerky is finished. You'll know it's completed when it bends and cracks, but does not break in half.Place completed jerky in vacuum seal

bags and vacuum seal to keep for numerous months. If you don't have a vacuum sealant, you can put them in ziplock bags for a couple of months. Store in a cool, dark location for best durability. Recommended Products As an Amazon Partner and member

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How do you consume your wild video game? Do you have a preferred deer recipe? Share with me in the remarks listed below or come join the conversation on Facebook or Instagram!

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Hit That Protein Goal With Mediterranean Chicken Kabobs

There’s been a trend in recent check-ins with clients have a hard time hitting their protein goals (especially while trying to stay within their fat). Here’s a recipe that’s easy to make and will take you away from eating dry chicken breast.

Ingredients

1 Large garlic clove

Chopped fresh rosemary

Chopped fresh oregano

1 Teaspoon salt

1 Teaspoon Pepper

1 cup (250ml) Lemon juice

1 teaspoon olive oil

2 x 4oz boneless skinless chicken breast (weigh uncooked)

200 grams chopped red bell pepper (1-inch pieces)

200 grams chopped red onion (1-inch wedge)

Steps

In a lare dish or a resealable plastic bag, mix rosemary, oregano, half salt and half pepper, 3 tablespoons lemon juice and half oil. Add chicken and coat. Seal bag and refrigerate for 30 minutes to martinate

Heat grill. In a small bowl, mix remainder of ingredients and set aside

Remove chicken from marinade and alternate chicken, onion and pepper on skewers leaving spaces between

Place skewers on grill over medium-high heat. Cover grill and cook 10-8 minutes occasionally turning and coating with lemon juice mixture.

Nutrition

per ~ 10inch skewer

5 Fat

6 Carbs

16 Protein

Get creative with this recipe! Exchange meat for your favourite alternative. For lean alternatives, use bison steak, elk steak, or turkey.

[survivalhuntingtips]

Best Elk Meat Recipes Slow Cooker 2019

Elk is healthy red meat, normally low fat and cholesterol. Indeed, in this article, we look at Elk Meat Recipes Slow Cooker preparation. Elk meat has both low cholesterol and fat than even boneless, chicken bosom—while giving an equal measure of protein contained. The flavor is sufficiently comparable to the beef and can be substituted almost anyplace you would utilize basic beef.

The purpose of elk’s better nutritious profile additionally occurs than be its boss culinary ruin: absence of fat. The elk normally lean to the point its more inclined to overcooking than chicken or beef. The best tasty way Elk Meat Recipes Slow Cooker is done at the low and moderate heat.

Low and Slow

Preparing meats delicately with a touch of fluid separates the intense connective tissues after some time and injects the meat altogether with the kinds of the dish. Elk Meat Recipes Slow Cooker is the best option. Changing to cooking techniques like stewing, moderate cooking, and harder cooking for harder cuts from the shoulder, neck, back-end, and shanks, for example, Osso Bucco, hurl broil and stew blocks.

The large roast or ground elk profits by long cooking as well. A pleasantly Elk Meat Recipes Slow Cooker prepared and cooked elk broil influences a phenomenal profound woods to pot cook. Ground elk makes incredible bean stew. Likewise with a great deal of other different meats, then choosing a slow cooker is the best companion

Shredded Elk Sandwiches. The sloppy treatment in your moderate cooker. Then slap this smoky, tart blend on the Kaiser bun and begin off.

Elk Chili. Try this simple stew formula as composed, or simply use the ground elk for ground meat in your most loved formula. The more drawn out cooking time and more delicate the elk.

Elk Shepherd’s Pie. The ground elk isn’t bound for the bean stew pot. Spread with an assortment of crisp vegetables and finished with pureed potatoes, ends making a great shepherds pie.

Onion Roast Stroganoff Elk—Slowing cook of huge pieces of elk for a considerable length of time over low warmth to make them softer. The long, delicate cooking will implant the meat where it counts with enhance. Then shred before serving while scooping a plate of egg or other plain starch.

Best Elk Meat Recipes Slow Cooker For You.

Most Elk Meat Recipes Slow Cooker can be effectively adjusted to various elk meat cooking formulas, simply think about the essentials cooking process on the best way preparing elk meat and adjust your recipe to fit. The more you continue enjoying elk meat, and profit by getting a healthy heart.

Below shows one of the best Elk Meat Recipes Slow Cooker.

Championship Elk Chili

Via: food52.com

Confirmation that chilly can be healthy without being oily.

Serves 6 to 8

Requirement.

Two tablespoons of olive oil

Half of the yellow onion that is slashed.

One pound ground elk

Five cloves garlic that is minced

Two teaspoons of cumin

Two teaspoons of smoked paprika sweet

Two tablespoons of chilly powder

One ancho chill

One dim lager

Eight ounces of unsalted tomato sauce

Two tablespoons of masa harina

One would red be able to kidney beans that are washed

Half glass meat or the veal stock

Also, have the extra garnishes:

Chili cheddar fritos

Salted jalapenos

Shrewd sharp cheddar

Warmth the oil enough substantial pot to med-high. Include the elk, then season with a touch of pepper, salt, and dark colored it for 7 to 8 minutes until the point that the pink is no more.

Include the cleaved onions, garlic and cook for a few more minutes. At that point include the cumin, paprika, stew powder, ranch bean stew, tomato sauce, and the flushed beans. Disintegrate masa harina in stock and then add to the pot. In case the stew appears to be too thick, don,t forget some more lager. Drink what doesn’t go into chili.

Then serve into a bowl with Fritos, cheddar, onions and jalapenos. Then get a cool beer or the Texas Tea to enjoy the meal.

The Simple And Delicious Elky Steak Marinade

Via: nevadafoodies.com

Served to 4

Requirements.

Three tablespoons of canola oil

Two tablespoons of minced onion

One tablespoon of lemon juice

1 tablespoon of Worcestershire sauce

One tablespoon of soy sauce

One teaspoon of garlic powder

Half teaspoon of ground dark pepper

Half pounds of elk steak

The Directions On Cooking.

Whisk the canola oil, lemon juice, onion, Worcestershire sauce, garlic powder, soy sauce, and the pepper into the bowl until the point that marinade is very much blended. Place the elk steak into a substantial re-sealable plastic sack, after that pour marinade on meat. Coat the meat with marinade, press out air, and then seal sack. After that marinate in the icebox for no less than 4 hours, with close checking often.

Preheat barbecue for medium warmth and softly oil the mesh. The drain the elk steak and dispose of marinade.

Then cook the steaks on the preheated flame broil until the point when they are starting to firm and somewhat pink in the inside, 5 minutes for each side. Check on the thermometer embedded into the inside should read 140 degrees. After that remove and serve to enjoy while hot.

The Big Thaw

A large portion of your elk will be getting from the freezer, therefore knowing how to defrost it securely to abstain from becoming ill.

The best technique for defrosting is in the cooler daily. Place the wrapped parcels onto a heating skillet or the pie plate and another compartment to get any trickles. More slender packages ought to defrost completely in multi-day, while thick dishes may take 2 days, either more days to completely defrost. A slow defrost leaves the elk in good condition and negligible dampness.

If don doesn’t have time, then you need to utilize the meat at the present time and defrost it under the running water. Expel butcher’s paper wrapper and then place elk into a resealable plastic pack. Then press out all air as could be expected, seal the pack, and place into an expansive compartment in the sink. Filling the compartment with cool water, at that point decrease the stream of water. Making water circling on meat and will defrost it rapidly. Despite the fact that the water is cool, it ain’t solidified, so it will make the meat defrost. Avoid the development of microscopic organisms on the meat.

Abstain from utilizing the microwave to defrost the elk. Microwaves will always defrost the meat impartially, Therefore cooking a few sections while leaving different parts of the elk still solidified.

Conclusion

The above Elk Meat Recipes Slow Cooker tips can be used in preparing the meal.

Source: https://survivalhuntingtips.com/best-elk-meat-recipes-slow-cooker/

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Venison Marinades

Photo by Holly A. Heyser

“What marinade do you use?” is perhaps the most common question I get when people ask me about cooking venison.

Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. But there is most definitely a place for marinades in venison cookery. You just need to know when to break out your favorite marinade, and when it’s better just to make it a sauce you serve at the end.

Why marinate?

Marinades are acid-based (or occasionally enzyme-based) liquids or loose pastes that are used to infuse meat (or veggies) with flavor, while at the same time tenderizing them. At least that’s the theory.

Bathing venison or any other meat in an acidic sauce (or with certain fruit juices like those from papaya or pineapple) will indeed break down some of the muscle tissues on the outer surface of the meat. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days.

The bottom line is that acidic marinades don’t tenderize meat, and those with raw ginger, pineapple or papaya juices just make the meat mushy. I can hear you saying, “But when I marinate venison roasts, they are absolutely more tender than when I don’t!” And you are right, but it’s not the marinade that is making your roast more tender.

According to the great French food scientist Hervé This, long marinades do have an effect: “The meat is more tender,” This told the Washington Post. “But it is not the marinade that makes it tender: It is time. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. And you know when meat matures, it becomes tender.” This is the secret behind the long marinades in German sauerbraten, which can marinate for a week in the fridge.

And marinades do impart flavor onto the meat’s surface. Even a few minutes’ worth of marinating time will give you some added flavor in the finished dish because the flavorful liquid soaks into any crevices and cuts in a piece of meat.

Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines created when meat is cooked by a direct, open flame, i.e., grilling. This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier.

Which cuts?

Because marinades can only penetrate a few millimeters into a piece of meat (at best), you’ll want to use cuts of venison that aren’t too thick. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on.

Or, go the sauerbraten route and marinate a large roast for a week or more. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades!), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. It’s the wet-aging of the meat for a week that does the trick.

One thing a marinade will not do? Tenderize silverskin and connective tissue. You absolutely need to trim all this off before marinating because not only will it not tenderize, the silverskin will actually block the penetration of a marinade.

How to do it?

You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Or you can vacuum seal it. Do this in the fridge to slow the growth of any bacteria.

A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. You’ll get more flavor that way.

When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. Wet meat won’t brown.

If you want to use your marinade as a sauce, you can do one of two things: Boil your marinade for 5 minutes before using it, or, if this will destroy your marinade (like chimichurri, which relies on raw, fresh herbs) make more than you need for the marinade and use the extra as the sauce. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning.

Sample Marinades

Here are a few worth using. I’ll start with some that need no recipe.

Italian dressing. Yep. The classic. Any sort of oil and vinegar dressing works fine as a marinade.

Buttermilk. It’s acidic all by itself, and thick enough to use as the base to a batter or crust, the way you do with buttermilk fried rabbit.

Citrus. Like orange juice or lemon or lime juice. Pretty harsh stuff, but it works if you don’t marinate too long. A few hours should do it.

Soda. A Southern classic. Marinating in RC Cola or Dr Pepper or whatever is a thing. And it’s not terrible. Watch the sugar content, though, as it can burn on the surface of your venison if you are grilling over high heat.

Worcestershire Sauce. More of a Northern classic, I like this one a lot. It’s a sauce and a marinade all in one. Worcestershire is also a hallmark of western Kentucky BBQ.

Soy Sauce. More of a brine than a marinade, the salt level in soy sauce can be pretty severe, and it will darken your meat dramatically. Use only for an hour or so, or dilute it.

Here are a few marinades from around the world. All can be scaled up, and all are for about 1 to 2 pounds of meat.

Real Teriyaki

You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. And if you make it yourself you can adjust the flavor to your liking. Just watch the sugar content, and don’t take it too much higher than what I have here, as too much will scorch. Mix together all the following ingredients before marinating.

1/2 cup sake

1/2 cup mirin, a Japanese sweet wine

6 tablespoons soy sauce

1 heaping tablespoon sugar

French Red

2 cups red wine

2 to 6 bay leaves

A dozen or so black peppercorns, cracked

A healthy pinch of salt

2 teaspoons dried thyme

1 teaspoon mustard seeds

Bring all this to a boil, then cool to room temperature before marinating.

Das Marinade, a German Marinade

2 cups lager beer (dark or light)

1/2 cup malt vinegar

1 teaspoon mustard seed

1 teaspoon caraway seed

1 teaspoon salt

1/4 teaspoon celery seed

2 tablespoons minced parsley

Bring all this to a boil, then cool to room temperature before marinating.

Greek style

This is a good summer marinade.

1/2 cup lemon juice

Grated zest of 2 lemons

1/4 cup olive oil

1 teaspoon salt

1 teaspoon black pepper

1 heaping tablespoon dried oregano

Mix it all together and coat your venison with it.

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

Buzz all this into a puree in a blender. Or you can mash it together in a mortar and pestle.

Korean Bulgogi

This might be my favorite marinade of them all. I grew up with this one; my mom marinated flank steak in a version of this sauce. It’s sweet, savory and sour all at the same time.

4 green onions, chopped

2 tablespoons grated ginger

4 garlic cloves, mashed and chopped

2 tablespoons toasted sesame seeds

2 tablespoons sesame oil

3 tablespoons sugar

2 hot chiles, minced

1 tablespoon molasses or Asian plum sauce

1/4 cup mirin, rice wine or lemon juice

1/3 cup soy sauce

Buzz them all together roughly in a food processor. You don’t want this smooth.

Source: https://honest-food.net/venison-marinades/

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This Beer Marinade Elk Steak Recipe Is What You’ve Been Looking For

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