Venison Steak Marinade Red Wine Vinegar
If you have some venison tenderloin, this marinade is sure to bring out its natural flavor without masking any of the gamey taste. When marinating deer, it is important that you know a few details about the meat, such as where the deer came from and what it was eating. Although you can buy venison in the grocery store, or at least in some grocery stores, some people prefer to hunt their own, which is why you need to know more about the particular animal you are using.
Deer which are harvested in the North will have a stronger flavor than deer in the South which are fed on foodstuffs such as soybeans and corn. Bucks shot during the rut will be tough and very strong-tasting. The amount of time you leave the marinade on the venison depends on the deer’s age and how tough or tender the meat is. The tougher or older the meat, the longer you should marinate it. Once the meat has been marinated you can either grill or roast it. Boil up the marinade to make a wonderful sauce to serve with the deer.
In this steak marinade, red wine vinegar, red wine, garlic and four types of herbs are combined for a rich flavor, which really complements the venison taste. Plan to marinate your venison well in advance, since you might have to leave the marinade on for more than a day. Serve the finished meat with roasted or baked potatoes and your favorite vegetables.
- 4 lbs venison tenderloin
- 2 minced garlic cloves
- 2 bay leaves
- 1 cup red wine
- 1 chopped onion
- 2 fresh thyme sprigs
- ½ cup red wine vinegar
- 2 fresh rosemary sprigs
- Add the marinade ingredients to a bowl and mix well.
- Transfer this mixture to a Ziploc bag and put the venison in there.
- Close tightly, pressing out as much air as possible.
- Put the meat in the refrigerator to marinate for 12 to 36 hours, turning occasionally.
- Preheat the oven to 325 degrees F.
- Remove the venison from the marinade and put it on a roasting rack in a roasting pan.
- Roast for 2 to 2½ hours or to your desired degree of doneness.
- For medium rare, the internal temperature of the roast should be at least 150 degrees F.
- Let the roast stand for 15 to 20 minutes before carving.
- While the meat is cooking, heat the marinade in a saucepan over a medium heat, simmering until the liquid is reduced by ⅓.
- Serve this sauce with the venison.
This is a rich-tasting marinade, suitable for venison which is a rich-tasting meat. The word venison usually refers to deer, but it can also refer to other game animals such as wild boar or antelope, anything killed by hunting in fact. This marinade would be suitable for those too. Venison can be enjoyed as steaks, jerky, ground meat, sausages, tournedos or roasts. It takes a bit like steak but is gamier. The texture is finer than beef and it is also leaner although some cuts can be tough. The next time you are lucky enough to have some venison steaks, why not make this delicious red wine and herb marinade for it?
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