Hunting Forum

I'm the kind of hunter that hunts anything and everything that is legal (and that I can afford). So I was curious just what everybody uses to marinade their game. I don't have a recipe or I would gladly share. Hope to get some good recipes.

Aim small miss small!

If I end up wrapping anything in bacon(like duck, deer, dove), I sautee onions garlic and jalapenos, and then stuff that inside with a little cream cheese. Wrap in bacon and marinate in italian dressing and pickapepper over night and grill.

So I guess italian dressing mixed with pickapepper is my favorite marinade for anything grilled. Italian dressing seems to take out the gamey taste

Hey thank you. Sounds great I'll give it a shot this weekend and let you know how it goes.

I like to use Lawry's lemmon pepper or hawaiian marinades.I like the lemon pepper with venison and the hawaiian with grouse or woocock.

I put butter with a little olive oil (keeps butter from burning) and some fresh garlic in the frypan and slap the steaks in. Marinades are for wooses.

Dana..... I took a back strap out of the freezer yesterday and tried your marinate. WOW!!!!! Thank you so much for sharing with us. It's so simple and yet so awesome. I marinated for 2 hours. Amazing taste and tender. Kept the middle pink and it was perfect!

Dana..... I took a back strap out of the freezer yesterday and tried your marinate. WOW!!!!! Thank you so much for sharing with us. It's so simple and yet so awesome. I marinated for 2 hours. Amazing taste and tender. Kept the middle pink and it was perfect!

Glad you liked it.  I have 4 big ribeyes marinating now. (I get a hankering for beef once in awhile)  I was going to grill them last night but we decided to do some fishing from the bank and I wasn't about to start cooking dinner 8:00 at night when we got home.  So these steaks have been marinating overnight.  Can't wait to fire up the grill in about an hour.

Well here we go-----------try this on red meat---------buttermilk and texas pete-----make the bmilk red and let marinate overnite-drain and grill---if you don't like this there is something wrong with you--oh---salt&pepper to taste-of course garlic is in there to..yummmmmm--yummmmmm---my 2 cents---Bogator

i use butter milk and Italian dressing but not together

I don't normally marinade any of my game meats unless it's something like a front shoulder roast..now that is said, I'm not sure if you would call what I normally do a marinade..I rub the meat with evoo then season it with "season all", pepper and garlic powder...heck I do that with about all the meat I cook..particularly for the grill...I also let anything I'm cooking come up to room temp before grilling or frying...meats, veggies etc...when grilling (hot and fast) or for BBQ (low and slow) I'll sometimes make a baisting sauce..using an asundry of stuff like soy sauce, rice wine vinager, hot sauce, balsomic or something of that nature as a base...generally something acidic...including lemon, lime or orange juices....once in a while it'll be just plain ol'l mater based BBQ sauce...

Allegro makes an awesome marinate. They have about 5 different flavors. I use what they call allegro game tame on all my duck, pheasant, rabbit, and deer. Marinate it over night with this and stuff with onions and peppers, then wrap with bacon and whatever else you want to do to it. The marinate is made in Paris, TN. I'm making my mouth water just talking about it.

I recently have just been grilling with a little salt, but I used to use this one that I think is pretty darn good. OK, Here goes:

Dry Ingredients:
Seasoned Salt
Thyme
Oregano
Garlic Powder
Basil
Meat Tenderizer (optional - flavored or unflavored)

Wet Ingredients:
2 Tsp. Kitchen Boquet Browning and Seasoning Sauce
1 Tbsp. Vegetable or Olive Oil
1/2 cup Dry Red Wine (burgandy)

Put your meat in the pan you'll marinate in overnight. (In other words, don't do the dry spices on a cutting board and then transfer the meat to the pan. Anything that misses or falls off, you'll still want in the pan.)
Sprinkle meat to cover with each dry ingredient. Only cover 1 side. (When you're done with this step, you should hardly be able to see the meat, as you'll have it completely covered with spices.
Add the wet ingredients. You should have enough to cover the meat to about half its depth. If you need more, double the wet ingredients and add a few more sprinkles of each dry ingredient.
Flip the meat several times until all the ingredients are mixed into a really nice brown marinade. Cover and refrigerate overnight. Flip meat in morning and eat that evening. If you wait too long, the wine taste gets strong, so I recommend only letting it go over 1 night.

Crap, I messed up. Its 2 Tablespoons of Kitchen Boquet and 1 Tablespoon of oil.

Basic European-type venison/elk marinade:
2 cups cheap Cabernet Sauvignon
8 Juniper berries or 1-2 tablespoons plain gin (such as Gilbey's, no fancy stuff like Tanqueray or Sapphire)
8 garlic cloves, crushed, not chopped
1/2 tsp Allspice
1/4 tsp white pepper
6 whole cloves and 8 whole pepper corns
In a large plastic bag or sealable canister, this will marinate 5-10 lb roast for 6-12 hours (thicker = longer time) in the refrigerator. Remember to turn the meat 2-3 times.
Drain, discard marinade. Pat dry.

Basic venison recipe:
Slice roast into 1/2 to 1" thick slabs and quickly sear to brown in a very hot frying pan with a little olive oil. No more than 5 min. It spatters all over - not to worry - this is ART.
Set meat aside and brown 2-3 shallots or 1 medium onion in the same pan with a little more olive oil. Then de-glaze the pan with 1/2 cup dry white wine such as a Chardonnay (more spattering, perhaps some flames briefly). Add 2-3 cups of beef stock, 2-3 Tablespoons butter (not margarine), some fresh basil and rosemary. Salt to taste. Boil to reduce volume by half. Then return the meat to the pan, cover and simmer for 10 minutes. Don't overcook the meat or it gets tough.
Serve with brown gravy and onions, roast potatoes, veggies (Red sauerkraut and potato dumplings if you're going totally Germanic)

2 cups soy sauce, 2 cups brown sugar

BEER
BEER
BEER


MY THREE FAVORITE WILD GAME MARINADES