Hunting Forum

Don't use marinades any more Mcormick steak Rub & a little olive oil toss it on the grill Good stuff can't miss ,try it.

Here is my absolute favorite for deer loin or backstrap.  I am sure this has been on here before but here it is again.

3 cups soy sauce
2 cups brown sugar
1lb bacon
2 deer loins (backstraps may be used but be careful to remove as much connective tissue and muscle lining as possible other wise it may end up kind of chewy or tough.)

Mix soy sauce and brown sugar until all of brown sugar is dissolved (couple of minutes of constant stirring).  Take bacon and wrap around meat using all the bacon.  Loin should look like an arm with several wristwatches.  Use toothpicks to secure if necessary.  Place meat in bowl or other container.  Pour soy/brown sugar mixture over meat until completely covered.  If not completely covered, simply flip 1/2 way through marinating.  Place in fridge to marinate over night(I usually do about 24 hours).

Pre-heat oven to 350 degrees.  Place meat on slotted baking pan (to catch drippings) and place in oven.  Cook for 30 minutes.  Subtract or add 5 minutes to cooking time for desired doneness.  I like to bake for 15-20 minutes then set broiler on high and broil each side of loin for 5 minutes each which makes bacon a little crispy.  It usually comes out medium to medium rare depending on how long you bake or temperature variation in oven.  Once done, slice loin between slices of bacon and serve.  Drippings may be poured onto meat if desired.

The loins come out so tender they almost melt in your mouth and the contrasting salty soy sauce and sweet brown sugar really set this dish off!!

when making deer steaks, i like to soak mine in teryaki sauce for atleast 5 hours, it makes the meat very tender and ads a sweet flavor to it. then cook them on the bbq (charcoal) for around 10-15 minutes. make sure to keep the steaks moist by using the leftover teryaki sauce and spreading it on the steaks as you turn them. turns out fantastic and its simple.

Italion dressing whorchester and soy sauce overnite then sprinkle with alpine touch season salt during grilling.
Have also used olive oil beer and garlic pepper.
Sometimes I just use crushed black pepper with a little salt right before grilling.
I just like to eat food that I shot and butchered that is the end game for the hunt.

If you can find a plum sauce marinade it favors red meat like deer, kangaroo, and buffalo.

for venison roast,coke........with a knife,poke holes in roast,stuff with clove of garlic and piece of onion,soak in coke atleast 2 hours,cook in coke in crock pot all day........for back strap,milk,hot sauce and 1 egg,for atleast 2 hours. flour,salt,pepper........pan fry with sliced onion...........mmmmmmmmm good.

If we do use a marinade, we use one of the McCormick Grill Mates. Just to add a little different flavor.

Personally, I am not much for marinade. If you are preparing a meat you don't like change it with spices instead. I would than recommend hunting more of what you really like. If it is wild it is good for you, enjoy. Da Rev