Sweet and Sour Venison

Sweet and Sour Venison

This recipe will work with the hindquarter muscles of young animals and, of course, tenderloins and backstraps. The Sweet Mustard Sauce is great on just about any big or little game even pork chops. Let the marinade sit for a little while in the fridge for the flavors to marry.

Combine venison with remaining ingredients. Cover and refrigerate for 2 3 hours. Heat oil in a medium skillet over medium-high heat. Brown meat on all sides, but not past medium-rare. Allow to rest for 5 minutes before slicing across the grain into thin slices. Arrange slices on a plate and serve with sauce.

Marinades should not mask the meats flavor. Chef Scott Leysath told me that years ago and hes right. If your meat game animal or domestic has a whang that you believe needs to be masked by a marinade or rub then you probably should reconsider eating it. Marinades are enhancers, not hiders.

One thing a good marinade can do is help break down the fibers of the meat. Acids do this, such as those found in orange juice or pineapple juice. The enzymes do a little number on the meat fibers, and whatever other things you include in the marinade soy, fresh herbs and so on then can be absorbed a bit easier.

Ben Sobieck, our DDH Online Community Manager, whipped up a venison marinade Thursday consisting of pineapple, soy sauce, ginger and jalapeno peppers. Det er det! The photo with this post shows the simplicity; marinades dont have to be fancy or have a ton of ingredients.

For my Customers who love to hunt: MySweet Balsamic Vinaigretteisa delicious marinade for Venison, Pheasant, Bear, Boar, etc. It helps take the "gaminess" flavor away because of the intensity of the Balsamic Vinegar, the sweetness of the sugar, and the complements of black pepper & garlic

Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine green onions, lime juice, soy sauce, ginger, brown sugar, jalapeo pepper, and garlic. Pour marinade over chops; forsegling taske. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chops, discarding marinade.

My Mom used to make this a lot while we were growing up. I hoped that these would be similar to how she used to make them. The meat only marinated for 30 minutes and was long enough to be able to taste the marinade, but I wish I would have let it sit longer. I let everyone add their own garlic salt and hot sauce to taste. It turned out fantastic.

Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. The taste was perfect, no gamey or wild taste, with just a mildly flavored taste of garlic and sauces, which did not overwhelm the meat itself.

Fantastisk! I put these on skewers for ease of grilling and handling. My mother- and father-in-law—who are big hunters and very picky about how deer is cooked—raved and raved about this recipe!

Scott Admiral BigGun Backstrom is a tailgating fanatic, avid barbecue taster and semi-professional fist-bumper. He was selected as the featured Griller Guy in Tailgater Magazine and his photos and expert tips have have been shared in multiple print and digital publications including USA Today, MSN, Business Insider, Forbes, CNN, Vikings Gameplan & Fútbol Americano. When not raising money for Special Olympics MN, cheering at the game or high-fiving people in the tailgating lot, he can most likely be found creating new ways of combining spices, bacon, beer and fire. Backstrom is the founder of TailgateMaster. om , a site site focusing on Fans, Food and Fun. TWITTER. om/Tailgate_Master FACEBOOK. om/TailgateMaster PINTREST. om/AdmiralBigGun INSTAGRAM. om/admiralbiggun

Truth is, I dont 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 a venison marinade here and there. You just need to know when to break out your favorite marinade, and when its better just to make it a sauce you serve at the end.

According to the great French food scientist Herv 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. Hvis du bruger en sur marinade, beskytter den overfladen mod ødelæggelse, mens resten af ​​kødet modnes. Og du ved, når kød modnes, bliver det ømt. Dette er hemmeligheden bag de lange marinader i tysk Sauerbraten , som kan marinere i en uge i køleskabet.

En ting en venison marinade vil ikke gøre? Tenderize Silverskin og bindevæv. Du behøver absolut at trimme alt dette ud, før du marinerer, fordi det ikke kun ikke vil tømme, vil Silverskin rent faktisk blokere penetration af en marinade.

Velvetingmarinering af rå kød i æg og majsstivelse for at beskytte det mod tørring, mens madlavning er en speciel teknik, der anvendes i kinesisk køkken. Det resulterer ofte i stykker af protein, der er ømme og saftige, selv når du bruger Venison. Til denne opskrift brugte jeg øjet på runden fra en gammel DOE og stadig opnået, at fløjlsagtige tekstur, du forventer af oksekød.


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