Hey guys,

I just put out some backstrap and was going to try a teryaki and orange marmalade marinade. Just got me wondering what's everyone's special recipe for marinade. I'm starving.

Kelly

Cuban Mojo



Makes about 1 1/2 cups

No, it’s not pronounced "mo-jo." Mojo ("mo-ho") is Cuba’s barbecue sauce, a sort of cumin and fried garlic vinaigrette that’s splashed over every imaginable dish, from palomilla (Cuban steak) to the above roast pork. Cubans make their mojo with sour orange juice. Sour oranges can be found at Hispanic grocery stores, but excellent mojo can be made with fresh lime juice mixed with a little regular orange juice for sweetness. Serve the mojo in a jar or bottle with a tight-fitting lid, so you can shake it up before pouring. This recipe is easily doubled; if you are making lechon asado, you will need to do so. Just make sure you use a saucepan deep enough to safely accommodate a cup of boiling oil.

1/2 cup olive oil
8 cloves garlic, large, cut into paper thin slices or finely chopped
2/3 cup orange juice, fresh and sour or 1/2 cup fresh lime juice plus 3 tablespoons fresh regular orange juice
1/2 cup water
1 teaspoon cumin, ground
1 teaspoon oregano, dried
1 teaspoon salt, or to taste
1 teaspoon black pepper, freshly ground, or to taste
3 tablespoons cilantro, chopped fresh or Italian (flat-leaf) parsley

I just use 2 percent milk to start with.
Some like buttermilk.

If you put it in a bowl with milk you can see it draw the blood out
As soon as you put it in.
It also adds some oils to it so when you cook it it isn't so dry.

Then I roll it in flour salt & pepper and pan fry it.
Yummy Im getting hungry

I like to add a little lowrys, garlic powder, onion powder and a little soy sauce, more of a paste, and let it sit in it for about 3hrs before taking it out and frying in very hot grease for a short time on both sides to keep the middle pink.

I sometimes marinade steaks in italian dressing. They taste great!

1/4 cup olive oil
2-3 tablespoons Montreal steak seasoning
salt and pepper (to taste)
2 tablespoons soy sauce
2-3 tablespoons worcestershire sauce
1/2 cup red wine (don't go cheap here!)

Mix all together and marinade for no more than 3 hours before cooking.

Grill them until nicely browned and dig in!

1/2 c soy
1/4c brn sugar
2 tbls oliv oil
1 tsp ginger
1/4 tsp pepper
2 cloves garlic chopped



sometimes I add honey, but chopped onions goes very weell. I simmer a few min. chill then marinade meat. great for shish-ka-bobs

I use , lowyers seasoning , garlic powder , Cavunaghs , a little tenderizer.then I put it in a ziploc with 3 or 4 tablespoons of Zesty Italian Slade dressing for 3,4 hrs. or better overnight. flour lightly, through in a fry pan and cook till flour is golden brown, eat.

above all, do not overcook any venison no matter how you fix it.

Kirby's "Mojo" Merinade. Made with Sour Orange Juice, Garlic, Oregano, Bay Leafs, and other Spanish Spices.

I make a dry rubsimilar to Jerseyhunter'. More garlic and lots more ginger...... no olive oil or soy. Let it sit for at least 2-3days.