I had my deer stored and just got some of the bcackstraps and tendeloin. I have had some unbleivable good deer before and i want everyone to tell me what to put into the ultimate marinade and how do you cook it. I would like to start marinating this on saturday night so please get the answers in asap. Thanks in advance

Me and my G2 is all I need to succeed in life.

I have tasted many different marinades and made several of my own (some I swore no one could top) but then a friend introduced to me allegro marinade. I couldn't believe a store bought marinade was that good. Great of venison. Not every grocery store carries it, but it is worth the search. They also have a web site too:
http://www.allegromarinade.com/

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BMG2: I love fruit-based sauces and marinades with venison and elk. I've got a friend who makes chokecherry sauce(from a local wild berry)and a killer crabapple-jalapeno jelly. Some times I will use one of these with a little vinegar and salt mixed in. I'll smear the stuff all over a roast or tenderloin and let it sit in a covered glass dish over night. I'll then wipe off the marinade, sear the meat in a super hot pan, reapply some more of the marinade, and chuck it in the smoker to slow cook for a couple of hours. Come to think of it, I've got one last elk roast in the freezer...I'm gonna go thaw 'er out right now.

Can't tell the "best" marinade because there are so many really good ones. Just depends upon your mood.

Here is a really quick and very tasty standby...

Wishbone Italian Salad Dressing. It has to be Wishbone, and none else.

Soak a piece of meat in it for about a day or even two. Then through it on the grill. Don't overcook. Tasty.

For roasts and stews, throw in about a quarter to half cup of the stuff and cook. Adds a very nice zing to stews.

I usually avoid marinades for choice meats (like backstraps and tenderloins). I use dry rubs instead. But for roasts and stews, I have used the Wishbone treatment several times.

I take my meat (any kind)ham,roast,b-strap,loin,it doesn't matter.

season with lowyers season salt,garlic,cavanughs seasons,pepper.place in ziploc,pour in 1/4 cup zeaty Italan salad dressing,4 to 5 tablespoons white wine,press out all air,put in fridge,turn bag at night.leave for couple days. place on grill or flour and fry.
<font size=5>Great,anyway you fix it!!!</font id=size5><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle>

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Edited by - tree climber on 09/09/2002 18:39:03

Red Wine - Merlot I like
Brown Sugar
Montreal Steak Spice
Fresh Garlic
put in the fridge for 24 hours and fry, stew, roast...relly whatever.

Simple but it takes out the game taste, draws blood out and really tender. I make Deer stew for our Deer camp and always have guys frothing (makes a might tasting gravy as well). Not to mention the outlaws hate wild taste, but love my deer stew.

Deer roasted, season to likes. (Pepper, seasoning salt and garlic) Put in the roaster with a can or 2 of beer and roast slowly with the lid on, for the last 30 min remove lid and add more beer if needed....yum. I like to put in the oven at 200 part. frozen for 2-3 hours depending on size, then I may crank it up for the last 1/2 hour to 350 (depends how rare you like it.)

Milk
2 eggs
Season salt
Lemon juice
Tabasco sauce
Worstershire sauce
Soy sauce

Stir it up and put the steaks in it for 30 minutes or so and fry. Easy simple and delicious.

i'm not a huge fan of roasts but what my mom does is to throw a roast in a crock pot with some cut up spuds, and packet of onion soup mix(or 2), salt, pepper, etc, and enough water to keep it wet, and let it cook all day.

i prefer smaller cuts with a dry rub,(salt, black pepper, lots of garlic and onion, cajun, and whatever you like. it just seems easier to manage. just me though.

Italian dressing right out of the bottle.