Help

[TECOXE]

Wife's gone to visit our friends south of the border for 'Black Friday'
I've got venison chops to grill but...........Haven't got a clue how to make a decent marinade!!!
Can anyone help a poor hungry soul out?

[Migabby]

Fire,

Salt & Pepper!!

Medium Rare..

No Marinaide Needed.

Migabby

[Sliver]

Fire,

Salt & Pepper!!

Medium Rare..

No Marinaide Needed.

Migabby

agreed !

or if you have some Italian dressing, you could try that in a pinch

[Grizzly Adam]

I don't want to give away any Chinese restaurant secrets ... but this simple marinade is often used to good effect:

1/2 Soy sauce
1/2 Teriyaki sauce
Minced garlic
Minced green onion
Ginger
Brown sugar
Dash hot sauce

After you're through soaking, drain off excess marinade and reserve.

Sprinkle your meat with corn starch, mix with your hands and thoroughly work in all the moisture clinging to the meat.

Sear meat quickly over intense heat.

Baste with reserved marinade.

Push coals to one side for indirect heat.

Arrange meat on grill to the other side of coals.

Put lid on.

Pull when done ... you're looking for medium rare.

There. I've told you. If some furious Chinese cook assaults you, it's not my fault.

Hint: It may be a culture clash ... but try this over mesquite-wood charcoal.

See if I ain't right.

[one shot scott]

Ive done the italian dressing like silver suggested and it worked very well! an easy way to do it.

[huntone]

I use Teriyaki marinade for almost everything that I want to marinade.

You can let it marinade for a hour or six hours, don't matter.

[Daniele]

I see a lot of effort put on marinades and salad dressings, i compare cooking venison to Japanese kobe methods, they rub/massage live cattle for many hours a day to produce the finest meat on the globe; end result is upwards of $ 50.00 @ Lb, your average burger will cost $ 40.00 to $ 50.00 at a N.Y. Restaurant.
Considering the time we spend afield, equipment, we can probably cost the meat we get after our sucess on our tags, very close to that Kobe beef, do we really just want to throw a bottle of salad dressing on it and put it on the grill or into a slow cooker somebody brought up the searing, deglazing and good presentation, that is the way to go,a good meal worthy of its origin, Daniele.

[Grizzly Adam]

do we really just want to throw a bottle of salad dressing on it and put it on the grill or into a slow cooker somebody brought up the searing, deglazing and good presentation, that is the way to go,a good meal worthy of its origin, Daniele.

C'mon, Daniele ... don't hold back! Tell us how you really feel.

[maple]

Just wave it over the grill and set it on your plate with a bottle of red wine and a tomato.
A match made in heaven.

Maple

[chris4570]

I use the marinade from the Hunting and Fishing library book Dressing and Cooking Game. Although I don't follow it stictly, a little change here and there doesn't hurt.

2 tbsp soya sauce
2 tbsp olive oil
1/4-1/2 cup finely chopped onion(green/white/red)
chili powder
garlic; powder or pressed
lemon/pepper salt or lemon zest
savory
whorchester sauce, splash or two or three
thyme
chili pepper/ dried crushed or fresh


Place ingredients in sauce pan. Heat to a boil. Mix. Allow to cool. Pour over meat in a ziploc. Allow to coat venny for at least a half hour.

Make extra marinade if you wish to brush some on during cooking.

Cook on bbq. Wood chips can be used to add smoke flavour(gas grill).

The response I tend to get by cooking venny this way is:"That is awesome. Better than any beef I've had."

[bucont]

Easy does it.

Montreal Steak spice.
Med Rare on inderect flame on the grill.

Did some tonite ... mmmmm.