Marrinated venison. Suggestions.

basil

Distinguished Member
I` d like some suggestions as to what i can marinate some venison in for a bbq. I`m going to put some in some red wine but my daughter in law wants to try something else. Very little or no garlic. (i can`t stand the stuff)
Thanks, basil.
 

Xim

Well-Known Member
just dump it in a ton of chicken tikka masala.

wooot instant venison curry :)

actually why not at all!!!?????

im thinking buy a jar of asda curry and instead of using chicken just chop up a loin or a steak into cubes.

food is so sodding expensive these days especially meat , dairy and wheat products.

i must get out of the habit of only cooking venison for special occasions and incorperate venison in every-day normal meals.

i think a venison would probably do best in a curry which uses red wine, tomatoes, like vindaloo, jalfrezi :)
fajitas, the list goes on
 

stone

Well-Known Member
Xim said:
im thinking buy a jar of asda curry and instead of using chicken just chop up a loin or a steak into cubes.
how could you :cry: the loin cut into chops is as beautifull as it gets, for me its my favourite
as for cutting a steak into chunks well :( the steak could be cooked in a belgium beer recipe for any night of the week ;)

i use all the off cuts ,neck meat ,sometimes a shoulder is also cut into chunks for curries and stirfry, and mince a bit of it aswell :lol:
but which ever way you do it enjoy
 

devilishdave

Well-Known Member
Venison

I have a cracking recipie for Marinaide and it is dead easy to make

5 Tb Sp Tommato sauce
5 Tb Sp Orrange juice
3 Tb Sp Worcester sauce
1 Tea Sp Tabasco (adjust whether or not you like it hot
75g Dark Muskavado sugar
Salt and pepper

Mix it up until smoothe then put the meat in a sealable bag and pur the marinade in and ensure it covers the meat completely.

Dave
 

ejg

Well-Known Member
Salt, pepper, herbs (maybe), soya sauce, plenty dijon mustard, plenty honey. tabasco and fine chopped onions. I also use garlic, but not important.
marinate for minimum one hour at room temp.

edi
 

Sako.243

Member
If i chop up or slice some venison, I get a freezer bag and basicly open the spice/sauce cupboard and just add some of this that and the next. Nothing written down just experiment.
Then give it a good mix into the fridge then flash fry in a wok and add it along with some lettuce to a pitta bread.
Also works well with pigeon, Rabbit, Phesant etc. :D
 

basil

Distinguished Member
Sako.243 said:
If i chop up or slice some venison, I get a freezer bag and basicly open the spice/sauce cupboard and just add some of this that and the next. Nothing written down just experiment.
Then give it a good mix into the fridge then flash fry in a wok and add it along with some lettuce to a pitta bread.
Also works well with pigeon, Rabbit, Phesant etc. :D
I have thought of this method before. It sounds good but i think care should be taken that you don`t over power the meat with to many herbs, but then, all recipies were trial and error at some point.
basil.
 

ReneZ

Well-Known Member
Bottle of ale, half a bottle of worchestershire sauce, pepper, salt, garlic, ginger, carrot and onion. Leave overnight.................priceless!
 

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