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Gents:
Any suggestion for a boneless deer loin (backstrap) marinade?
Simple is good, here...appreciate any and all
tom
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Olive oil, salt, pepper, garlic salt. Grilled medium rare.
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I will often mix up some soy sauce, Italian dressing, and some seasonings in a container and marinate the meat. Pull them out and cook them over a period of several days.
I've found the longer they soak the better.
Can't give you any specific recipe, just mix up what feels right.
-Jake
Small Game, Deer, Turkey, Bear, Elk....It's what's for dinner.
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We usually do but not necessarily. If having for dinner then do it earlier in the day.
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Olive oil, salt, pepper, garlic salt. Grilled medium rare. I do the same but mix olive oil, a little balsamic vinegar and a little hint of cayenne along with the other spices listed. Let it soak at least 4 hours but overnight is better.
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Appreciate it all.
Anybody use a sweet marinade?
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Olive oil, salt, pepper, garlic salt. Grilled medium rare. This, no marinade. Pull at 125 deg or so. Let it rest 5 min and slice.
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Gents:
Any suggestion for a boneless deer loin (backstrap) marinade?
Simple is good, here...appreciate any and all
tom
I haven’t done a sweet marinade. But I do balsamic vinegar, soy sauce, splash of Worcestershire, garlic, Dijon mustard and I either add coffee grounds or the left over coffee from the morning. Sounds weird but it’s pretty tasty.
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I like Sun dried Tomato salad dressing, it has a little more seasoning and a little less vinegar flavor than Italian dressing.
"Camping places fix themselves in your mind as if you had spent long periods of your life in them. You will remember a curve of your wagon track in the grass of the plain like the features of a friend." Isak Dinesen
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Venison loin needs no marinade. Just ruins taste.
Man and man's best friend still looking at the green side of sod.
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I used to use a lot of marinades but seldom do anymore. If I have stronger tasting venison like some mule deer shot during the rut, I'll brine overnight in salt water and then use olive oil and a dry rub prior to grilling. Another option that I like is to baste while grilling with equal parts soy sauce, brown sugar and butter which adds a nice mild flavor that's not overpowering.
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Salt, pepper, garlic and olive oil. Montreal and olive oil. Thyme, rosemary, s-p-g, olive oil.
No wet marinade necessary.
Grill to 120-125 and let rest for ten minutes.
Sean
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1 cup red wine, half cup olive oil, salt, pepper, any other herbs and spices you like. Put it all in a big zip lock with the meat for 4 to 12 hrs.
Use rest of bottle of wine to marinate the cook.
Or skip step one and go directly to step two.
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