Need a great Marinade

I’ll have to talk to a few people, but I could sure use a weekend of P4 cattin’ …I’m kinda doubting it, but we’ll see.

I have to put this together in time for Sat. I need a solid marinade for venison back strap. I can soak the whole thing or pre-cut. I would like something that is a taste sensation but no too over powering. Will be grilled on the ice for many people and eaten by hand. Deer candy.

This is as rock-solid as it gets at least from the pages of my cookbook. Scale to fit your needs, would assume cutting into thick steaks would work best for this marinade. This recipe is for about 4 butterflied thick steaks (approx 1.5″). 24 hours to 3 days, adjust to your level of flavor. 24 hours is more than enough for a great taste.

Ingredients:

-1 can coke
-1/4 cup or less of soy sauce (low-sodium is best)
-teaspoon or so of minced garlic
-handful of chopped fresh parsely
-fresh ground black pepper
-EVOO

I haven’t found anything yet that’s better, cheaper, easier, or more flavorful. Grill to med rare at the most.

Good luck!

Joel

I use this for venison and duck.

1 cup olive oil

3/4 cup soy sauce

1/2 cup lemon juice

1/4 cup worcestershire sauce

3 tbl prepared mustard

2 tsp pepper

2 clove garlic smashed

1 bottle terriyaki

Marinate minimum of 1 hour I usually do over night

Cook meat to medium rare for best results

Mwal

Try this one too if you’d like….

3 cups Red Table Wine ***Inexpensive***
Cup of Brown Sugar
2 Tablespoons Minced Garlic

Cover Bowl and put in fridge over night, Sprinkle Lowery’s or prefered seasoning, grill to Med Rare. Wrap in Bacon if you’d like before grilling. Sweet & Tangy taste.

It’s Really, Really Yummie

Thank you very much guys. I will flip a coin. Better yet I will use at least two of these. Cant wait to serve it up.

Hey Suzuki, are you fishing the gull lake tourney? when you said saturday on ice I figure it must be. I’ll be there. I’ll follow my nose and maybe meet ya in person.

Quote:

---

Hey Suzuki, are you fishing the gull lake tourney? when you said saturday on ice I figure it must be. I’ll be there. I’ll follow my nose and maybe meet ya in person.

---

Yes. The Holy Cow. I will be there with my wife. Are you with other people there?

I fish it each year with my father, nephew and about 9 others. we usually set up on deep ledge not far from perimeter(gold coast side), though I may work shallow ledge closer to vendors this year. the row of vendors are set up exactly on a nice ledge, go figure.

Vendors? I’m not sure we are talking about same thing.

I am refering to Uncle Mike’s Holy Cow fishing contest on Gull Lake near Lampson Wi. Sounds like you are talking about big Gull by Brainerd?

Yeah, sorry Suzuki, I was talking about gull lake at Brainerd. Oh well, I know your backstraps will turn out great!!have fun and good luck!!

Quote:

---

This is as rock-solid as it gets at least from the pages of my cookbook. Scale to fit your needs, would assume cutting into thick steaks would work best for this marinade. This recipe is for about 4 butterflied thick steaks (approx 1.5″). 24 hours to 3 days, adjust to your level of flavor. 24 hours is more than enough for a great taste.

Ingredients:

-1 can coke
-1/4 cup or less of soy sauce (low-sodium is best)
-teaspoon or so of minced garlic
-handful of chopped fresh parsely
-fresh ground black pepper
-EVOO

I haven’t found anything yet that’s better, cheaper, easier, or more flavorful. Grill to med rare at the most.

Good luck!

Joel

---

Joel you are right on about this marinade the only thing that I do differently is add 2 table spoons of Dales steak seasoning. It is a liquid you can find in the same aisle as A-1 in Walmart. Gives a little smoked flavor.

I’m curious now, I shall prepare some of the recipes posted here next time round