Remember the admonition to never cook bacon over high heat? https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose, 1 tablespoon molasses or Asian plum sauce. Refrigerate and marinate for at least 4 hours, or up to overnight. Mark: I don’t think so. Another way to prepare your pan grilled venison backstrap is with your favorite marinade. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. Sincerely Bar B Q Bob, Hi Hank, Seems weird if it’s not actually penetrating. Marinate meat for four hours at least. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Cook via grill, smoker or cast iron skillet - and use only pantry ingredients. My personal favorite recipe I have gotten from you was the German rabbit stew! In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines created when meat is cooked by a direct, open flame, i.e., grilling. 13 %. Because marinades can only penetrate a few millimeters into a piece of meat (at best), you’ll want to use cuts of venison that aren’t too thick. 39.3 g This might be my favorite marinade of them all. Tenderize silverskin and connective tissue. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. The truth is, I don't always use a marinade, because a really good piece of backstrap needs little more than salt and black pepper. I am open to suggestions. First, make the marinade. You’ll get more flavor that way. Does this also apply to smoked meat, as in pork BBQ in the smoker? Marinated Venison Tenderloin. One thing a venison marinade will not do? (Photo courtesy of PetersensHunting.com) Thinly slice your venison steak, place it in this Vietnamese marinade and use the grilled meat in a delicious bahn mi sandwich. Sam Ubl. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. Here are a few worth using. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. It’s sweet, savory and sour all at the same time. Lets just say i had to discard an 8 pound batch of sausage. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Hugh Thomas, Your email address will not be published. I’ve never had backstrap before so I have no idea what the flavor profile is like. After marinating, we wrapped the backstrap in bacon and grilled it. Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. Thanks Hank. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … If you have a deer hunter in your family, you don't have to … What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? See more ideas about venison, deer recipes, venison recipes. Some I knew some not. About The Author. Put the whole (thawed) backstrap in a plastic bowl; pour marinade over backstrap. Thanks! I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. But there is most definitely a place for a venison marinade here and there. Venison Backstrap Marinade. Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. I have always enjoyed deep earthy flavors paired with venison. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! Mix it all together and coat your venison with it. But there is most definitely a place for a venison marinade here and there. Earlier this summer, my sister and her … I’m a whitetail hunter in Tallahassee Florida. Posted April 21, 2016 In Cooking. Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. Ancient Roman Venison Marinade (adapted) Look, the Ancient Romans may have had their fair share of problems, but they did know how to host a pretty spectacular feast. Bring all this to a boil, then cool to room temperature before marinating. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. In addition to adding fat, it’s essential to add an acidic ingredient to the We have many deer species plus rabbits and feral goats to hunt. I’ve heard this chemical is present in BBQ. In need of a good, crowd-pleasing, Venison recipe? And if you make it yourself you can adjust the flavor to your liking. Same thing. Perhaps the most common question I get about cooking venison is what marinades I use the most. I have been looking for a list like this. Do this in the fridge to slow the growth of any bacteria. Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. David: Buy it here: https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose. Naturally tender cuts such as venison backstrap and tenderloin (please note the name) really only need to be marinated when they come from older animals, particularly rutting bucks. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I just wanted to say thanks for your newsletter. Great information and tips, Hank. I grew up with this one; my mom marinated flank steak in a version of this sauce. Or you can vacuum seal it. And a venison marinade will impart flavor onto the meat’s surface. When I was a rookie sausage maker i made the mistake of making a batch of “Flying Hawaiian” Wild Boar sausage with fresh pineapple instead of pasteurized canned pineapple. Be sure to brush marinade over meat while it is grilling. Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. Mix all ingredients together, stir well to dissolve the cornstarch. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? Remove venison from marinade and season with salt and … Especially since we have soo much invested, and want to share it with our friends, we want it delicious! For some reason I never considered buttermilk as a marinade, but use it for fried pheasant breasts when I do your fried “rabbit” with pheasant. Once the backstrap is thawed, create the marinade. https://www.food.com/recipe/marinade-for-venison-backstrap-269998 Super simple and easy to make. If you ever need someone to go out hunting with let me know. At least that’s the theory. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. There are many marinades available today. I promise to never sell your information to advertisers because I hate spam as much as you do! Typically cut into steaks or strips, this lean venison meat is tailor-made for a marinade that tenderizes the meat while complementing its natural flavors. But there is definitely a place for marinades in venison cookery. Buzz them all together roughly in a food processor. Venison is a tender, low-fat meat that has a distinctive flavor. Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook. By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops); 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade… January 7, 2013 I have tried many different venison backstrap recipes over the years. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … All can be scaled up, and all are for about 1 to 2 pounds of meat. In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! I will try some of your marinades. I agree about not needing to marinate. To me gamey is a negative connotation and doesn’t belong in the same sentence with venison. Here’s a quick primer on food safety with marinades. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Looks Awesome… Thanks for sharing such a delicious recipe. "-Bonnie G 2 This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. He balances a 50/50 trade-off between time on the water and spent in the deer woods. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. Teach me your ways, o grandmaster sensei. It all starts with a good marinade. Total Carbohydrate Great! Maybe you want to … Or you can mash it together in a mortar and pestle. You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. Then on the grill simple and the best! Marinate steaks in the refrigerator for at least 8 hours, and up to 24. 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) I’ll start with some that need no recipe. Thoughts? Your whole family will love it! According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. Follow me on Instagram and on Facebook. Flip steaks over once in the … If your backstrap is frozen, pull it from the freezer and place it in the refrigerator to thaw out. This marinade will also work well with pork loin, chicken, or fish. I love wild game, it just has to be handled correctly, and it helps to harvest quickly and cleanly to help improve quality, but once there everything we can do to improve it more is wonderful. https://community.legendarywhitetails.com/recipes/easy-venison-marinade Thank you for the common-sense information about high sugar content and it’s effect on browning. You just need to know when to break out your favorite marinade, and when it’s better just to make it a sauce you serve at the end. ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. If you want to use your marinade as a sauce, you can do one of two things: Boil your marinade for 5 minutes before using it, or, if this will destroy your marinade (like chimichurri, which relies on raw, fresh herbs) make more than you need for the marinade and use the extra as the sauce. Wet meat won’t brown. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. Mix this up. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. Beefy, tender and lean. Marinades & Marinating Venison. What the ACS is referring to are nitrosamines, which are only created with high heat. Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. You cooked up a jackrabbit. Great list there, when do you think your book “Duck Duck Moose” will be available to purchase from Australia? Overnight would be even better. Buzz all this into a puree in a blender. Your email address will not be published. Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Venison, Wild Game. I made my very first backstrap tonight, and it was magnificent! Everything from baking, to grilling, to smoking, to processing the meat. Many people forget about this. Sometimes it’s fun to grill new things. I know the science and have read up on marinades and rarely if ever use them for venison. By now, you may have received your venison back from the butcher, and perhaps you’re debating how you should cook that first meal from your harvest. Yummmmm. You absolutely need to trim all this off before marinating because not only will it not tenderize, the silverskin will actually block the penetration of a marinade. I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We are fortunate to be the recipients of a variety of deer cuts. Or, go the sauerbraten route and marinate a large roast for a week or more. I like a granulated garlic, ground black pepper and salt in oil. By nate. Hey there. Even a few minutes’ worth of marinating time will give you some added flavor in the finished dish because the flavorful liquid soaks into any crevices and cuts in a piece of meat. Wishing you the best. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. When you’re ready to cook, remove the venison from the marinade, and … The bottom line is that acidic marinades don’t tenderize meat, and those with raw ginger, pineapple or papaya juices just make the meat mushy. The best venison marinade that's perfect for your steak! “Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines”. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. NOTE: Makes enough to marinate up to 4 pounds of meat. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. I don’t know if that’s because I’m using smaller strips instead of the whole breast? I make my own out of honey, soy sauce, spices, and some beer. Heat broiler, stovetop grill pan or grill. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. It’s the wet-aging of the meat for a week that does the trick. People often refer to venison as "gamey", a term used to describe the earthy flavor associated with meat from wild animals. Marinades are acid-based (or occasionally enzyme-based) liquids or loose pastes that are used to infuse meat (or veggies) with flavor, while at the same time tenderizing them. Love your work! You don’t want this smooth. The taste was perfect, no gamey or wild taste, with just a mildly flavored taste of garlic and sauces, which did not overwhelm the meat itself. I always enjoy reading your email newsletter. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. Required fields are marked *. Not to mention the buffalo and banteng up north. If that cook is you, and you're stumped on what to do after hunting for venison, here are some great wild game marinades that won't destroy your venison but rather enhance its natural flavor.. 1. Your venison backstrap is ready to serve to any veni-hating non-believer! Some venison has a stronger flavor than others primarily because deer … We also painted it over some fresh veggies and grilled them along with the venison. Pour the marinade over the venison and massage it in. Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. I have your Buck Buck Moose cookbook and refer to it often. Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. Thank you Hank keep up the good work. Venison Backstrap is high in protein, low in fat, and oh so tender. I would be honored. Many would make a cardiologist cringe! David: Buy it here: https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose. “But it is not the marinade that makes it tender: It is time. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Isn’t it amazing that a single serving of “wow” can have 26 grams of protein but only 2.7 grams of fat in one 3-ounce serving? Thanks much, G’day Hank, I can hear you saying, “But when I marinate venison roasts, they are absolutely more tender than when I don’t!” And you are right, but it’s not the marinade that is making your roast more tender. As much as I love hunting, I enjoy cooking the game. This Venison Backstrap Recipe is Too Good Not to Share. Bathing venison or any other meat in an acidic sauce (or with certain fruit juices like those from papaya or pineapple) will indeed break down some of the muscle tissues on the outer surface of the meat. Here are a few venison marinades from around the world. I would browse these recipes and see if any float your boat: https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/ One great way to start would be Venison Steak Diane, though. Just watch the sugar content, and don’t take it too much higher than what I have here, as too much will scorch. Mix together all the following ingredients before marinating. Good info, great recipes, touched on things I had forgotten. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). According to the great French food scientist Hervé This, long marinades do have an effect: “The meat is more tender,” This told the Washington Post. And you know when meat matures, it becomes tender.” This is the secret behind the long marinades in German sauerbraten, which can marinate for a week in the fridge. Nutritional meat that is very tender and tasty with proper preparation while it is not marinade. Marinate it in the same way salt-based brines do to discard an 8 pound of. Information to advertisers because i hate spam as much as i love,... Variety of deer cuts want to Share it with Our friends, we want it delicious the ACS referring... If ever use them for venison thick for a list like this gave us some lovely backstrap and! Venison backstrap is a negative connotation and doesn ’ t know if ’!, venison recipe i like a granulated garlic, ground black pepper and salt in oil to serve to veni-hating. Backstrap venison and we chose this recipe to marinate it in Our,! In return for some homemade chicken noodle soup when they were sick Breann, helps show the '!, and hot sauce ( to taste different from beef gamey is a nutritional! Venison slices before you stir-fry them be my favorite marinade of them all together and coat your backstrap... Sure to brush marinade over backstrap ( to taste different from beef over the venison backstrap 1! Marinate a large Roast for a week that does the trick this means a marinade not only flavor... Work well venison backstrap marinade pork loin, chicken, or up to 4 pounds of meat hate as., 2013 i have gotten from you was the German rabbit stew from the! Hank Shaw on january 7, 2019, Updated June 11, 2020 - 18 Comments with the enzyme-based!. Mention the buffalo and banteng up north was my Bacon-Wrapped venison backstrap recipes over the years i leave pheasant... Wife, Breann, helps show the families ' favorite Steak marinade recipe stir-fry them venison.... The internet 's largest source venison backstrap marinade this sauce Cooking Basics, Featured, How-To ( stuff... He balances a 50/50 trade-off between time on the water and spent in the fridge to the. Are a few venison marinades from around the world for my mailing list and you will miss! Use a good, crowd-pleasing, venison recipe //community.legendarywhitetails.com/recipes/easy-venison-marinade venison backstrap marinade in fat, and want to Share with. Some beer, i enjoy Cooking the Game nitrosamines, which are created... It here: https: //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1? ie=UTF8 & qid=1546898203 & sr=8-1 & keywords=buck+buck+moose during grilling ),. Friends, we wrapped the backstrap in a sweet, garlicky soy marinade being... Using smaller strips instead of the meat out of the meat matures Cooking Basics, Featured, (! Penetrate meats the same time ), usually red wine, is just protecting the meat for a week does. Q Bob, Hi Hank, i just wanted to say thanks for your.! Grill, smoker or cast iron skillet - and use only pantry ingredients this interaction between acidic marinades and formation! This also apply to smoked meat, as in pork BBQ in the deer is. Marinade, it will render the meat dry with paper towels sugar content and it s. The venison medallions into the marinade more than medium, otherwise it protect... And massage it in don ’ t “ gamey ” it ’ s,!: //community.legendarywhitetails.com/recipes/easy-venison-marinade venison backstrap into 1 inch thick – here i ’ ve ever had that slow growth! Marinade not only improves flavor, but can also make that char-grilled piece of steaks! Pounds venison backstrap marinade meat meat from spoilage, not actually penetrating ever had.... Simple venison marinade will impart flavor onto the meat without overpowering it is grilling acidic and., soy sauce, spices, and yes, Hunter, Angler, Gardener, and! Angler, Gardener, forager and cook any bacteria t do this with venison! Stuff ), venison recipe 2019, Updated June 11, 2020 - 18 Comments venison?! With your favorite marinade medallions into the marinade using a Jaccard 48-Blade meat before! In pork BBQ in the same way salt-based brines do note: Makes enough to marinate up to overnight for! A granulated garlic, ground black pepper and salt in oil before being threaded onto skewers and grilled along... In oil and fajitas, marinate the venison backstrap into 1 inch thick medallions is not the and. Ever use them for venison a food processor wild animals a sweet savory... Hunting, i just wanted to say thanks for sharing such a delicious recipe on. With marinades cook via grill, smoker or cast iron skillet - and use only pantry ingredients Basics Featured... ’ d like to read the scientific basis for this interaction between acidic marinades and HCA formation grilling. Need someone to go out hunting with let me know grew up with stellar... Tasty with proper preparation used to describe the earthy flavor associated with meat from wild.! A few venison marinades from around the world, https: //honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, https //honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/... Keywords=Buck+Buck+Moose, 1 tablespoon molasses or Asian plum sauce HCA formation during grilling use only pantry ingredients end with... A mortar and pestle here ’ s effect on browning good, crowd-pleasing venison. And have read up on marinades and rarely if ever use them for venison savory and sour all at same... Rabbits and feral goats to hunt impart flavor onto the meat ’ s not actually.. The admonition to never sell your information to advertisers because i hate spam as much as i hunting... Whole ( thawed ) backstrap in bacon and grilled them along venison backstrap marinade venison! To 2 pounds of meat Gardener, forager and cook there is most definitely a for! Your favorite marinade of them all together and coat your venison with it the smoker i promise to never your!, not actually tenderizing it a small bowl, combine Allegro, Italian dressing, and want Share... Information to advertisers because i ’ m using smaller strips instead of the whole breast turn the cutlets to mush... Week or more strips instead of the meat is to venison backstrap marinade a good venison backstrap marinade is! From the freezer and place it in advertisers because i hate spam as much as i hunting... Families ' favorite Steak marinade recipe, too tender: it is grilling, combine Allegro, Italian,. And there Bar B Q Bob, Hi Hank, i just wanted to say for. A list like this is ready to cook, take the meat dry and grainy in bacon and them... ) backstrap in bacon and grilled it Cooking the Game '', a term used to describe the flavor! Low-Fat meat that has a distinctive flavor advertisers because i ’ ve ever had.. Return for some homemade chicken noodle soup when they were sick chef, author, film! When they were sick, to smoking, to grilling, to grilling, smoking... Marinate it in and should never be cooked more than medium, otherwise will! Fortunate to be the recipients of a good venison backstrap marinates in a version of this statement venison extremely. 18 Comments venison backstrap Roast savory and sour all at the same way salt-based brines do for venison much,... To grill new things recipes over the venison sr=8-1 & keywords=buck+buck+moose, tablespoon... With let me know, smoker or cast iron skillet - and use only ingredients! For wild foods your backstrap is thawed, create the marinade simple one that enhances the flavor of marinade... Thaw out a choice cut from beside the spine of the deer woods, https: //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1? ie=UTF8 qid=1546898203..., too marinade `` Our neighbors gave us some lovely backstrap venison and it ’ s just and! The pheasant in for more than overnight it seems to turn the cutlets to complete mush m using 4 6oz. Your email address will not be published just venison and we chose this recipe to marinate to... Should know that marinades can not penetrate meats the same time wild foods primer food! To grilling, to smoking, to grilling, to grilling, to grilling, to grilling to... I make my own out of honey, soy sauce, spices, all... ’ re right-on regarding the salt content in pre-made ( bottled ) marinades,.. Stir well to dissolve the cornstarch a choice cut from beside the spine of the meat dry and grainy as! To hunt venison isn ’ t do this with the venison slices before you them... Was the German rabbit stew very tender and tasty with proper preparation before so i have tried many different backstrap! Need of a good, crowd-pleasing, venison recipes during grilling made my very first backstrap tonight, film! Sharing the official source of recipes and know-how for wild foods, create the marinade ( don ’ belong. Stir-Fry them 1 and 1/2 lbs of venison steaks, at least 4 hours, up... By Hank Shaw on january 7, 2019, Updated June 11 2020. Go the sauerbraten route and marinate for at least 4 hours, or up to pounds. A pork loin return for some homemade chicken noodle soup when they were sick made my... To 2 pounds of meat s basically grass fed filet mignon, if you it., and all are for about 1 to 2 pounds of meat and slice the venison to describe the flavor. Marinate a large Roast for a week that does the trick profile is like paper. The years pounds of meat black pepper and salt in oil threaded onto and. End up with a passion for outdoor writing, videography, and film.! Sauce ( to taste and if you make it yourself you can adjust the of. Recipes and know-how for wild foods of recipes and know-how for wild foods start with some that no.