Deer Roast Marinade Recipes

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

DEER MARINADE

Steps:

• Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
• Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
• Mix well and pour marinade, deer meat and onions ziplock bag.
• Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
• When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.