Wild Game Marinade

by | Jul 29, 2010 | Recipes | 1 comment

Wild game can dry out quickly due to the low fat content.  I love to marinate all my game with either of these simple recipes.  The first was just an extension of using plain merlot red wine.  You simply whisk red wine, a couple table spoons of extra virgin olive oil, fresh garlic (crushed), and thyme and marinate steaks for an hour or so.  Grill on hot grill for a few minutes per side. Killer results everytime.

The second recipe is one I picked up while watching a cooking show.  The host was marinating some quail and mentioned that the recipe was also fabulous on venison so I jotted it down and have used it ever since.  Here you go:

 1/3 cup Balsamic Vinegar
1/8 cup extra virgin olive oil
1 tbsp minced fresh thyme
2 cloves fresh crushed garlic
2 tbsp dijon mustard
2 tbsp Worchestershire sauce
A few shakes of your favorite seasoning salt (I use Johnny’s or Cabela’s)
 
Marinate meat in a glass bowl or Zip-Lock bag for 2-8 hours (not critical) and grill to your liking. I cut all my deer and elk backstraps into 6 to 8 inch “logs” so I can grill them whole then slice before serving.  This seals in the moisture and keeps the meat from drying out.
Elk Tendloin
For best results, I brown the outside on high heat, then insert a meat thermometer into the end running lengthwise into the thickest portion. After searing the outside to seal in the juices, I turn off one burner and move the roast to that side. I turn up the other side to high and cook with indirect heat until the thermometer reads 150 degrees.

Then I remove the roast from the grill, tent with foil on a plate, and allow the internal temperature to climb to 160 (beef/medium) on the countertop. Slice and serve with fresh steamed veggies and potatoes. Try this with any cut from any specie – you’ll enjoy it!

A general tip for wild game – if you use olive oil in your marinade and mist your meat with an olive oil mister while cooking, you keep your meat from drying out and it adds a wonderful flavor.
Enjoy!

1 Comment

  1. Tom
    Tom on July 30, 2010 at 8:06 pm

    I should mention that this second marinade recipe is very forgiving. The base is the balsamic vinegar and olive oil…from there you can experiment and create your own favorite!

    Reply

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