Results 1 to 3 of 3

Thread: Venison marinade? page

  1. #1
    sarahac's Avatar
    sarahac is offline Junior Member
    Join Date
    Jul 2012
    Location
    Virginia
    Posts
    8

    Venison marinade?

    What are your favorite venison marinades for kebobs? Thanks!

  2. #2
    Gimp56's Avatar
    Gimp56 is offline Junior Member
    Join Date
    Oct 2011
    Posts
    23
    worchestershire
    olive olive
    crushed garlic
    black pepper
    red pepper flakes
    sea salt
    rosemarry

  3. #3
    One of the Sarahs's Avatar
    One of the Sarahs is offline Junior Member
    Join Date
    Aug 2012
    Location
    SWVA
    Posts
    2
    Primal Blueprint Expert Certification
    • 1 (2 pound) venison roast, cut into chunks
    • 1 1/2 cups water
    • 1 cup chicken broth
    • 1/2 cup olive oil
    • 3 tablespoons butter
    • 3 cloves garlic, minced
    • 1 teaspoon Louisiana-style hot sauce
    • 1 tablespoon distilled white vinegar
    • 1/4 cup chopped fresh parsley
    • 3 leaves fresh basil, chopped
    • 2 tablespoons fresh rosemary
    • 1 teaspoon ground cumin
    • 1/2 teaspoon paprika
    • salt and pepper to taste

    1. In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
    2. Stir in the venison cubes until evenly covered in the marinade. Marinate in the refrigerator at least 4 hours.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •