Grant shows how to remove the loin in this video.

I have a confession to make. Before I married Grant I never ate venison. You probably know the reason why. Bambi. That was all I could think about when my mother said that we were having deer meat for dinner. The first time she served it I refused to eat the meat. Guess what? The next time we had it she didn’t tell me it was venison. I probably ate a lot of beef that in reality was venison!

There are lots of people that I’ve talked to that say they have tried venison and do not like it. Now, confession number 2. I thought the same when Grant cooked venison for me in the early days when we were dating. There’s the old saying that love is blind, I think it must also affect the taste buds! Suddenly I was eating venison! Then with marriage and managing the budget, I realized that having all that venison in the freezer was a good thing for another reason! I no longer had to purchase red meat at the grocery store!

Marinate the loin for 24 to 36 hours in the refrigerator, turning occasionally.

Over the years I’ve tried just about every way imaginable to cook venison. After almost 20 years I have a few favorites that make a regular appearance on our supper table. One of those is this marinade recipe that our friend David shared with us way back when. It’s great for venison, chicken, or beef. I use it primarily as a marinade for venison loin (some people call this back-strap) and tenderloin. I marinate the meat for 24 to 36 hours in the refrigerator, turning the meat several times during the process. Then I broil the marinated loin in the oven or grill it over a low flame. We prefer our meat to be medium well, so I cook the venison until the center is slightly pink. I take the meat off the grill and let it rest for five to ten minutes before slicing.

Do you have a favorite venison recipe? If so, please share it on our facebook page! I look forward to trying something new!

Cooking deer meat,

Tracy

Venison Marinade
1. Dale’s Steak Sauce, ½ cup
2. Lemon Pepper Seasoning, 1 tsp.
3. Minced Garlic, 2 -3 heaping TBS
4. Basil, 1 TBS dried or ¼ cup fresh minced
5. Vegetable or Olive Oil, 1/3 cup
6. Lemon Juice, ½ cup
7. Oregano, 1 TBS
8. Salt (optional), ½ tsp.
9. Worcestershire Sauce (optional) 1 TBS
I’ll pass along the advice that David wrote when he sent us the recipe: “This is the basic recipe. I have added things to it and taken some away over the years to arrive at the right combination for me. Do your own trial and error to see what you like.” Thanks, David!