Deer Marinade V

This classic deer marinade is essential for transforming tough cuts of game into tender, flavorful meals. By simmering a blend of carrots, onions, and celery in red wine and vinegar, you create a rich, aromatic base that penetrates the meat fibers. The addition of bay leaves, thyme, and allspice provides a warm, savory depth that complements the natural flavor of venison without overpowering it. This marinade not only tenderizes but also adds moisture, ensuring your roast or steaks remain juicy. Ideal for holiday roasts or weeknight dinners, this recipe allows you to customize the marinating time based on the cut's size. Strain the leftover marinade later to use as a savory gravy base for your finished dish.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Southern

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 622.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic deer marinade is essential for transforming tough cuts of game into tender, flavorful meals. By simmering a blend of carrots, onions, and celery in red wine and vinegar, you create a rich, aromatic base that penetrates the meat fibers. The addition of bay leaves, thyme, and allspice provides a warm, savory depth that complements the natural flavor of venison without overpowering it. This marinade not only tenderizes but also adds moisture, ensuring your roast or steaks remain juicy. Ideal for holiday roasts or weeknight dinners, this recipe allows you to customize the marinating time based on the cut's size. Strain the leftover marinade later to use as a savory gravy base for your finished dish.

Ingredients

1 pound Carrots, raw
1 pound Onions, yellow
1/2 pound Celery, incl. tops
8 cup Vinegar
4 cup Wine, red
1 tablespoon Parsley, chopped
3 Bay Leaves
1 teaspoon Thyme
1 teaspoon Peppercorns, crushed
1 tablespoon Allspice, whole
1 teaspoon Salt

Directions

1
Finely chop the carrots, onions, and celery.
2
Heat 4 tablespoons of fat in a large pot over medium heat.
4
Pour in the vinegar, red wine, chopped parsley, bay leaves, thyme, crushed peppercorns, allspice, and salt.
5
Bring the mixture to a boil, then reduce heat to low.
6
Cover and simmer for 30 minutes to meld the flavors.
7
Remove from heat and allow the marinade to cool completely to room temperature.
8
Place your deer meat in a large container or resealable bag.
9
Pour the cooled marinade over the meat, ensuring it is fully submerged if possible.
10
If the meat is not fully covered, turn it every 30 minutes to ensure even coverage.
11
If fully submerged, turn the meat approximately every 3 hours.
12
Marinate for a minimum of 2 hours or up to 48 hours, depending on the desired tenderness.
13
Refrigerate the marinade if the marinating time exceeds 8 hours.
14
Strain the used marinade and reserve it for making gravy or adding flavor to soups later.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 622.2kcal

% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 5015.6mg209%
Total Carbohydrate 89.1g30%
Dietary Fiber 26.0g104%
Sugars 12.3g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: deer, venison, marinade, game, tenderizer, red wine, vinegar, aromatic, herbs, bay leaves, thyme, allspice, simmered, roast, steak, flavorful, homemade, traditional, rich, savory

Read it online: https://www.chefs-mate.com/recipe/deer-marinade-v/