Saul
Cook
This is just a quick recipe that I sometimes use for venison when grilling. It is a wet rub and I find it easiest to coat the venison with it first before throwing it on the grill. This recipe is not too formal because it really depends on the size of meat you have and how strong you want the flavor of the venison vs the rub to be. I usually use this recipe for backstrap.
I guess that this recipe could be adapted to be a marinade for the venison, although I have not tried it that way. Once I do, I will let you know how it works.
A side note: I am a vegan hunter. This means that I believe in humanely killing all animals that I eat myself. I do not buy meat from stores. I will only share meat recipes from animals that are free and wild and that I have hunted and killed myself.
To eliminate the gamey flavor of venison, it is best if it is chilled around 35 degrees for over a week. If you really really really hate the gamey flavor of venison, you can marinate it sprite for a few days which will completely eliminate the gamey flavor, but I highly advise against this because it robs the meat of most of its natural flavor.
Recipe:
-1 to 2 sticks of soft butter
-1/2 cup of olive oil
-1/2 to 1 can of Virgil's Ginger Ale
-2 shots of Jack Daniels
-2 tbsp of paprika (you can do one spicy and one sweet paprika if you do not want it too hot)
-1 tbsp of ground oregano
-1 tsp of ginger powder
-1 tbsp of garlic powder
-1 o 2 tsp of cayenne pepper powder
-season with coarse Kosher salt and ground pepper
These measurements are extremely rough as I normally just season by hand for this but I think that they give a general idea of what the ratios should be like.
Coat the venison on both sides with the rub before putting the meat on the grill.
Let me know what you guys think of this recipe. Once again, this is nothing fancy and it is certainly not perfect and not perfectly measured, but it is a quick and tasty way to cook venison.
I guess that this recipe could be adapted to be a marinade for the venison, although I have not tried it that way. Once I do, I will let you know how it works.
A side note: I am a vegan hunter. This means that I believe in humanely killing all animals that I eat myself. I do not buy meat from stores. I will only share meat recipes from animals that are free and wild and that I have hunted and killed myself.
To eliminate the gamey flavor of venison, it is best if it is chilled around 35 degrees for over a week. If you really really really hate the gamey flavor of venison, you can marinate it sprite for a few days which will completely eliminate the gamey flavor, but I highly advise against this because it robs the meat of most of its natural flavor.
Recipe:
-1 to 2 sticks of soft butter
-1/2 cup of olive oil
-1/2 to 1 can of Virgil's Ginger Ale
-2 shots of Jack Daniels
-2 tbsp of paprika (you can do one spicy and one sweet paprika if you do not want it too hot)
-1 tbsp of ground oregano
-1 tsp of ginger powder
-1 tbsp of garlic powder
-1 o 2 tsp of cayenne pepper powder
-season with coarse Kosher salt and ground pepper
These measurements are extremely rough as I normally just season by hand for this but I think that they give a general idea of what the ratios should be like.
Coat the venison on both sides with the rub before putting the meat on the grill.
Let me know what you guys think of this recipe. Once again, this is nothing fancy and it is certainly not perfect and not perfectly measured, but it is a quick and tasty way to cook venison.
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