_marinades Recipes

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

Steps:

• Combine all ingredients in a non aluminium covered dish and mix well.
• Pierce meat to be marinated several times with a fork.
• Place meat in marinade and cover.
• Refrigerate overnight, turning several times.

Steps:

• I'm not sure when I first heard of marinades. I know my Mom didn't use them. Every chunk of meat went into a roasting pan or a skillet. Meat, potatoes, a vegetable, and a salad aptly described a typical menu around our house. Venison was treated the same way beef or pork. In the pan it went. In looking back now I realize my sisters and I grew up knowing venison tasted differently, but we didn't attach any special significance to that fact. As I grew older, I learned that some folks referred to this difference as a 'gamey' flavor and used marinades to mask or hide the taste of venison. I wish I had a dollar for every time I've heard someone describe marinating a piece of wild game then telling me there was no way you could tell it was venison after it was cooked. To my way of thinking they're missing the point.Marinades can be used to tenderize and flavor any cut of meat whether it's venison or domestic. I prefer to use marinades to introduce different flavors rather than a mask to hide something.Typically a marinade will be composed of at least two ingredients an acid in the form of vinegar or citrus juice, and an oil. The acid acts as a tenderizing agent, and the oil carries the flavors of any added spices and seasonings. If you plan to grill the meat, the oil also protects against burning. Because of the acid, use a non-reactive container such as glass, plastic, ceramic or stainless steel. When possible, I use a self-sealing plastic bag, which reduces the amount of marinade needed. Many of us, myself included, tend to operate under the philosophy 'a lot does a good job, more does it better!' Not necessarily so when it comes to marinades. Decide beforehand the purpose for your marinade and proceed accordingly. If you want to flavor something such as a venison back strap, do not marinate it over night, as you would do if trying to tenderize a beef brisket. The judicious use of marinades will add to your repertoire of interesting methods for preparing meat, be it domestic or wild.Spiced with More Tall Tales - Marinades and Rubs