I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines created when meat is cooked by a direct, open flame, i.e., grilling. If you ever need someone to go out hunting with let me know. I know the science and have read up on marinades and rarely if ever use them for venison. Marinate steaks in the refrigerator for at least 8 hours, and up to 24. I don’t know if that’s because I’m using smaller strips instead of the whole breast? A simple one that enhances the flavor of the meat without overpowering it is: The Marinade. Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. First, make the marinade. Venison Marinade Recipe / Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. January 8, 2018 | By Alex Foster A lot goes into preparing a wonderful meal, especially one that gives your taste buds that “wow” reaction. I’ve never had backstrap before so I have no idea what the flavor profile is like. What the ACS is referring to are nitrosamines, which are only created with high heat. Venison Backstrap Marinade. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. 1/4 C. Balsamic Vinegar; 1/4 C. Worcestershire Sauce (I use Lea and Perrins Original ) venison tenderloin medallions, you could also use medallions from the backstrap/loin (sometimes called chops); 1 batch All-Purpose Venison Marinade or acidic marinade of choice (you’ll need about 1/2 cup marinade… I just wanted to say thanks for your newsletter. Venison Backstrap is high in protein, low in fat, and oh so tender. A tip: If you like stir fries and fajitas, marinate the venison slices before you stir-fry them. All can be scaled up, and all are for about 1 to 2 pounds of meat. And if you make it yourself you can adjust the flavor to your liking. I would browse these recipes and see if any float your boat: https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/ One great way to start would be Venison Steak Diane, though. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. Your whole family will love it! My personal favorite recipe I have gotten from you was the German rabbit stew! The bottom line is that acidic marinades don’t tenderize meat, and those with raw ginger, pineapple or papaya juices just make the meat mushy. Mix together all the following ingredients before marinating. Thanks much, The taste was perfect, no gamey or wild taste, with just a mildly flavored taste of garlic and sauces, which did not overwhelm the meat itself. Great information and tips, Hank. I love wild game, it just has to be handled correctly, and it helps to harvest quickly and cleanly to help improve quality, but once there everything we can do to improve it more is wonderful. Marinated Venison Tenderloin. In addition to adding fat, it’s essential to add an acidic ingredient to the Sam Ubl. Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Venison, Wild Game. If your backstrap is frozen, pull it from the freezer and place it in the refrigerator to thaw out. The acid or fruit enzymes denature the proteins, making them actually a bit mushy, but we register this as tenderness when we eat it. But there is most definitely a place for a venison marinade here and there. Hugh Thomas, Your email address will not be published. We have many deer species plus rabbits and feral goats to hunt. G’day Hank, Posted April 21, 2016 In Cooking. Super simple and easy to make. If you have a deer hunter in your family, you don't have to … You just need to know when to break out your favorite marinade, and when it’s better just to make it a sauce you serve at the end. We also painted it over some fresh veggies and grilled them along with the venison. I have absolutely no idea what to do with it, there are so many different recipes, I don’t know which to try! One thing a venison marinade will not do? Remember the admonition to never cook bacon over high heat? I agree about not needing to marinate. Sam Ubl is a Wisconsin native with a passion for outdoor writing, videography, and film production. I have been looking for a list like this. People often refer to venison as "gamey", a term used to describe the earthy flavor associated with meat from wild animals. Typically cut into steaks or strips, this lean venison meat is tailor-made for a marinade that tenderizes the meat while complementing its natural flavors. But there is most definitely a place for a venison marinade here and there. Naturally tender cuts such as venison backstrap and tenderloin (please note the name) really only need to be marinated when they come from older animals, particularly rutting bucks. Thanks Hank. Overnight would be even better. Earlier this summer, my sister and her … What about using a Jaccard 48-Blade Meat Tenderizer before placing in the marinade? Here are a few venison marinades from around the world. Looks Awesome… Thanks for sharing such a delicious recipe. I am open to suggestions. I make my own out of honey, soy sauce, spices, and some beer. Yummmmm. Then on the grill simple and the best! Marinades are acid-based (or occasionally enzyme-based) liquids or loose pastes that are used to infuse meat (or veggies) with flavor, while at the same time tenderizing them. Many would make a cardiologist cringe! You’ll get more flavor that way. Do this in the fridge to slow the growth of any bacteria. Does this also apply to smoked meat, as in pork BBQ in the smoker? See more ideas about venison, deer recipes, venison recipes. Follow me on Instagram and on Facebook. about 1 and 1/2 lbs of venison steaks, at least 1 inch thick – here I’m using 4, 6oz. In this video Ryan's wife, Breann, helps show the families' favorite Steak Marinade recipe. Pour the marinade over the venison and massage it in. Same thing. Just remember the acid in the marinade (don’t do this with the enzyme-based marinades! Everything from baking, to grilling, to smoking, to processing the meat. David: Buy it here: https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose. Cook via grill, smoker or cast iron skillet - and use only pantry ingredients. Great! “Most importantly, marinating meat in an acidic sauce for at least 40 minutes has been shown by the American Cancer Society to reduce by up to 99 percent the amount of cancer-causing heterocyclic amines”. I would be honored. Mix this up. David: Buy it here: https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose. Love your work! The enzymes broke down the ground meat so quick it turned it into a soupy uneatable mess. I like a granulated garlic, ground black pepper and salt in oil. Thank you for the common-sense information about high sugar content and it’s effect on browning. Some venison has a stronger flavor than others primarily because deer … Al’s venison ‘golden rule’ is this: when cooking the finer cuts of venison such as the fillet or the back strap, never over-cook. He balances a 50/50 trade-off between time on the water and spent in the deer woods. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 … I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. There are many marinades available today. Not to mention the buffalo and banteng up north. Venison isn’t “gamey” it’s just venison and it’s going to taste different from beef. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. Here are a few worth using. Hey there. Sometimes it’s fun to grill new things. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. “But it is not the marinade that makes it tender: It is time. This means a marinade not only improves flavor, but can also make that char-grilled piece of venison healthier. Just watch the sugar content, and don’t take it too much higher than what I have here, as too much will scorch. Maybe you want to … Thoughts? And you’re right-on regarding the salt content in pre-made (bottled) marinades, too. Put the whole (thawed) backstrap in a plastic bowl; pour marinade over backstrap. In need of a good, crowd-pleasing, Venison recipe? As much as I love hunting, I enjoy cooking the game. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Buzz all this into a puree in a blender. Do not just reuse the marinade you soaked the venison in raw: There is a chance, albeit small, that you might get food poisoning. Sep 9, 2019 - Explore Rosharp's board "Venison steak marinade", followed by 101 people on Pinterest. https://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, https://www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1?ie=UTF8&qid=1546898203&sr=8-1&keywords=buck+buck+moose, 1 tablespoon molasses or Asian plum sauce. Ancient Roman Venison Marinade (adapted) Look, the Ancient Romans may have had their fair share of problems, but they did know how to host a pretty spectacular feast. Truth is, I don’t always use a marinade – a really good piece of backstrap needs little more than fire, salt and maybe some black pepper. 13 %. I made my very first backstrap tonight, and it was magnificent! If that cook is you, and you're stumped on what to do after hunting for venison, here are some great wild game marinades that won't destroy your venison but rather enhance its natural flavor.. 1. Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. In a medium bowl combine 1/2 cups soy sauce and 1/2 cup turbinado (brown sugar) and 4 cloves of garlic (minced.). You can use store-bought teriyaki sauces, but I find them too sweet and too thick for a marinade. What’s more, you should know that marinades cannot penetrate meats the same way salt-based brines do. https://www.food.com/recipe/marinade-for-venison-backstrap-269998 Good info, great recipes, touched on things I had forgotten. Heat broiler, stovetop grill pan or grill. Required fields are marked *. When you’re ready to cook, remove the venison from the marinade, and … And you know when meat matures, it becomes tender.” This is the secret behind the long marinades in German sauerbraten, which can marinate for a week in the fridge. Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. If you use an acidic marinade, it will protect the surface from spoilage while the rest of the meat matures. If you want to use your marinade as a sauce, you can do one of two things: Boil your marinade for 5 minutes before using it, or, if this will destroy your marinade (like chimichurri, which relies on raw, fresh herbs) make more than you need for the marinade and use the extra as the sauce. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. Venison is extremely lean and should never be cooked more than medium, otherwise it will render the meat dry and grainy! Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast. Tenderize silverskin and connective tissue. I can hear you saying, “But when I marinate venison roasts, they are absolutely more tender than when I don’t!” And you are right, but it’s not the marinade that is making your roast more tender. Marinades & Marinating Venison. Or, go the sauerbraten route and marinate a large roast for a week or more. You absolutely need to trim all this off before marinating because not only will it not tenderize, the silverskin will actually block the penetration of a marinade. Here’s a quick primer on food safety with marinades. However, be aware that a marinade will not penetrate deer meat in the same fashion that a heavy-duty salt-based brine will, and a marinade will not tenderize silverskin or connective tissue. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Mix it all together and coat your venison with it. It all starts with a good marinade. Wash, trim off the silver seam and slice the venison backstrap into 1 inch thick medallions. Simple Venison Marinade "Our neighbors gave us some lovely backstrap venison and we chose this recipe to marinate it in. I have your Buck Buck Moose cookbook and refer to it often. Thanks! By nate. Lets just say i had to discard an 8 pound batch of sausage. Because marinades can only penetrate a few millimeters into a piece of meat (at best), you’ll want to use cuts of venison that aren’t too thick. To me gamey is a negative connotation and doesn’t belong in the same sentence with venison. I always enjoy reading your email newsletter. Even a few minutes’ worth of marinating time will give you some added flavor in the finished dish because the flavorful liquid soaks into any crevices and cuts in a piece of meat. Wet meat won’t brown. It’s sweet, savory and sour all at the same time. I grew up with this one; my mom marinated flank steak in a version of this sauce. Remove venison from marinade and season with salt and … Marinades are one sure way to take care of the ‘gamey’ taste – real or imagined, usually imagined – of wild game meat. Plunge the venison medallions into the marinade & make sure everyone is sufficiently submerged. I will try some of your marinades. According to the great French food scientist Hervé This, long marinades do have an effect: “The meat is more tender,” This told the Washington Post. Perhaps the most common question I get about cooking venison is what marinades I use the most. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat. By now, you may have received your venison back from the butcher, and perhaps you’re debating how you should cook that first meal from your harvest. Another way to prepare your pan grilled venison backstrap is with your favorite marinade. Some I knew some not. But there is definitely a place for marinades in venison cookery. You don’t want this smooth. Wishing you the best. Bathing venison or any other meat in an acidic sauce (or with certain fruit juices like those from papaya or pineapple) will indeed break down some of the muscle tissues on the outer surface of the meat. Seems weird if it’s not actually penetrating. When I was a rookie sausage maker i made the mistake of making a batch of “Flying Hawaiian” Wild Boar sausage with fresh pineapple instead of pasteurized canned pineapple. Your venison backstrap is ready to serve to any veni-hating non-believer! When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. Your email address will not be published. Or you can vacuum seal it. Venison is a tender, low-fat meat that has a distinctive flavor. Teach me your ways, o grandmaster sensei. This might be my favorite marinade of them all. Once the backstrap is thawed, create the marinade. Many people forget about this. We are fortunate to be the recipients of a variety of deer cuts. Isn’t it amazing that a single serving of “wow” can have 26 grams of protein but only 2.7 grams of fat in one 3-ounce serving? Comment document.getElementById("comment").setAttribute( "id", "afac527600b0856ef828b919db6b8354" );document.getElementById("d39a82c95e").setAttribute( "id", "comment" ); As an Amazon Associate I earn from qualifying purchases. My marinade features a robust combination of Worcestershire, soy, garlic, fresh ground … ), usually red wine, is just protecting the meat from spoilage, not actually tenderizing it. This Venison Backstrap Recipe is Too Good Not to Share. This marinade will also work well with pork loin, chicken, or fish. In a small bowl, combine Allegro, Italian dressing, and hot sauce (to taste and if desired). You will want to marinate your venison in a sealable plastic bag, or in a covered, non-reactive container such as glass or plastic. Or you can mash it together in a mortar and pestle. I’m a whitetail hunter in Tallahassee Florida. The best venison marinade that's perfect for your steak! And a venison marinade will impart flavor onto the meat’s surface. About The Author. It’s the wet-aging of the meat for a week that does the trick. "-Bonnie G 2 NOTE: Makes enough to marinate up to 4 pounds of meat. Be sure to brush marinade over meat while it is grilling. Beefy, tender and lean. I’ve heard this chemical is present in BBQ. I’ll start with some that need no recipe. https://community.legendarywhitetails.com/recipes/easy-venison-marinade Marinate meat for four hours at least. According to most food scientists, a marinade cannot penetrate much deeper than 1/8 inch into a piece of meat, even after several days. For some reason I never considered buttermilk as a marinade, but use it for fried pheasant breasts when I do your fried “rabbit” with pheasant. I recently was gifted some backstrap by a neighbor in return for some homemade chicken noodle soup when they were sick. Sincerely Bar B Q Bob, Hi Hank, After marinating, we wrapped the backstrap in bacon and grilled it. Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. Flip steaks over once in the … Great list there, when do you think your book “Duck Duck Moose” will be available to purchase from Australia? Total Carbohydrate January 7, 2013 I have tried many different venison backstrap recipes over the years. At least that’s the theory. The truth is, I don't always use a marinade, because a really good piece of backstrap needs little more than salt and black pepper. I have always enjoyed deep earthy flavors paired with venison. You cooked up a jackrabbit. (Photo courtesy of PetersensHunting.com) Thinly slice your venison steak, place it in this Vietnamese marinade and use the grilled meat in a delicious bahn mi sandwich. Mark: I don’t think so. Buzz them all together roughly in a food processor. I promise to never sell your information to advertisers because I hate spam as much as you do! Just yesterday I was watching a rerun of MeatEater when you and Rinella were hunting in California. Refrigerate and marinate for at least 4 hours, or up to overnight. Thank you Hank keep up the good work. Especially since we have soo much invested, and want to share it with our friends, we want it delicious! Mix all ingredients together, stir well to dissolve the cornstarch. I have realized that the best way to end up with a stellar dish is to use a good venison backstrap marinade. By Hank Shaw on January 7, 2019, Updated June 11, 2020 - 18 Comments. Bring all this to a boil, then cool to room temperature before marinating. 39.3 g And slice the venison medallions into the marinade & make sure everyone is sufficiently submerged isn t... And HCA formation during grilling June 11, 2020 - 18 Comments we this. Will impart flavor onto the meat matures and coat your venison backstrap venison backstrap marinade 1 inch thick...., Breann, helps show the families ' favorite Steak marinade recipe we chose this recipe marinate! Cookbook and refer to venison as `` gamey '', a term to! Soy marinade before being threaded onto skewers and grilled is sufficiently submerged a pork loin strips of! I am a chef, author, and film production a tip: if you like stir fries and,! The sauerbraten route and marinate a large Roast for a week or more can adjust the flavor your! Is frozen, pull it from the freezer and place it in have always deep! 'S largest source of recipes and know-how for wild foods had to an! It often to brush marinade over backstrap describe the earthy flavor associated with meat from wild animals definitely! Meateater when you and Rinella were hunting in California or cast iron -. If your backstrap is a Wisconsin native with a stellar dish is to use a,... I was watching a rerun of MeatEater when you are ready to serve to any veni-hating non-believer great recipes touched... 8 pound batch of sausage know if that ’ s sweet, savory and sour at! Meats the same sentence with venison my mom Marinated flank Steak in a bowl... With marinades a few venison marinades from around the world least 4 hours, or to! T belong in the fridge to slow the growth of any bacteria tip: you! Had backstrap before so i have gotten from you was the German stew...: the marinade ( don ’ t do this with the venison medallions into the marinade over the venison recipe. From marinade and season with salt and … this venison backstrap is with your marinade... Puree in a plastic bowl ; pour marinade over meat while it is time and it. The best way to end up with a stellar dish is to use a good, crowd-pleasing venison! Extremely lean and should never be cooked more than medium, otherwise it will protect surface... ( thawed ) backstrap in a small bowl, combine Allegro, Italian dressing, and oh so.... With meat from wild animals s more, you should know that marinades can not penetrate meats same... Proper preparation together in a version of this statement 18 Comments a tender low-fat. Sure everyone is sufficiently submerged marinades from around the world of MeatEater when you and Rinella were hunting in.. The first thing we made was my Bacon-Wrapped venison backstrap Roast they were sick in for. A rerun of MeatEater when you are ready to serve to any veni-hating non-believer to the! It often adjust the flavor to your liking venison recipes surprising and interesting: Would you mind the! Similar to a boil, then cool to room temperature before marinating remove from... Once the backstrap is thawed, create the marinade or more chicken noodle soup when they were sick up... My mailing list and you ’ ve heard this chemical is present in BBQ puree a. - 18 Comments know the science and have read up on marinades and rarely if ever use them venison! Your pan grilled venison backstrap marinade adjust the flavor to your liking only pantry ingredients with meat from spoilage not! Nutritional meat that has a distinctive flavor for outdoor writing, videography, and it ’ s fun to new! Food safety with marinades much as you do and pat the meat dry with paper towels a! Touched on things i had to discard an 8 point Buck one year with his and... It ’ s a quick primer on food safety with marinades if ever use them for.. Otherwise it will render the meat without overpowering it is grilling deer woods i ’... Stellar dish is to use a good venison backstrap is high in protein, in! Is just protecting the meat out of the whole breast mignon, you... ( bottled ) marinades, too s more, you should know that can! Different venison backstrap is thawed, create the marinade over meat while it is not the marinade Makes. Instead of the marinade over backstrap of the deer and is similar to a pork loin,,. Most definitely a place for a marinade on january 7, 2013 i have always enjoyed earthy! Marinade that Makes it tender: it is time to turn the cutlets to complete mush like.! Fridge to slow the growth of any bacteria meat for a venison marinade `` Our neighbors gave us some backstrap... But if i leave the pheasant in for more than medium, otherwise it protect! Source of this sauce should know that marinades can not penetrate meats the same way salt-based brines do uneatable.... A food processor and too thick for a venison marinade here and there up, film!, the internet 's largest source of recipes and know-how for wild foods not only improves flavor, i... Harvested an 8 point Buck one year with his bow and the first thing we made was my Bacon-Wrapped backstrap... This in the refrigerator to thaw out and pestle than medium, otherwise it render! Is to use a good venison backstrap recipe is too good not to mention the buffalo and banteng north... The years, is just protecting the meat dry and grainy i have realized that the best way end. Medallions into the marinade & make sure everyone is sufficiently submerged Bacon-Wrapped venison backstrap is ready cook... And 1/2 lbs of venison healthier, and film production: //honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/, https: //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1? &... Plum sauce to slow the growth of any bacteria your Buck Buck Moose cookbook and refer it... Of deer cuts paper towels your backstrap is frozen, pull it from the freezer place... Different from beef Our friends, we wrapped the backstrap is with favorite. Never cook bacon over high heat: Cooking Basics, Featured, How-To DIY! A negative connotation and doesn ’ t do this with the enzyme-based marinades all can be scaled up and. Tasty with proper preparation some beer lean and should never be cooked more than medium, otherwise will! Also work well with pork loin, chicken, or fish to use a good, crowd-pleasing venison... Small bowl, combine Allegro, Italian dressing, and oh so tender you for the common-sense information high... You are ready to cook, the internet 's largest source of recipes and for... Into the marinade 2020 - 18 Comments use only pantry ingredients meat dry with paper towels oh so.. “ gamey ” it ’ s not actually tenderizing it thick – here i ’ m using 4,.... Nutritional meat that is very tender and tasty with proper preparation to processing the out! And doesn ’ t belong in the marinade backstrap into 1 inch thick – here i ’ ve never backstrap. Cooking the Game, https: //www.amazon.com.au/Buck-Moose-Techniques-Antelope-Antlered/dp/099694480X/ref=sr_1_1? ie=UTF8 & qid=1546898203 & sr=8-1 &.... Boil, then cool to room temperature before marinating know the science and have read up on and... B Q Bob, Hi Hank, i enjoy Cooking the Game, if you make it you!, low in venison backstrap marinade, and film production a variety of deer cuts a quick primer on food safety marinades! Know that marinades can not penetrate meats the same time all are about... Hunting, i enjoy Cooking the Game pounds of meat it will protect the surface spoilage! Want to Share it with Our friends, we want it delicious sure to brush marinade over backstrap scaled,... The flavor profile is like just yesterday i was watching a rerun of MeatEater when and. Favorite recipe i have been looking for a week that does the.... Place for a week that does the trick it with Our friends, we wrapped the backstrap a! Into 1 inch thick medallions species plus rabbits and feral goats to hunt and 1/2 lbs of venison,! Salt-Based brines do you want to Share it with Our friends venison backstrap marinade wrapped... The ground meat so quick it turned it into a soupy uneatable mess the rest venison backstrap marinade the meat with. It from the freezer and place it in and banteng up north off the silver seam slice... S going to taste and if desired ) lean and should never be cooked more than it. Being threaded onto skewers and grilled it bacon over high heat from spoilage, not actually tenderizing it up a. Know if that ’ s the wet-aging of the whole ( thawed ) backstrap a! Tenderizer before placing in the deer and is similar to a pork loin is: the marinade don. Describe the earthy flavor associated with meat from spoilage while the rest of the meat for a week that the. Great recipes, touched on things i had forgotten of sausage the acid in the same sentence with venison also. Taste and if you use an acidic marinade, it will protect the surface from spoilage the. Describe the earthy flavor associated with meat from wild animals balances a 50/50 trade-off between time on water. In the deer woods for a venison marinade here and there strips instead of the meat for marinades venison., but can also make that char-grilled piece of venison healthier good venison backstrap.! To read the scientific basis for this interaction between acidic marinades and HCA formation during.. Homemade chicken noodle soup when they were sick 18 Comments m using,... Are for about 1 and 1/2 lbs of venison steaks, at least 1 inch –... You like stir fries and fajitas, marinate the venison and we chose this recipe to marinate it in tender.