| Because venison is so lean, adding a little fat to it helps | | | | That's not what you want! You just want the meat to |
| when you cook. That's why it makes sense to | | | | stay juicy on the grill, not to dissolve. |
| marinade venison: oils in the marinade will help keep the | | | | 2. Use oil in the marinade. We typically use olive oil, |
| meat tender and juicy when you cook it. Any time we | | | | although peanut oil would be good too. It really depends |
| grill venison--whether we're making tenderloins, | | | | on the flavor you're going for and what you're doing |
| backstraps, or kabobs--we make a marinade for it. | | | | with the meat. We find that the oil is the key to helping |
| There are a few important tips to keep in mind when | | | | the venison retain its juice (for lack of a better word). |
| you're marinating venison. | | | | We often combine the oil with lime or lemon juice, soy |
| | | | sauce, or Worcestershire sauce and other spices. The |
| 1. Don't marinate it for too long. I typically only marinate | | | | best way we've found to actually do the marinating is |
| the meat from 1/2 hour to 4 hours. Unless we're | | | | to put the meat and the marinade in a zip lock baggie. |
| preparing a very large roast, I never marinade for 24 | | | | This allows you to shake it periodically to make sure all |
| hours, even if a recipe calls for it. For smaller cuts of | | | | the meat gets covered. And, as with thawing the |
| meat, they'll become too tender and fall apart on you. | | | | meat, let it marinate in the refrigerator. |