Here’s a kitchen tip that served me well this past weekend: If you need to marinate something while camping, just assemble ahead of time and put everything in a plastic bag. That way you don’t need to lug all your seasonings up to the camper. But beware . . . you won’t want to let your thinner steaks marinate for more than 24 hours or so. The results were delicious!
FOR PRINTABLE VERSION CLICK HERE: Grilled Venison (or beef)
Source: Simply in Season
1 cup oil
3/4 cup soy sauce
1/2 cup wine vinegar
1/3 cup lemon juice
1/4 cup worcestershire sauce
2 Tbs prepared mustard
2 tsp fresh parsley
2 tsp salt and pepper (each)
2 cloves garlic (minced)
2 lbs venison or beef tenderloin (sliced about 1/2 inch thick)
1. Mix together everything except the meat in a casserole dish. Remove and set aside some of this marinade to use for basting.
2. Add the meat to marinade. Refrigerate several hours or overnight. Grill to desired doneness, brushing occasionally with the reserved marinade. (I actually just mixed the marinade, added the beef, and put everything in a plastic bag. Worked great!)
The Verdict: Everyone agreed that this was a phenomenal recipe. Next time I think I’ll have the steaks made a little thicker. The marinade imparts an excellent flavor without being overpowering. This would be a great recipe for venison even if the venn is a little on the gamey side.
Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (7.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software
Amount Per Serving
Calories 546.7
Calories From Fat (77%) 423.19
% Daily Value
Total Fat 47.47g 73%
Saturated Fat 11.92g 60%
Cholesterol 73.71mg 25%
Sodium 989.19mg 41%
Potassium 485.38mg 14%
Total Carbohydrates 5.19g 2%
Fiber 0.37g 1%
Sugar 1.57g
Protein 24g 48%
This post linked to Tempt My Tummy Tuesday, Tuesday’s Tips & Tricks, Anti-Procrastination Tuesday, Ultimate Recipe Swap
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