 Venison Marinade
Here's our favorite red meat marinade. We've used it on venison as well as beef. As I'm sure you know, because venison is so lean, cooking it much past medium rare can produce a dry, tough steak.
We sear the steak over a hot fire, then move it to cooler section of the grill to finish cooking.
1/2 cup packed brown sugar
3 garlic cloves, mashed with
1-1/2 tsp salt
3 Tbsp Dijon or other prepared mustard
1 tbsp soy sauce (or ¼ tsp MSG)
1/4 cup cider vinegar
3 Tbsp lemon juice
6 Tbsp olive oil
Wisk together all ingredients. Place meat in zip-lock bag. Add marinade and seal, pressing out air. Refrigerate for up to 24 hours, turning occasionally. Discard marinade. Grill over direct heat. This recipe will marinate up to three pounds of meat using the plastic bag technique. Recipe can be halved for smaller amounts of meat.
Health note: The presence of acids (e.g., vinegar and lemon juice) dramatically reduces the level of surface carcinogens produced on grilling based on a study at Lawrence Livermore laboratories. This applies to any acidic marinade.
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