With 10 minutes of prep time, you can have this dish ready to serve in the time it takes to cook rice. Turn to LOW and cook for another 6 hours. Teach me your ways, o grandmaster sensei. Cover meat, onions and peppers with sweet and sour sauce and bring to a simmer. Privacy Policy • Contact Us • Warnings • FAQs • © 2020 National Rifle Association of America, Remington Model 700 American Hunter Rifle Project, Women On Target® Instructional Shooting Clinics, Volunteer At The Great American Outdoor Show, Marion P. Hammer Women Of Distinction Award, Women's Wildlife Management / Conservation Scholarship, National Youth Shooting Sports Ambassadors, NRA Outstanding Achievement Youth Award Presented by Brownells, National Youth Shooting Sports Cooperative Program, Head to Head: .308 Winchester vs. .30-06 Springfield, 2020 National Rifle Association of America. “What venison marinade do you use?” is perhaps the most common question I get when people ask me about cooking deer or elk. My husband requests this often and we've served to guests as well. When you are ready to cook, take the meat out of the marinade and pat the meat dry with paper towels. Cut the round steak in 1-inch and dredge with flour. Recipe Tips & Tricks• Fresh pineapple and its juice contain enzymes that break down the cornstarch and prevent the sauce from remaining thick, so for best results use canned pineapple and chunks.• The sweet and sour sauce will thicken as it cools, and you can adjust the sweetness with sugar, tang with vinegar or add salt to taste. 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. Made this with out marinating the meat. Many people forget about this. I know the science and have read up on marinades and rarely if ever use them for venison. It was perfect and light over white rice. Thank you Hank keep up the good work. I have your Buck Buck Moose cookbook and refer to it often. This means backstrap medallions from large deer, elk or moose, all leg steaks, flank steak, cubes for kebabs and so on. I have been looking for a list like this. Place in crock pot, add the boiling water and salt. Hugh Thomas, Your email address will not be published. The sweet and sour venison and pineapple can be served over rice or eaten on its own. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Remove from heat.3. Many would make a cardiologist cringe! Serve with rice. You don’t want this smooth. Cook one hour longer on LOW. Get the American Hunter Insider newsletter for at-a-glance access to industry news, gear, gun reviews, videos and more—delivered directly to your Inbox. I’d like to read the scientific basis for this interaction between acidic marinades and HCA formation during grilling. 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. 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. This sweet and sour sauce is easy to make, and when added to your favorite cuts of venison makes for a dish the whole family can enjoy. Hey there. Taste of Home is America's #1 cooking magazine. ), The Spruce Eats uses cookies to provide you with a great user experience. My family thought this was disgusting. I found this part particularly surprising and interesting: Would you mind sharing the official source of this statement? Thanks! Stir reserved marinade; add to the pan. Cover and refrigerate remaining marinade. Remember the admonition to never cook bacon over high heat? At least that’s the theory. More of a brine than a marinade, the salt level in soy sauce can be pretty severe, and it will darken your meat dramatically. 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. But if I leave the pheasant in for more than overnight it seems to turn the cutlets to complete mush. What the ACS is referring to are nitrosamines, which are only created with high heat. I don’t know if that’s because I’m using smaller strips instead of the whole breast? By using The Spruce Eats, you accept our, Venison Recipes for the Slow Cooker, Oven, and Stovetop, Slow Cooker Venison Steaks With Peppers and Onions, Slow Cooker Sweet and Sour Pork With Pineapple, Crock Pot Round Steak With Vegetables and Gravy, Slow Cooker Beef Short Ribs With Tomato Sauce. Place in crock pot, add the boiling water and salt. This is quick, easy and delicious! Extra spice or heat can be added to an individual serving without changing the consistency of the recipe, making this dish easy to please the masses. When the oil is hot, brown the meat, turning to brown all sides. Kelsey: It’s basically grass fed filet mignon, if you’ve ever had that. When you’re looking for a quick and easy meal, you’ll appreciate the simplicity of this recipe. 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. Instead, try a homemade version. Place venison in a shallow dish. I agree about not needing to marinate. Wet meat won’t brown. 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. The sauce can be made in advance and stored in the fridge for two weeks.• The longer the sweet and sour sauce sits, the less tang it will have, so add more apple cider vinegar if reheating or using sauce stored after initial preparation. 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. Lets just say i had to discard an 8 pound batch of sausage. 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.
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