Marinade for Venison

Marinade for Venison Recipe from Romania - Ingredients & Steps

Region / culture: Romania | Preparation time: 24 hours | Cooking time: 5 minutes | Servings: 6

Introduction

Marinade for Venison is a flavorful and aromatic liquid mixture that is used to tenderize and add flavor to venison meat before cooking. This marinade recipe combines water, wine vinegar, juniper berries, pepper, bay leaves, cloves, garlic, lemon peel, and salt to create a delicious and tangy marinade that will enhance the natural flavors of the venison.

History

The tradition of marinating meat dates back centuries, with different cultures developing their own unique marinades using local ingredients and spices. In the case of venison, which is a lean and gamey meat, marinating is especially important to help tenderize the meat and remove any strong flavors. This particular marinade recipe combines classic ingredients like juniper berries and bay leaves with the acidity of wine vinegar to create a well-balanced and flavorful marinade for venison.

Ingredients

1.5 qt / 1.5 liters water
1 qt / 1 liter wine vinegar
0.5 tsp ground juniper berries
0.5 tsp ground pepper
5 – 6 bay leaves
peel from 0.5 lemon
1 tbsp salt
5 – 6 cloves
2 – 3 garlic cloves

How to prepare

In a non-reactive pot, combine the water, wine vinegar, juniper berries, pepper, bay leaves, cloves, garlic, lemon peel (in pieces), and a tablespoon of salt.
Bring the mixture to a boil and let it simmer for 5 minutes.
Allow the mixture to cool and then pour it over the venison placed in a bowl.
Cover the bowl and let the venison marinate in the liquid for 24 hours.
Make sure the liquid completely covers the venison. If not, turn the venison every 5 – 6 hours.

Variations

Add a splash of soy sauce or Worcestershire sauce for a savory umami flavor.
Swap out the wine vinegar for balsamic vinegar for a sweeter and richer marinade.
Experiment with different herbs and spices like rosemary, thyme, or cumin for a unique flavor profile.
For a spicy kick, add a pinch of red pepper flakes or cayenne pepper to the marinade.

Cooking Tips & Tricks

Make sure to use a non-reactive pot when preparing the marinade to avoid any metallic flavors being transferred to the meat.

- Be sure to let the marinade cool completely before pouring it over the venison to prevent the meat from cooking prematurely.

- For best results, marinate the venison for at least 24 hours to allow the flavors to fully penetrate the meat.

- If the liquid does not completely cover the venison, be sure to turn the meat every few hours to ensure even marinating.

Serving Suggestions

This marinade for venison is best used with venison cuts like steaks, chops, or roasts. After marinating the venison for 24 hours, you can grill, roast, or pan-sear the meat to your desired level of doneness. Serve the venison with roasted vegetables, mashed potatoes, or a side salad for a complete and delicious meal.

Cooking Techniques

After marinating the venison in the liquid mixture for 24 hours, you can cook the meat using a variety of techniques. Grilling, roasting, and pan-searing are all great options for cooking venison. Be sure to cook the meat to your desired level of doneness and let it rest before slicing and serving.

Ingredient Substitutions

If you don't have juniper berries on hand, you can substitute with a splash of gin or omit them altogether. You can also use apple cider vinegar or white wine vinegar in place of the wine vinegar. Feel free to customize the marinade with your favorite herbs and spices to suit your taste preferences.

Make Ahead Tips

This marinade for venison can be prepared in advance and stored in the refrigerator for up to a week. Simply pour the marinade over the venison, cover the bowl, and let it marinate for 24 hours before cooking. You can also freeze the marinated venison for up to 3 months for future use.

Presentation Ideas

To serve the marinated venison, slice the meat thinly and arrange it on a platter with fresh herbs and lemon wedges for garnish. You can also drizzle the meat with a balsamic reduction or herb-infused olive oil for added flavor and visual appeal. Serve the venison with a side of roasted vegetables or a creamy polenta for a complete and elegant presentation.

Pairing Recommendations

This marinade for venison pairs well with a variety of side dishes and accompaniments. Serve the venison with a bold red wine like Cabernet Sauvignon or Merlot for a classic pairing. For a lighter option, try a Pinot Noir or Chardonnay. You can also pair the venison with a side of wild rice, roasted potatoes, or a fresh green salad for a well-rounded meal.

Storage and Reheating Instructions

After marinating the venison, you can store the meat in the refrigerator for up to 3 days before cooking. If you have leftover cooked venison, store it in an airtight container in the refrigerator for up to 3 days. To reheat the venison, gently warm it in a skillet over low heat or in the oven at 325°F until heated through.

Nutrition Information

Calories per serving

The calorie content of this marinade for venison will vary depending on the amount used and the size of the serving. On average, a serving of this marinade will contain around 20-30 calories, making it a low-calorie option for marinating venison.

Carbohydrates

This marinade for venison is low in carbohydrates, with most of the ingredients being herbs, spices, and vinegar. Carbohydrates are essential for providing energy to the body, but this marinade is a great option for those looking to reduce their carb intake.

Fats

This marinade for venison is low in fats, with the only source of fat coming from the cloves and garlic. Fats are important for providing energy and supporting cell growth, but this marinade is a lean and healthy option for marinating venison.

Proteins

This marinade for venison does not contain any significant sources of protein. Protein is essential for building and repairing tissues in the body, but this marinade is meant to enhance the flavor and texture of the venison rather than provide protein.

Vitamins and minerals

This marinade for venison contains a variety of vitamins and minerals from the herbs and spices used. Bay leaves are a good source of vitamin A, vitamin C, and minerals like calcium and magnesium. Juniper berries are rich in antioxidants and vitamin C. Garlic is a good source of vitamin B6 and manganese. Overall, this marinade provides a good dose of vitamins and minerals to complement the venison.

Alergens

This marinade for venison does not contain any common allergens like nuts, dairy, or gluten. However, if you have a specific allergy to any of the ingredients used in the marinade, be sure to check the labels and make any necessary substitutions.

Summary

Overall, this marinade for venison is a healthy and flavorful option for enhancing the natural flavors of venison meat. It is low in carbohydrates and fats, and provides a good dose of vitamins and minerals from the herbs and spices used. With only around 20-30 calories per serving, this marinade is a great choice for those looking to add flavor to their venison without adding extra calories.

Summary

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I was just a young girl, eager to learn the ways of the kitchen from my mother. We lived in a small cottage nestled in the countryside, surrounded by lush greenery and the occasional deer that roamed the woods nearby.

One day, a kind neighbor who was an avid hunter brought over a fresh venison roast as a gift for my family. My mother graciously accepted the offering and set to work preparing a marinade for the meat. As she gathered the ingredients and mixed them together, I watched in awe, eager to learn the secrets of her culinary skills.

I asked her where she learned to make such a delicious marinade, and she chuckled softly before telling me the story of how she acquired the recipe many years ago. It was a warm summer day, much like the one we were experiencing, when she had stumbled upon a quaint little farmhouse while out for a walk in the countryside.

The farmer who lived there was friendly and welcoming, offering her a glass of homemade lemonade and a tour of his garden. As they walked among the rows of vegetables and herbs, my mother's eyes landed on a patch of rosemary, its fragrant aroma filling the air. The farmer noticed her interest and plucked a few sprigs, explaining that it was a key ingredient in his special marinade for venison.

Intrigued, my mother asked him to share the recipe with her, and he obliged with a smile. She carefully noted down each ingredient and the precise measurements, eager to try it out for herself. That night, she prepared the marinade and let the venison roast sit in it overnight, allowing the flavors to meld and infuse the meat with its delicious essence.

The next day, as we sat down to dinner, I took my first bite of the tender, flavorful venison and was instantly hooked. The marinade was a perfect balance of savory and sweet, with just a hint of tanginess from the lemon. I savored every bite, marveling at how a few simple ingredients could transform a humble piece of meat into a culinary masterpiece.

From that day on, my mother's marinade for venison became a staple in our household. Whenever a neighbor or friend would bring over a fresh catch from their hunting expeditions, she would eagerly prepare the marinade and let the meat marinate overnight, ensuring it was tender and flavorful come dinnertime.

As I grew older and began to take on more responsibilities in the kitchen, my mother passed down the recipe to me, just as the farmer had done for her all those years ago. I cherished the tradition of making the marinade, knowing that each time I did, I was carrying on a legacy of culinary excellence that had been passed down through generations.

Now, as I stand in my own kitchen, preparing the marinade for venison once again, I can't help but feel a sense of pride and gratitude for the recipe that has brought so much joy and flavor to my family over the years. The memories of that warm summer day and the kindness of the farmer who shared his secret recipe with my mother will always hold a special place in my heart, just as the taste of the marinade will always hold a special place on our dinner table.