* 1 1/2 cups vegetable oil
* 3/4 cup soy sauce
* 1/2 cup Worcestershire sauce
* 2 tablespoons dry mustard
* 1/3 cup vinegar
* 1 tablespoon pepper
* 1 1/4 teaspoons salt
* 1 teaspoon dried parsley
* 1/3 cup fresh lemon juice
* 1 teaspoon garlic powder
Add ingredients together in sequence, as listed, in large bowl. Stir well, pour over venison, and marinate for 24 hours in refrigerator. This marinade can be used on venison that is to be barbecued or roasted in the oven. If venison is barbecued, baste with the marinade as it cooks.
The Best Choice Brand in Mesquite flavor that you can buy at Country Mart is a pretty good store bought marinade. I have used it a lot for grilling deer. I usually let the deer marinade for at least 8-12 hours. Then when I am grilling, I'll brush the extra marinade on both sides as the meat grills.
I like to cook steaks and loin cuts over real lump charcoal with a little hickory or mesquite for smoke flavor (soak the wood in water before tossing on the charcoal) with a dry rub on them... the "char crust" seasonings are great. That's been the method of choice of late anyway.:cheers:
*Butterfly whole deer loin in A1 Classic Marinade for at least two days.
*Sautee green peppers, red peppers, and onions in butter
*Place the sauteed peppers and onions in loin with swiss cheese
*Wrap loin completely in bacon and hold in place w/ toothpics
*Place on grill and cook to preference
Oh sorry!!! You just wanted the name of a good marinade....My bad!
a buddy kept telling me to try it and I finally did and it is great. the acid in the soda makes the meat more tender. I like using a dry rub on the meat after marinating before throwing on the grill, but it is good without also
a buddy kept telling me to try it and I finally did and it is great. the acid in the soda makes the meat more tender. I like using a dry rub on the meat after marinating before throwing on the grill, but it is good without also[/rquote]
Same thing, but with Cherry Coke is good as well...:cheers:
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