What do y'all "marinate" your geese, ducks and venison in?

Discussion in 'Cooking Forum' started by Bear, Nov 12, 2014.

  1. Bear

    Bear Elite Refuge Member

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    Had a cooking show run over from another show I had been watching and Dayum!!! Irish Lamb stew. :sp Woof!!! I love lamb and goat. Made me think about venison which caused me to run the entire meat menagerie. We normally just marinated everything in Winchester...A-One and more garlic... white pepper and garlic. Sometimes with tougher meat that bounced on the push thump test I'd add a little vinegar in small slits.

    I'm feeling a little experimental and figured you folks were the best to go to for prep. Beef...I just grew up eating canned/bottled BBQ sauce so Kraft has a lot of influence on the beef buffet.

    http://www.cookingchanneltv.com/.../spring-lamb-stew.html
     
  2. buckmaster1

    buckmaster1 Elite Refuge Member

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    This comes in different flavors, from their "Game Tamer" to Smokey, Hot and others. Walmart carries it.
     
  3. pintail2222

    pintail2222 Elite Refuge Member

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    The Mrs' marinated some duck (teal) in a habanero and orange marinade and it was delicious. :tu

    I added some El Yucateca habanero hot sauce for some added heat! :flame

    I texted her for the recipe....
     
  4. cootmeurer

    cootmeurer Elite Refuge Member

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    I hate vinegar so I stay away from that as a base.

    For waterfowl (which are often complimented with fruit flavors) I like to use cranberry juice for the acidic part of the marinade

    For venison or pork I like apple cider (unpastureized if possible).

    For divers I like to use a paste of road-kill and rotten shellfish to hide the flavor.
     
  5. dakndug

    dakndug Moderator Moderator

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    Take your backstrap and cut it in 1" thick steaks, put them in a big ziploc with the following marinade. If she don't like this, she won't like anything.
    2 tblspns soy sauce
    1 tblspn tomato paste
    1 tblspn Olive oil
    2-3 Garlic Cloves crushed or fresh
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp oregano

    leave in the fridge in the marinade for 24-48hrs. knead it around a couple times in the fridge and then cook on the grill to med-rare only. med at best. I use this on ducks and geese wrapped in bacon! I don't wrap the venison. I've even done thick pork chops in it, cooked to medium then finished in foil to maintain moisture and tenderness!

    Doug
     
  6. pintail2222

    pintail2222 Elite Refuge Member

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    1 habanero pepper
    1 orange
    1 cilantro bunch
    3 T olive oil
    salt
    pepper.

    Core, seed the habanero pepper

    Cut & juice the orange into a glass bowl - keep the peels too

    Chop the habanero, cilantro and orange peels together. Put chopped ingredients into the glass bowl w/ squeezed OJ and add the olive oil. Sprinkle in salt & pepper and then mix all ingredients together.

    Rub ingredient over duck breasts and then place duck breasts back in bowl. Cover and marinade in refridgerator....

    I grilled them until done. I placed a hot flour tortilla on a plate and set a grilled duck breast or two on top of the tortilla and then covered it with fresh salsa..... On mine - I poured on some el yucateca... :tu

    Next time I'm slicing them up and serving them ala fajita style.
     
  7. pintail2222

    pintail2222 Elite Refuge Member

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    Mmmmm... baaaaack straaaaps..... :tu

    Sounds delicious!!!!
     
  8. blinddog

    blinddog Elite Refuge Member

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    The tears of PETA members...
     
  9. Layout101

    Layout101 Elite Refuge Member

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    I marinate mine in balsamic vinegar for a few hours if I'm going to grill it.
     
  10. Bear

    Bear Elite Refuge Member

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    :dv :cool: :bow
     

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