The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 21, 2009
Absolutely fabulous!! I didn't have time to marinade it very long, so I can only imagine that it could have been even better. Even my 2&4-yr-olds asked for 2nd and 3rds. I used it on back strap. I didn't need 6 pounds of meat for just us, so I decreased the water to less than one cup and just added chicken bullion to that instead of the water and chicken stock. I also didn't have fresh parsley, basil & rosemary, so I used dried. I will definitely use this recipe again!
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Cooking Level: Expert

Home Town: Monticello, Illinois, USA
Living In: Leesburg, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2008
Thanksgiving would not have been the same without this recipe for venison. We took the deer 4 days prior to Thanksgiving with the idea of having a traditional American Thanksgiving of Venison and Turkey. My kids had never eaten venison and the thought of eating "Bambi" didn't sit well at first. But once they tried the venison prepared by marinating from this recipe, they loved it. In fact they asked for it the next day for lunch. The only difference was that instead of marinating for 4 hours, I marinated for a full 24 hours. I really think that may have made a big difference. 21 guests at Thanksgiving dinner swore it was the best venison they ever had. In fact, in many cases, they said it was the only time they ever enjoyed venison. Thanks for the idea.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 28, 2008
I really loved this recipe. I did use it with venison...but, I think it would be good with any wild game. I think I will use it on moose steaks next time! Thanks!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 6, 2008
Great Recipe. Has anyone tried in a slow cooker or as a canning marinade?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 29, 2008
Great recipe! Used backstrap & cooked in cast iron skillet. Very tender & great flavor. Thanks for a wonderful addition to my recipe box!
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Cooking Level: Expert

Home Town: Truro, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 10, 2008
wonderful recipe. i've never cooked vension tenderloin before, and this was easy. deer tends to dry out easily, and become tough, but the marinade kept it tender! i cooked these on the stove, instead of the grill. i cooked the tenderloins in the remaining marinade, ending up with a nice sauce. came out perfect!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 6, 2007
Yummy!!! I too found that leftovers made an EXCELLENT quesedilla!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 6, 2007
In addition to my previous rating, I would also recommend making a double batch of this if you actually use 6 lbs of venison, and then reserving 1/2 cup of marinade for pouring over the steaks when they're done to further the affects of the seasonings.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 19, 2007
I would rate this with maybe 4 stars, but gave it 3 because my husband didn't like it at all. He actually made a sandwich for dinner instead of finishing it. I think it'd be a better marinade for chicken rather than venison.
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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 19, 2007
Awesome recipe, didn't even taste like vension, thanks
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Living In: Kentville, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 7, 2007
This was a nice change from the other marinades I use for elk and deer. It wasn't terribly exciting, but it was a good change of pace. I did add the liquid smoke as recommended by other reviewers and I'm glad I did. Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 14, 2007
I made this last week for myself, and my 3yo daughter kept stealing pieces of my steak. It was wonderful! I wouldn't say it eliminates the "wild" taste of the meat so much as it complements it. The cumin really does the trick. I used leftover steak sliced really thin on quesadillas later. YUM! I was out of rosemary, substituted with marjoram. Otherwise, I followed the recipe exactly. Since winter finally hit Michigan, I ended up cooking the steaks under the broiler. I made sure to baste generously with the marinade. AMAZING recipe.
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA
Living In: Sparta, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 7, 2007
I am new at cooking venison, but this has to be the easiest recipe I have ever made for any kind of meat. My husband was telling me I had to find some recipes as we have a freezer full of venison. This will definitely be a favorite. Thank you for the reviews!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 29, 2006
I did not change this recipe at all except I used the scaling down feature and used only 2 pounds of meat. I used 1 inch thick venison tenderloins and it turned out perfect. I am not a huge fan of venison, but this was really good. My husband the hunter really liked this and asked for the recipe for hunting camp!Thanks for the post!
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Cooking Level: Expert

Home Town: Hamburg, New York, USA
Living In: Boston, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Dec. 29, 2006
I give this recipe 5 stars for its maranade. However, I used less cumin, a touch more vinegar, and used chicken bouillon with the water and no broth. I also used dry herbs, but crushed in a mortar. Instead of grilling, I prepared the marinated meat using the Venison Schnitzel recipe on this site. The combination of the two recipes gave me perhaps the best tasting fried venison I have ever had.
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Cooking Level: Intermediate

Living In: Holland, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 18, 2006
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx!
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Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 2, 2006
A keeper for sure. Easy to make and served it over rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 13, 2005
Very good recipe. Would work great on beef steaks also, especially if you are using a tougher cut that needs to be tenderized.
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Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 16, 2005
DEEE-licious! This should be Gordo's Great Venison. Made it with venison chops and sirlion tips, baked in the oven, not grilled. YUM! Trying it again this weekend, marinated longer (we only had about an hour and a half to marinate) and on the grill. Excellent recipe - you could trick people who think they don't like deer with this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 2, 2004
My husband has been eating venison for 30 years with may different types of recipes and has NEVER had any as good as yours!!! I strongly reccomend that all vension lovers try this, you'll never go back. A MUST TRY VERY, VERY GREAT!!!!!!!!!!!!!
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Cooking Level: Expert

Living In: Towanda, Pennsylvania, USA

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