Reviewed: Jun. 6, 2008

Great Recipe. Has anyone tried in a slow cooker or as a canning marinade?

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BUBBLES


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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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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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fallingstar842000

	Cooking Level: Intermediate
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Reviewed: Sep. 6, 2007

Yummy!!! I too found that leftovers made an EXCELLENT quesedilla!

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Miriam

	Cooking Level: Expert
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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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Rachele


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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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Applesauce31

	Cooking Level: Expert Living In: Nashville, Tennessee, USA
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Reviewed: Mar. 19, 2007

Awesome recipe, didn't even taste like vension, thanks

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Jacquie

	Living In: Kentville, Nova Scotia, Canada
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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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GatewayCook

	Cooking Level: Beginning
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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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Zanne Peters

	Cooking Level: Expert Home Town: Grand Rapids, Michigan, USA Living In: Sparta, Michigan, USA
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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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BARBG524


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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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graciesmom

	Cooking Level: Intermediate Home Town: Hamburg, New York, USA Living In: Boston, New York, USA
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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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WISEREADER

	Cooking Level: Intermediate Living In: Holland, New York, USA
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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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kathleen

	Cooking Level: Expert Living In: Kenora, Ontario, Canada
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Reviewed: Feb. 2, 2006

A keeper for sure. Easy to make and served it over rice.

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SWEETCHEEKS_00_99


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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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FUN4REGINA

	Cooking Level: Expert Living In: Lynchburg, Virginia, USA
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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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JADAMSJ


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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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MOMLISA5


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Reviewed: Nov. 21, 2004

This was awsome!! it leaves just enough of the gamey flavor to compliment everything. The deer was so tender, and his age was estimated at 5 years. I will use this again and again. Thank you so much. Try cutting the cooked meat into 1 inch cubes, throwing a chunk of cheese on it, and stabing it with a toothpick. YUMMY!!

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Pat Schamel


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Reviewed: Mar. 12, 2004

I am not really a venison person, but this is wonderful! I would recommend this to anyone who thinks venison is too 'gamey' for them. It tastes like the best steak ever!

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SUZINOHIO

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Burlington, North Carolina, USA
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Reviewed: Jan. 25, 2004

My Husband made this for a BBQ we had and everyone loved it. I had to print out the recipe for everyone at the party! The meat didn't taste " Gamey" at all. Very delicious !

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TWINGLES

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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