Reviewed: Apr. 19, 2012

I am reviewing this based on my husbands ratings as I don't care for deer meat. He thought this marinade was a good one and it produced a very tender tenderloin. He slowly grilled it rather than roasting.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jan. 24, 2012

I just have to say, my husband hunts in the Northern part of BC adn our deer is NEVER gamey. We do not soak in milk, or ice it or do anything else. At it eats whatever is out there. If it is properly field dressed and hung, and you handle the meat carefully during the butchering process there is no need to do anything else. No one should be hunting during the rut. Ew. This recipe works wonderfully just the way it is!

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Reviewer:

Ganesa

Reviewed: Jun. 18, 2011

I think it tastes better with apple cider not apple cider vinegar. I used the vinegar and it was if I pickled the meat. I then found out my friend used apple CIDER and that is why it was awesome...

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10 users found this review helpful

Reviewer:

dvalters

Reviewed: Jun. 15, 2011

This recipie workes really well for our dinner party. We did make a few mods: Based on other reviews we cut the vinigar by half. I don't think you can over marinate venison, we did 36 hours, but I wish we would have done 48. I did sear before roasting, but because of the great variation in the sizes of ternderloins keep a close eye on the thermometer. Definately strain the reduction and add 2TBS flour first stired in some 1/2c hot water.

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Reviewer:

gutzville

Reviewed: Jun. 14, 2011

Vinegar and wine flavor was too strong. Not a hit for our family.

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Reviewer:

bms811

Reviewed: Jun. 14, 2011

I have mixed reviews of this recipe. I had to make a change in cooking method. When I thawed my tenderloin I realized it was sliced into inch thick medallions. I chose to grill the meat instead of roasting as a result. The meat was relatively tender, but still had a more gamey taste than I've had with other marinades I've used with venison. The flavor of the wine was very predominant.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Mar. 30, 2010

The vinegar overpowers the venison. I'd recommend a shorter marinade or less vinegar.

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8 users found this review helpful

Reviewer:

Jon-Paul

Reviewed: Oct. 9, 2009

i love vinegar but this was a bit much. i saved the reduction by making it into a gravy w/ some flour and butter. i even had to add some sugar but it was still VERY vinegary. sorry, wont make this one again.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 21, 2009

I used this recipe with a few modifications, first I soaked the meat in water and a Tbl. of vinegar for 6 hrs. changing the water every couple of hours. I then marinaded the meat as directed except for the vinegar and I added a little soy and worcestershire. I also wrapped the tenderloin in bacon and seared on all sides before putting in the oven on 350 for 20-30 min (depending how rare you like it) I strained the marinade into a pan and added 1 Tbl. of grape jelly,brought to a boil,scraped the foam from the top and serve! yummy!

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Reviewer:

elizabeth

Cooking Level: Intermediate

Living In: Woodstock, Georgia, USA

Reviewed: Jan. 6, 2008

The biggest thing that people need to remember when cooking venison is the deer itself. Where was the deer from? What was the food plot for that deer? How old was he deer? Was it a male? Shot during the rut? Was the deer processed and field dressed in a timely manner and cleaned properly? Deer harvested way up north(upper Michigan etc...) will have a much stronger game taste due to it's food intake. Deer that feed on corn, soybeans, etc...will have a much less game taste. Bucks taken during the rut will be tough and have a very strng game taste. This is all important in the cooking and the preperation (marinating) of the deer.

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266 users found this review helpful