This year I am attempting to make our Thanksgiving dinner a little more like what was served at the First Thanksgiving. The main event at that first meal was actually venison, though it is generally agreed that “wild fowl” and fish also made an appearance.
I’m thinking about getting a boneless loin of venison (farm-raised variety). Anyone got any tips on how to do a good job with this? Any recipes for a nice sauce, perhaps using cranberries?
My wife’s old family (rural Wisconsin Polish) recipe for venison marinade…
1/4 cup red wine vinegar (or red wine and vinegar totalling 1/4 cup)
1/3 cup ketchup
1 teaspoon salt
1 teaspoon mustard
1 teaspoon garlic
1 tablespoon woostershistershestershire
2 tablespoons soy sauce
1/4 teaspoon pepper
1 tablespoon oil, if you use oil in your cooking, which I don’t (it seems to work fine without it)
Probably would work better for venison steaks than for a joint, though; you’d need a lot of marinade for a joint…
I usually use a triple recipe for a couple pounds of (beef) steak, so adjust amounts accordingly.
This loin will be about 1.75 lbs. in weight. I wonder how this recipe would work as a basting agent, as opposed to a marinade? I just want it to have a touch of extra added flavor, or make a sauce that each person can choose to use or not, in whatever amount they like.