Smoked Deer Meat (Venison) | Two Epic Marinades in a Head-to-Head Battle

As #summer draws to an end, and #autumn draws near, #hunting season is upon us. One of the more popular activities is #deerhunting. Since deer hunting is such a needlessly expensive, and over-regulated, sport; many #hunters look for ways to maximize the #venision as much as possible. After all, you can only eat so many poppers, chili, and sausage before you want something different! With that in mind, Ken decided to do a head-to-head battle between two of his favorite marinades and to see which one would do better for #smokedvenison (#smokedeer). One is an ancient Parthian recipe, modified for contemporary times. The other is a reformulated version of Ken's dad's old smoked deer marinade. So, follow along as Ken uses his inherited #bbq #grill #smoker to make his version of two iconic pizzas!

#cooking #cookingvideo #smoked #smokedfood #smokedmeat #smokedmeats

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PARTHIAN MARINADE

1 c. Wine
1tsp. Asafoetida
2 tsp. Caraway Seed
1/3 c. Celery Leaves
1 1/2 tsp. @McCormickVideos Peppercorn Medley
1/4 c. Fish Sauce
1/2 c. Water

In a sauce pan, bring the ingredients to a boil and then reduce to a simmer until the alcohol from the steam is gone. This will generally take about seven minutes. Let cool and puree with an immersion blender or regular blender. (NOTE: Ken prefers a sweeter white wine over a red wine for this application. While Ken doesn't have one yet, he believes using a vacuum sealer may be a way to get the marinade to penetrate the deer better). This recipe is best used in oven-roasted applications such as fish, chicken, pork, or other white meats where the meat can be basted with the cooking marinade in a roasting pan, to intensify the flavors.

KEN'S VENISION MARINADE

1c. Water
2 Bay Leaves
1 tbsp. Onion Powder
1 tbsp. Granulated Garlic
1 tbsp. Oyster Sauce
1 tbsp. Worcestershire Sauce
1 1/2 tsp McCormick's Peppercorn Medley
1/2 c. Soy Sauce
1 tbsp. Herbs de Provence

Bring the ingredients to a boil and reduce to a simmer. Let simmer for about seven minutes before turning off the heat and letting cool. This marinade is great for smoked or grilled applications involving beef, deer, or other red meats.

TABLE OF CONTENTS

Intro 00:00
Partian Marinade 01:49
Ken's Marinade 06:11
Smoking the Deer Hams 07:50
Slicing & Tasting the Contemporary Version 14:41
Slicing & Tasting the Ancient Roman Era Version 17:35
Outro 22:16