Sometimes in life, one needs to be bold and titling something the “Best-Ever” will undoubtedly make people look, but it will also generate skeptics. Consider the title a challenge. The marinade is a favorite of friends and family that have dined at our abode. The best part of the perfect marinade is that it works on any venison, waterfowl, upland game and even on domestic meat.
A good marinade should complement the natural flavor of wild game and help tenderize it. Some ingredients help with presentation and ensure dark grill marks from the barbecue. The recipe below can be adapted with more garlic, pepper, or even smoked paprika to make it a personal “Best-Ever” in your kitchen.
With the warm summer sun, grilling meat is as much tradition as it is passion. Topping a tender and juicy steak with caramelized onions and mushrooms is the pièce de résistance.
“Best-Ever” Marinade Ingredients • 2 lbs. of loin or sirloin steaks cut at least 1-inch thick • ¼ cup olive oil • 1 tablespoon Worcestershire sauce • 2 tablespoons soy sauce • juice from 1 lemon • 1 clove garlic, minced • 1 tablespoon seasoned pepper such as Montreal Steak Spice
Directions 1. Combine all ingredients in a zipper bag or plastic container, seal, and shake to combine all ingredients. Place the steaks in the marinade, seal the bag for 30 minutes to four hours.
2. Heat the barbecue to 400°F, and ensure the grills are clean. Remove steaks from the marinade, allow to drip dry for a couple of seconds, then place them on the grill.
3. Cook the steaks for two minutes, then turn them 90° to create crossing grill marks on the surface of the steak. Turn the steak over and repeat the grilling process. The steak will cook in 8 to 10 minutes, depending on the temperature of the grill and the thickness of the steak.
Caramelized Onions and Mushrooms Ingredients • 1 yellow onion, halved and sliced ¼ inch • 1 lb. white or cremini mushroom, sliced • 2 tablespoons butter • 2 tablespoons olive oil • salt and pepper to taste
Directions 1. Over medium heat, add the olive oil and butter to a Camp Chef cast-iron frying pan. When the butter is melted and blended with the oil, add the onions, mushrooms, salt and pepper.
2. Let the ingredients cook in the pan for two to three minutes before stirring and turning the ingredients over. The process of caramelizing the ingredients takes time, so do not turn up the heat. Repeat the cooking and stirring process for 20 to 30 minutes, until the onions are translucent and take on a vibrant, dark color.
3. Keep the onions and mushrooms hot and serve over the antelope steak being served hot off the grill.