Monday, January 7, 2008

Add a Little Oil to your Marinade

Tonight's dinner was grilled venison backstrap marinated with an off-the-shelf marinade. I've used this marinade before to mix in with venison burgers, and it's very tasty.

Tonight's dinner, while passable, was a bit on the dry side. While I was trying to decide where I went wrong, Gloria pointed out that one of the major differences between this marinade and Greg's Happy Sauce is that Greg's Happy Sauce contains olive oil, which helps to seal the meat while it cooks at a high temperature.

Lesson learned. If you're going to grill extremely lean meat such as venison and your grilling sauce/marinade doesn't have any oil, add a bit to it for better results.

No comments: