Recipes
A Little Marinade goes a Long Way!
Marinating Tip: We recommend marinating in plastic baggies to get the most use out of a bottle of our products. Pour enough liquid marinade into the baggie to coat one side of the meat. Once you are half way through the recommended marinade time which varies by meat and cuts, flip the baggie over and finish marinating.
Safety Tip: To reduce the risk of spoiling, store meat in the refrigerator until you are ready to cook. Never thaw or marinade meat at room temperature, especially in warm climates.
Marinating Times
Beef Steaks: Marinade 1 hour, for cuts up to 1/2 inches thick. For thicker steaks, add 30 minutes marinating time for each 1/4 inch of thickness.
Pork Steaks: Marinade at least 4 hours; overnight for 6 to 8 hours for a stronger taste and more tender bite.
Hamburger: Marinating is not necessary; just pour on ground meat and grill.
Chicken Breast Fillet: Marinade an 8 oz. chicken breast 30 to 45 minutes.
Venison Steaks or Chops: Marinade 2 hours; marinade whole loins or tenderloins 6 to 8 hours.
Deer Jerky: Marinade 1/4 inch strips of venison at least 2 hours before dehydrating.
Buckhead Style Venison Loin
- One (1) Whole Venison back strap or Loin
- 3 ounces of Buckhead Marinade
- One (1) teaspoon of Buckhead dry spice
Marinade back strap or Loin in a plastic bag containing Buckhead Marinade for 6 to 12 hours in the refrigerator.
Remove Loin from Marinade and place on hot grill and sprinkle dry spice over one side only. Grill until medium rare. Generally grill rate is about 6 minutes on each side.
Buckhead Venison Roast
- 2 to 3 pounds of venison roast
- One (1) medium onion chunked
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- One 1 teaspoon of garlic, minced
- 6 ounces of Buckhead Marinade
Place roast in crock pot or slow cooker, add ingredients and simmer for 6 to 8 hours. Start in the morning and it will be finished when you are coming home from work.
Buckhead Venison Kabobs
- 1 to 2 pounds of Venison steak cubed
- Green & Red Peppers
- Mushrooms, Onion chunks
- Buckhead Marinade
After chunking venison, place chunks into a container containing Buckhead Marinade for 3 to 4 hours. Drain off marinade from meat and start placing them on a skewer in between the onions, mushrooms and green and red peppers. Place the skewers on a hot grill and lightly shake on Buckhead dry spice for the zestiest kabobs you have ever eaten.
Venison Burgers Supreme
- One (1) pound of ground venison
- Buckhead Dry Spice
- Buckhead Marinade
Pat out 4 patties from the bulk venison, place patties on a hot grill. Using a teaspoon, pour Buckhead Marinade on top of the raw patties, using the Buckhead dry spice, one short shake of dry spice on each burger (one side only). Flip patties and repeat the procedure with the liquid marinade.
Deer Jerky
After looking for years for the best jerky recipes – I am sure you will like the ease of this mix.
- Venison strips, cut to your desired thickness
- Buckhead Marinade
- Buckhead Dry Spice
Cut your desired venison strips and place them in Buckhead Marinade for 4 to 5 hours.
Remove strips and pat dry before placing them in the dehydrator or oven.
Once they are in position to be cooked, lightly sprinkle the Buckhead Dry Spice on one side only. This recipe has brought raves from deer hunters all over.
Goose Breast
1 split goose breast (deboned) cut into 1″ wide strips.
Soak overnight in salt water.
Marinade in Buckhead Marinade 48 hours with 3 cloves of garlic
Wrap in bacon and grill on low til bacon browns.
Serve on wild rice.
Chef’s Request Steak Marinade and Buckhead Marinade are also great on many other meats, such as wild game or waterfowl. Chef’s Request was especially developed for the “True Steak Lover” and Buckhead was developed especially for deer, but works well on anything you can put on the grill, in the skillet, crock pot, oven and even on the George Foreman.
If you try it on other game and come up with a good recipe we would love to hear from you so we can share it with other wild game lover customers.