Dad's Beef/Venison Marinade

When I was little my dad used to go deer hunting and I found we ate venison like other families ate beef. Ground venison in the spaghetti, venison steaks, venizon bologna, venizon jerky, etc. Well the days of having venison in the freezer have passed but one of the meals of my childhood has not. I don't remember my dad cooking very often but the meals he did do were quite tasty and one of my favorites was when he would marinade the venison in this great tangy homemade bbq sauce then grill or roast the meat. As time went on and the venison was no longer in our house our family switched to using beef and I must say this recipe works just wonderfully.

Dad's Beef/Venison Marinade: 2 Roasts Worth (1 serving will easily marinade a 2lbs Roast)

4TB of Butter
2TB Vinegar
2TB Worcestershire Sauce
1 Onion - Finely Chopped
2TB Hickory Liquid Smoke
1/4tsp Cayenne Pepper
1/3C Water
1/4C Brown Sugar (firmly packed)
2/3C Ketchup
1TB Mustard
2TB Lemon Juice
1/4tsp Pepper
1.5tsp Salt
2TB Soy Sauce

Melt the butter in a medium sauce pot over medium heat, add all ingredients and stir to incorporate, bring up to a boil and reduce to a simmer. Let simmer for 30 minutes, stirring often. Remove from the heat after 30 minutes and place in the refrigerator until cool. Split in half, freezing one (I suggest placing in a zip lock bag because then you can push the majority of the air out of the bag and lay flat to freeze saving lots of room in your freezer), with the remaining half marinate the meat of your choice.

My parents like to use Beef Rump Roast, though my mom has told me that you can use a Beef Round Roast (which is what I am using), or even a London Broil. I suggest marinating the roast over night to ensure the marinade has a chance to permeate the meat, a beef round roast can be tough and the longer it gets a chance to sit in the marinade will help to make for a tender meal.

For my experiences cooking the Round Roast check my recipe: Beef Round Roast in Dad's Marinade. Feel free to try this marinade on just about anything. In the future when you want to use the frozen marinade just place the frozen bag in a bowl of water on the counter and it will thaw quickly.

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WW: 12 Points Plus / serving (remember this is for half of the marinade which will serve a 2lbs roast, with some extra for dipping sauce when done! So if you had a 2lbs roast and split it and the marinade into 8 servings of meat each serving of meat would be using 1/8th of the marinade which is only 2 Points Plus)