We eat a lot of venison, and after watching a comparsion on the Food Network -finally TV worth watching- we decided to compare marinades on vension to see what they actually compare like head to head. We used a chinese style marinade Noah and I came up with, a basic salt rub because the roast beef came out so nice, and two from a cookpot Connie likes. Each marinade was used on one pound of venison steak.

1.) Just Salt
 
1 tsp salt

Sprinkle venison on all sides and wrap tightly in plastic wrap. Let sit 18 - 24 hours.
 
2) Connie’s Standard

½ cup vinegar
2 cloves garlic, minced
2 Tsp salt
Cold water to cover

Mixed together and cover meat in a plastic bag. Burp air, seal, and let sit 18-24 hours

3) Drunken Bambi

1 cup dry vermouth
½ cup brandy
½ cup peanut oil
3 Tbsp lemon juice
1 bay leaf
Water to cover

Mixed together and cover meat in a plastic bag. Burp air, seal, and let sit 18-24 hours.
 
4) Chinese Bambi

1/2 cup rice wine
½ cup soy sauce
½ cup sesame oil
3 Tbsp brown sugar
1 tsp hot mustard
1 Tbsp Sichuan peppercorn, roasted
1 Tbsp 5 spice powder

Mixed together and cover meat in a plastic bag. Burp air, seal, and let sit 18-24 hours. Sprinkle with 1 tbsp cumin seeds before cooking.

All of the steaks were grilled over high heat for 5 minutes a side and let rest 10 minutes before serving. All of them came out nice. Not surprisingly the ones with the alcohol and sugar had the prettiest surfaces, a lovely brownish-red. However, what was amazing was the hands down winner was the salt rub. There was no order at all to the other treatments but everyone liked the salt rub best.