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Healthy Beef-Venison Marinade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6909
Energy (kCal)123.675
Carbohydrates (g)17.1423
Total fats (g)0.7268
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove skin from three (medium to large) FRESH cloves of garlic. Either cut very finely or grate into a mixing bowl. | 2. Remove skin from about a 2 inch piece of FRESH ginger root. Use a fine shredder or grate into a mixing bowl. | 3. Add all liquid ingredients and mix with a whisk until evenly distributed. | 4. We found that the recipie works best when all ingredients are put in a 1 gallon zip lock freezer bag after mixing. Then, up to 2 pounds of meat can be added to the bag. Then the air should be squeezed out of the bag and it should be tightly sealed and immediately refrigerated. Every few hours, the bag can be lightly squeezed or inverted to ensure good mixing of the marinade with the meat. | 5. If the cut of meat is tender, allow meat to marinate for 2 to 4 hours. | 6. Most non-premium cuts of beef require 4-8 hours. | 7. Wild meats likely to have a more gamey taste should marinate for a full day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    extra virgin olive oil 1/3 cup - - - -
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    garlic clove 3 - - - -
    gingerroot 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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