This venison marinade is my go-to for venison backstrap, venison tenderloin, and deer round steaks from the hind quarter. It’s an all-purpose venison marinade that adds big flavor to lean wild venison without covering up the natural taste of the meat.
If you’re looking for other ways to season the meat from this hunting season, check out my wild game seasonings page. You can find my favorite venison dry rub and venison brine.
Why This is My Favorite Marinade for Venison
The balance of flavors is what makes this my best venison marinade. It works well on backstrap, tenderloin, and venison roasts, with wonderful umami flavor in every bite. Because of its versatility, it’s a great recipe to keep on hand at camp during deer season. It can pretty much handle anything you pull from the freezer.
- Apple juice adds gentle sweetness and body.
- A dose of real soy sauce brings salt and umami.
- A little olive oil brings a bright fruity richness.
- Ginger, garlic, black pepper, and coriander give it a clean, bright flavor that works with wild venison.
Key Tips For The Best Results
Trim and prep the meat
- Remove silver skin and thick connective tissue before marinating. This helps the meat soak up more flavor and makes every slice more tender.
- Cut backstrap into even medallions or deer steaks so they cook at the same rate.
Removing the sliver skin before marinating will give you better penetration.
Marinating times by cut
- Backstrap and Round Steaks: 8 – 12 hours
- Backstrap medallions: 2 – 3 hours
- Tenderloins: 3–4 hours is usually enough.
- Small venison roast or thicker hind quarter pieces: 12–24 hours for best results.
Do not marinate for too long. You do not need that long, and the outermost layer can get soft from the acidity if the soak is too aggressive. Remember that smaller cuts soak up flavor fast. That’s why I avoid too much salt in acidic marinades unless I’m using it on thicker pieces.
Dry before cooking
- Always remove the meat from the marinade, let excess drip off, and pat dry with paper towels before cooking. This will help ensure you get a good sear on your steaks without steaming the meat.
- Removing excess marinade will also help prevent burning the sugars from the marinade.
Ingredients List
Makes about 2½ cups (enough for 2–3 pounds of venison)
- 2 cups apple juice
- ½ cup real soy sauce
- 3 tablespoons olive oil
- ½ teaspoon ground coriander (use up to 1–1½ teaspoons to tame any gamey flavors)
- 1 teaspoon ground black pepper
- ½ medium onion, sliced thin
- 1 teaspoon minced ginger
- 5 garlic cloves, chopped
- 3 tablespoons chopped fresh cilantro (optional)
- Venison (backstrap, deer round steaks, venison roast, or tenderloin)
FAQ
If the marinade has been in contact with raw venison, do not reuse it as-is. You can boil it for several minutes to turn it into a safe sauce, but otherwise discard it. Any unused marinade that never touched raw meat can be stored in an airtight container in the refrigerator for up to 1 week.
Marinades have very little affect in tenderizing venison. Your best bet for tender venison is to avoid overcooking and slice thinly against the grain.
More Recipes For Venison
Below are some of my favorite recipes for deer meat. If you’re looking for even more options, check out my complete venison recipes collection.
- Bacon Wrapped Venison Backstrap
- How to Cook Venison Chops
- Dry Brined Venison
- Pan Seared venison Loin
Lastly, if you make this marinade for venison, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
The Ultimate Venison Marinade
Ingredients
- 2 cups apple juice
- 1/2 cup real soy sauce
- 3 tablespoons olive oil
- 1/2 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1/2 medium onion, sliced thin
- 1 teaspoon minced ginger
- 5 garlic cloves, chopped
- 3 tablespoons chopped fresh cilantro (optional)
- venison, (backstrap, roast or tenderloin)
Instructions
- Combine all marinade ingredients in a mixing bowl and stir to combine.
- Place the venison in a food-safe container or a gallon ziploc bag.
- Pour in the marinade and make sure the venison is fully submerged in a single layer. If using a bow, you can place a plate on top of the meat to weigh it down if needed.
- Refrigerate and marinate the venison for at least 12 hours and up to 24 hours for larger cuts. Marinate up to 4 hours for smaller cuts.
- Any unused marinade will keep fresh in your refrigerator for 1 week if stored in an airtight container.
NOTES
- This marinade is ideal for venison backstrap, round steaks, and small roasts.
- You can use it to baste the meat while grilling.
- You can store any unused marinade in the refrigerator in an airtight container for up to one week.
2 thoughts on “The Ultimate Venison Marinade”
Made this for my dad and he loved the steaks!
By far our Favorite marinade!