This venison marinade is one of the most flavorful blends I’ve ever made for wild game. Whether you’re working with a venison backstrap or venison tenderloin, this is an all-purpose venison marinade that delivers robust flavors without masking the natural taste of the meat.
It’s a great way to add flavor to lean meat like venison, especially with a little smoke from a charcoal or pellet grill. This family favorite has earned rave reviews around my table and is packed with simple ingredients that are easy to throw together for your first time or your hundredth.
If you’re looking for other methods for seasoning your harvest, check out my wild game seasonings page. You can find my favorite venison dry rub and brine for deer meat.
Why This is My Favorite Marinade for Venison
This venison steak marinade’s balance is what makes it my favorite way to prepare a really good piece of backstrap. The apple juice brings a touch of sweetness that pairs beautifully with the saltiness of soy sauce. Don’t skimp on quality here. Cheap soy sauce substitutes loaded with additives can ruin the flavor of the meat with strange, artificial flavors.
You can serve your steaks up with fresh spring veggies, grilled summer squash, or hearty fall sides like roasted Brussels sprouts and sweet potatoes. I’ve even used this same marinade on venison roasts—just be sure to trim away any connective tissue or silver skin for the best bite.
Removing the sliver skin before marinating will give you better penetration.
ADJUSTING VENISON MARINADE FLAVORS
Want to change things up? One good marinade tip is to swap half the apple juice with a fruity red wine like sangria. This keeps the base sweet but adds a little extra depth.
The most common question I get is, “How do I get rid of that gamey taste?” And here’s the truth: game meat like venison shouldn’t taste overly strong if handled well. If it does, chances are it was overcooked or not properly cared for in the field.
If you’re trying to tone things down, increase the coriander to 1 to 1 ½ teaspoons. It’s a great spice for bold meats. You can also apply a venison dry rub to the meat after it has marinated for added flavor.
Cooking Tips for Maximum Flavor
This easy recipe works whether you’re searing in a skillet or firing up the grill. Just remember: sugar from apple juice can caramelize quickly. On the grill, you can move the meat to a cooler zone if it starts to brown too fast. In a skillet, sear over medium-high heat until you get that nice sear, then transfer to a 225°F oven to finish cooking without burning the outer surface of the meat.
For grilled steak, I pull mine off the heat at 127°F internal temp and let it rest at room temperature for about 10 to 15 minutes. The carryover cooking brings it around the ideal 130°F—juicy steak every time.
The key to tender meat isn’t just marinade, it’s temperature control, resting time, and slicing against the grain.
DOES THIS MARINADE TENDERIZE THE DEER MEAT?
There’s a common belief that marinades tenderize any type of meat, but the reality is a little more nuanced. Marinades like this one, especially those with acid or salt, only penetrate a few millimeters into the outer surface of the meat.
So, while it helps add flavor and soften thinner cuts, your best bet for a tender venison loin or flank steak is proper cooking and resting. Let the meat come to room temperature, cook to medium-rare (130–135°F), and rest it at least 10 to 15 minutes before slicing. This allows juices to redistribute instead of spilling out on your cutting board.
Using This Marinade on Different Cuts
While this is my go-to marinade for venison backstrap, it’s also perfect for:
- Venison tenderloin
- Venison slices (venison jerky, tacos, and stir fry)
- Venison roasts
- Venison kabobs
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 or cutting the time short. This venison marinade recipe even doubles as an excellent base for jerky—just slice across the grain, soak, and dry it in your dehydrator or smoker.
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
- Garlic Herb Venison Steaks
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
FAQ: Venison Marinade & Cooking Tips
What’s the best cut of venison for this marinade?This marinade works beautifully on backstrap medallions, venison tenderloin, and even venison roasts. Just adjust the marinating time based on thickness. How long should I marinate venison?
For larger cuts like a back strap, 12–24 hours is best. Smaller cuts like venison slices or tenderloin should only marinate 3–4 hours to avoid getting too salty. Does this marinade make the meat tender?
It helps, but real tenderness comes from not overcooking and letting your meat rest before slicing. Always slice against the grain for the most tender meat. Can I use this on other red meat?
Absolutely. This venison marinade is also great on flank steak, beef tenderloin, and even lamb chops. It’s a great way to add flavor to any red meat. Is it okay to reuse leftover marinade?
If it’s been in contact with raw meat, don’t reuse it unless you boil it first. Otherwise, extra marinade keeps for up to a week in the fridge.
2 thoughts on “The Ultimate Venison Marinade”
Made this for my dad and he loved the steaks!
By far our Favorite marinade!