The Ultimate Venison Marinade
This apple ginger venison marinade is one of the most flavorful blends I’ve ever made for wild game. Whether you're working with a venison loin or venison tenderloin, this is an all-purpose venison marinade that delivers robust flavors without masking the natural taste of the meat.
Servings: 2.5 Cups
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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!