The Ultimate Venison Marinade
This venison marinade is one of the most flavorful blends I’ve ever made. Whether you're working with a venison backstrap or venison tenderloin, this is an all-purpose 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
- 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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!