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.
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 works best for backstrap, tenderloin, venison round steaks, and small roasts. Trim off silver skin and thick connective tissue first so the flavor hits the meat more evenly and the finished venison eats cleaner.
- Marinate by cut: backstrap or round steaks 8 to 12 hours, backstrap medallions 2 to 3 hours, tenderloins 3 to 4 hours, and small roasts or thicker hindquarter cuts 12 to 24 hours.
- Do not over-marinate smaller cuts. This marinade has enough acidity that the outside can start to soften if it sits too long.
- Keep the venison in a single layer and fully submerged while it marinates. A plate on top works if you need to hold the meat down.
- Before cooking, lift the venison out, let the excess drip off, and pat it very dry with paper towels. That is what helps you get a good sear instead of steaming the meat, and it keeps the sugars in the marinade from burning.
- Do not reuse marinade that has touched raw venison unless you boil it for several minutes first. Unused marinade that never touched raw meat keeps in the refrigerator for up to 1 week.
Nutrition
Calories: 289kcal | Carbohydrates: 30g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 2603mg | Potassium: 377mg | Fiber: 2g | Sugar: 21g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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