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–+ servings
Venison marinating in a glass dish.

The Ultimate Venison Marinade

Author: Larry White
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.
5 from 29 votes
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Servings: 2.5 Cups
Prep Time: 10 minutes
Course: Marinade
Cuisine: American

Ingredients 

  • 2 cups apple juice
  • 1/2 cup Naturally brewed soy sauce (or tamari)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1/2 medium onion, thinly sliced
  • 1 teaspoon minced ginger
  • 5 garlic cloves, chopped
  • 3 tablespoons chopped fresh cilantro (optional)
  • Venison (such as backstrap, round steaks, small roast, or tenderloin)

Instructions

  • Combine the apple juice, soy sauce, olive oil, coriander, black pepper, onion, ginger, garlic, and optional cilantro in a mixing bowl. Stir well.
  • Place the venison in a food-safe container or gallon-size zip-top bag.
  • Pour the marinade over the meat. Keep the venison in a single layer and make sure it stays coated. If the marinade does not completely cover the meat, flip it halfway through the marinating time.
  • Cover and refrigerate. Marinate thicker backstrap steaks and round steaks for 8 to 12 hours, backstrap medallions for 2 to 3 hours, tenderloin for 3 to 4 hours, and small roasts or thicker hindquarter cuts for 12 to 24 hours.
  • Remove the venison from the marinade and let the excess drip away. Pat the meat dry with paper towels before cooking.

NOTES

  1. This recipe makes about 2 1/2 cups of marinade, enough for approximately 2 to 3 pounds of venison.
  2. For stronger-flavored venison, increase the ground coriander from 1/2 teaspoon to 1 to 1 1/2 teaspoons.
  3. Trim tough silverskin and thick connective tissue before marinating. Don't over-marinate smaller cuts. Medallions and tenderloin need much less time than thicker steaks and roasts.
  4. Pat the venison dry before searing or grilling. This helps the surface brown and keeps the sugars in the marinade from burning.
  5. If the marinade has come into contact with raw venison, do not use it to marinate any more meat.

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.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!