Description

This Best Venison Marinade enhances the natural flavors of your meat with a delightful blend of olive oil, soy sauce, and garlic. Simple to prepare, this marinade brings mouthwatering taste to your venison steaks and backstraps, making it the perfect choice for quick dinners or special gatherings.

Ingredients

Scale

¼ cup olive oil
3 tablespoons tamari or soy sauce
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
½ tablespoon dijon mustard
3–4 garlic cloves minced
½ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a jar or bowl, whisk together all ingredients until well combined.
Place the venison in a large bowl and pour the marinade over the meat, ensuring it is fully coated. Cover and refrigerate.
Marinate according to the cut: 4-12 hours for steak, backstrap, and tenderloin (not exceeding 24 hours); 4-8 hours for cubed meat or kabobs; and 2-6 hours for thin slices.
About 30 minutes prior to cooking, take the venison out of the marinade, allowing any excess to drip off. Set it on a clean plate to reach room temperature. Cook as desired.

Notes

Make sure to use fresh garlic for the best flavor.
The marinade can be made in advance and stored in the refrigerator for up to a week.
This marinade is versatile and works well with other meats too.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 900mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 20g
Cholesterol: 75mg