Description

This Best Venison Marinade enhances the natural flavors of the meat with a blend of olive oil, tamari, and fresh garlic. Simple to prepare, this marinade is ideal for steaks and backstraps, making it a perfect choice for a quick yet delicious dinner or outdoor grilling.

Ingredients

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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

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Instructions

Whisk together all ingredients in a jar or bowl 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. For steak, backstrap, and tenderloin, 4-12 hours is ideal (no longer than 24 hours). Cubed meat or kabobs should marinate for 4-8 hours. Thin slices can marinate for 2-6 hours.
About 30 minutes before cooking, remove the venison from the marinade and let excess marinade drip off. Set on a clean plate and allow to reach room temperature. Cook as desired.

Notes

For best results, marinate overnight if you have the time.
Feel free to adjust the garlic and mustard to suit your taste preferences.
This marinade works well for grilling or pan-searing venison.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 1g
Sodium: 1300mg
Fat: 45g
Saturated Fat: 6g
Unsaturated Fat: 39g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 6g
Cholesterol: 0mg