Description

This Best Venison Marinade brings out the irresistible flavor of your favorite cuts. With simple ingredients like olive oil and balsamic vinegar, it’s perfect for a quick meal or a special dinner. Enjoy tender and juicy venison steaks or backstraps with this easy homemade marinade!

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

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, making sure it's all coated. Cover and refrigerate.
Marinate according to the cut. If you're short on time, even 1-2 hours will still add great flavor. For steak, backstrap, and tenderloin: 4-12 hours (no longer than 24 hours). For cubed meat or kabobs: 4-8 hours. For thin slices: 2-6 hours.
About 30 minutes before you're ready to cook, remove the venison from the marinade and allow any excess to drip off. Set on a clean plate and let it come to room temperature. Cook as desired.

Notes

For best results, use fresh garlic cloves for a more robust flavor.
Adjust marination time based on your taste preference and meat thickness.
Make sure to discard any leftover marinade that has touched raw meat.

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 1g
Sodium: 540mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 2g
Cholesterol: 0mg