Top 5 Venison Marinades That Will Light Up Your Taste Buds Like Fireworks

5 Top Venison Marinades That Will Light Up Your Taste Buds Like Fireworks

Have You Ever Tasted Such Awesome Venison Marinades!

Venison dishes, along with venison marinades, have an amazing heritage and history in America. This nutritious deer dish was America’s meat, well even before there even was an America! It not only helped to fuel much of the food needs for early pioneers and settlers of the land, venison was also served at the very first Thanksgiving between the Plymouth pilgrims and the Wampanoag natives.

When considering deer meat and using venison marinades, size, gender and age do matter. Older and larger deer tend to yield tougher meat and tend to have a more gamey taste than smaller younger deer. Venison marinades can really help out with that. Venison marinades aren’t just a great way of adding flavor to the meat, they can also help reduce much of that gamey taste as well.

Many will tell you though that venison does not need to be marinated, that the natural flavor of the meat only needs a touch of salt and pepper and a hot cooking surface to taste delicious. While those folks have a good point, again some cuts of venison really benefit from a little tenderizing and flavor – and that’s not to say you can’t marinade a steak either, it’s really all up to the cook in the kitchen.

If that cook is you, and you’re stumped on what to do with all that meat in your freezer, here are some awesome venison marinades gathered from around the web. Give them each a try and let us know in the comments below what you think.

1. Ancient Roman Venison Marinade (adapted)

Look, the Ancient Romans may have had their fair share of problems, but they did know how to host a pretty spectacular feast. Since wild game was commonplace from soup kitchens to the royal palace, having a tried-and-true marinade was a necessity for every chef. Straight from the pages of “On the Subject of Cooking” that is often attributed to Apicius, this recipe makes a marinade and gravy for any cut of venison.

5 Top Venison Marinades That Will Light Up Your Taste Buds Like Fireworks

Image and Recipe via: Silk Road Gourmet

Venison Osso-Bucco prepared with Ancient Roman Marinade


  • 1 cup game or beef stock
  • 1 cup red wine to replace half of beef or game stock (marinade only)
  • 1 tablespoon olive oil
  • 1 teaspoon freshly-ground black pepper
  • ¼ preserved lemon peel – finely sliced
  • 1 cup pomegranate juice
  • 1/3 cup barberries
  • 1 teaspoon celery seeds
  • 1 onion, peeled and finely diced
  • 1 tablespoon honey
  • 2 tablespoons malt vinegar
  • 6 dates, pitted and finely chopped
  • 4 tablespoon raisins
  • 3-4 bay leaves
  • 1 teaspoon rosemary, finely minced
  • 2 sprigs fresh thyme

To marinate 12 venison osso bucco with all of the meat submerged, treble the solids and quadrupled the liquids for a delicious marinade. After browning the meat in grapeseed oil,  make a fresh batch of marinade (minus the red wine) to braise in. After the browning and before the braise clean the pot out and sautée in unsalted butter a mixture of red onions, carrots and celery in a 2:1:1 ratio.

When the meat is done, strain the cooking liquid and add a mixture of cornstarch and water to make sumptuous gravy.

Serve these with a wild mushroom medley (oyster, chanterelles and porcini) lightly flavored with orange zest, fennel and a dash of red wine. Other dish suggestions includ a brown and wild rice pilaf, and carrots with butter and honey.

2. Red Wine Venison Marinade

Here we have a great classic. Red wine is the perfect accompaniment to game meats, especially when you allow them to soak in it as a marinade for a few hours. This recipe includes allspice and mustard, which will add a nice earthy tang to your meat without being overpowering.

Red Wine Venison Marinade

Image and Recipe via: Arkansas Outdoors Online

Venison Steaks made with Red Wine Marinade


  • 1/3 cup red wine
  • ¼ cup olive oil
  • 1 tsp sugar
  • pinch of allspice
  • 2 cloves garlic, minced
  • ½ small onion, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy Sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp Dijon mustard

Combine the above ingredients and marinate for at least 6 hours. Place on very hot grill, cook each side 2-3 minutes, placing careful attention not to overcook.

3. Quick-n-Easy Venison Marinade

This recipe is a great basic marinade that you could tinker with and alter to suit your own tastes. What’s important is the apple cider, which helps break down some of the tissue in the meat to tenderize and plump up your cut.

Quick-n-Easy Venison Marinade-Recipe

Image and Recipe via: The Rustic Man

Venison Steaks with Quick-n-Easy Marinade


¼ cup apple cider (or apple juice)
¼ cup Worcestershire sauce
1 tsp dried rosemary
2 tsp garlic powder, or 2 cloves garlic, crushed
1 tbsp olive oil
1 tsp sea salt
½ tsp ground black pepper

Put all the ingredients into a large zippy bag and mix well. Then, add the meat and refrigerate for between 2 and 24 hours. The longer you leave it, the more those flavors will infuse themselves into the meat, so don’t be afraid to leave it overnight. Just like that, you’ve got steaks ready for the grill. We hope you love it as much as we do!

4. Steak Sauce/Soy Venison Marinade

For a true “steak-like” flavor to your venison meat, grab the A1 and some soy sauce. The results will surprise you, especially with the addition of oregano and basil. If you’re trying to sneak a bite of venison into an anti’s mouth, well – this is how you git ‘er done.

Steak Sauce Soy Venison Marinade

Image via: WikiHow, Recipe via: Yummly

Venison Steak with A1 and Soy


  • 1 cup water
  • 1 tbsp steak sauce (HP or A1)
  • 1 tsp Worcestershire sauce
  • 3 tbsp soy sauce
  • 1 tbsp oil
  • 1 tsp vinegar (white or cider)
  • 1/2 tsp oregano
  • 1 pinch dry mustard
  • 1 tsp onion powder
  • 11/2 cloves garlic (minces)
  • 1 tsp ground black pepper (fresh)
  • 1 dash chili pepper (optional)
  • 4 fresh basil leaves (optional)

Mix all together and pour over your steaks. Marinate covered in the fridge for minimum of 4 hours or overnight. Broil or cook on the grill.

5. Honey-Ginger Venison Marinade

This is not for the traditional venison lover, but rather those who love a little bit of Asian zing and aren’t afraid to experiment. The honey leaves a tasty residue on the venison that will create a nice glaze over the meat while cooking. To tenderize meat with this recipe, add a little bit of lemon juice to break down the meat tissue.

Honey-Ginger Venison Marinade

Image via: Spa Week Blog, Recipe via: Washington Post

Honey Ginger Marinaded Venison Steak


  • 1/4 cup honey
  • 2 tablespoons ground ginger
  • 3/4 cup vegetable oil
  • 1/3 cup teriyaki sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 1 scallion, white and light-green parts, coarsely chopped
  • 6 medium cloves garlic, crushed
  • 1 (24 ounces) venison sirloin or flank steak, trimmed of excess fat and any silverskin
  • Freshly ground black pepper
  • Garlic powder (optional)

Combine the honey, ginger, oil, teriyaki sauce, Worcestershire sauce, soy sauce, vinegar, wine, chopped scallion and crushed garlic in a large resealable plastic food storage bag; mix well.

Season the venison lightly with pepper, then add it to the bag. Seal the bag and massage the marinade well into the meat. Refrigerate overnight, turning the bag occasionally.

Allow the meat and marinade to sit at room temperature for 1 hour before grilling.

Remove the venison from the bag and pat it dry with paper towels; reserve the marinade to make a sauce. Season lightly with black pepper and garlic powder, if desired.

When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Place the venison on the grill and cook for 5 to 6 minutes, then turn it over and cook for 4 to 5 minutes (for medium-rare, the chef's recommended degree of doneness).

Meanwhile, if desired, strain the marinade into a small saucepan and cook over medium-high heat for about 10 minutes or until it has reduced by at least half.

To serve, cut the steak against the grain into thin slices; pass the sauce at the table.

Via: Wide Open Spaces

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