Venison Marinade

Marinades serve two purposes: to tenderize and to flavor. Older animals or less tender cuts benefit from some form of marinate. The marinade container should be glass or stainless steel. Allow one-half cup of marinade for every pound of meat. The length of time is variable depending on personal taste. A 5-pound venison roast may be marinated up to 7 days, but 2 - 3 hours may also be sufficient. Good marinades always include an oil, an acid, a sugar and flavoring ingredients.


  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup vegetable oil
  • 1/4 cup dry red wine
  • 3 tbsps. Steen=s Cane Syrup or honey
  • 6 cloves minced garlic
  • 1 tbsps. grated, fresh ginger
  • 2 tbsps. chopped basil
  • 2 tbsps. chopped thyme
  • 2 bay leaves

Combine all of the ingredients making sure to increase the recipe to guarantee 1/2 cup of marinade for every pound of meat. Place the roast or other cut into a bowl, pour in marinade, and turn meat to coat well. Cover and refrigerate up to one week depending on the portion size of the cut or flavor desired. A portion of this marinade may be used during the cooking process.


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