Description
This venison marinade delivers irresistible flavor with simple prep. Made with garlic, olive oil, and balsamic vinegar, it’s perfect for marinating steaks or backstraps before grilling or roasting.
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
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's all coated. Cover and refrigerate.
- Marinate according to the cut: 4-12 hours for steak, backstrap, and tenderloin (no longer than 24 hours); 4-8 hours for cubed meat or kabobs; and 2-6 hours for thin slices.
- About 30 minutes before cooking, remove the venison from the marinade and let any excess drip off. Place on a clean plate and allow to reach room temperature. Cook as desired.
Notes
For a stronger flavor, marinate overnight if time permits.
Use fresh ingredients for the best flavor impact.
This marinade works great with various cuts of venison.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg