The right marinade is the secret to transforming your venison into something from a 5-star restaurant!
By David Draper
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A big chunk of venison backstrap needs little more than a pinch of sea salt and a few turns on the black pepper grinder before going on the grill.
However, other cuts may need a flavor boost, either to spark taste buds bored from standard deer steaks or to temper the strong flavor from a rutty buck or older doe. In those cases, smart wild game chefs turn to a marinade.
Typically a mix of some type of acid (think lemon juice, vinegar or wine), oil and any myriad of seasonings and spices, marinades are a versatile part of the wild-game cooking pantheon.
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Ginger Marinade Recipe for Venison Whisk up this delicious ginger marinade recipe and use it in a venison Asian-inspired stir fry.
Ingredients:
Venison 2 cups orange juice ¼ cup soy sauce 2 tablespoons canola oil ½ inch grated fresh ginger 2 garlic cloves, minced 2 teaspoons five spice powder Get the Full Recipe: Ginger Marinade Recipe for Venison
Venison Carne Asada Marinade Recipe Try this marinade recipe to make venison carne asada tacos or taco salad! (Photo courtesy of PetersensHunting.com) Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and flank meat.
Ingredients:
Juice of one orange Juice of two limes 1-2 shots tequila 1 cup cilantro, packed 2-3 jalapeños, stemmed, seeded and chopped 4-6 cloves garlic 2 tablespoons apple cider vinegar 2 tablespoons canola oil 1 teaspoon salt 1 teaspoon cumin Get the Full Recipe: Venison Carne Asada Marinade Recipe
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Corazón de Venado (Deer Heart) Marinade Recipe Allow the venison heart skewers to marinate for four hours prior to grilling. (Photo courtesy of PetersensHunting.com) This marinade recipe is intended for venison heart skewers, but would also work nicely for various wild game cuts.
Ingredients:
3 tablespoons canola oil 1 Anaheim pepper, seeded and diced 1 chipotle pepper in adobo sauce, diced 4 cloves garlic, peeled and chopped 1 teaspoon salt 1 teaspoon red pepper flakes (or 1 teaspoon ground cayenne) 2 teaspoons cumin 2 teaspoons black pepper ½ cup red wine vinegar ½ cup water Get the Full Recipe: Corazón de Venado (Deer Heart) Marinade Recipe
Maple-Whiskey Marinade Recipe Using real maple syrup results in a sweeter marinade compared to using traditional pancake syrup. (Photo courtesy of PetersensHunting.com) Oh, Canada! Maple, whiskey and the rich umami of Worcestershire all combine to create this sweet and savory venison marinade from north of the border.
Ingredients:
¼ cup real maple syrup ¼ cup Canadian whiskey 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 4 garlic cloves, minced Get the Full Recipe: Maple-Whiskey Marinade Recipe
Vietnamese Marinade for Venison Bahn Mi Recipe Make your own bahn mi sandwiches with this tasty marinade recipe. (Photo courtesy of PetersensHunting.com) Thinly slice your venison steak, place it in this Vietnamese marinade and use the grilled meat in a delicious bahn mi sandwich.
Ingredients:
¼ cup lime juice (juice of 3 limes) 2 tablespoons soy sauce 2 tablespoons fish sauce (nuoc mam or nam pla) 1 tablespoon rice wine vinegar 1 tablespoon sugar 2-3 cloves garlic, minced 1-2 jalapeños, finely diced 1 tablespoon sesame oil Get the Full Recipe: Vietnamese Marinade for Venison Bahn Mi Recipe
Pan-Asian Grilling Glaze Recipe Use this Asian grilling glaze for the meat in a stir fry with peppers and onions. (Photo courtesy of PetersensHunting.com) This particular glaze comes together easily and imparts bright, sweet flavors – if you like things a little spicier, a squeeze of Sriacha or shake of red pepper flakes kicks things up a notch.
Ingredients:
2-3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon fish sauce 1 tablespoon sesame oil 2 garlic cloves, crushed Generous pinch of dried lemongrass Get the Recipe: Pan-Asian Grilling Glaze Recipe
David Draper
Editor-in-Chief
An avid hunter and accomplished writer, David Draper has traveled the globe in search of good stories and good food, yet his roots remain firmly planted in the soil of his family's farm on the High Plains of Nebraska. As a young man, his dreams were fueled by daily trips to the original Cabela's retail store, which stood a short four blocks from his childhood home. The ensuing years spent chasing his passions for adventure and the outdoors have taken him from the shores of Africa's Gambia River to Alaska's Brooks Range. He has hunted birds and big-game on five of the seven continents.
A 20-year industry veteran, Draper has worked in communications, writing and editing roles for the biggest names in the industry. In addition to bylines in scores of publications, he also served as the editor for the hunting journals of Dick and Mary Cabela and contributed to several books on the outdoors. Draper is Editor-in-Chief of Petersen's Hunting magazine, where he also writes the Fare Game column covering all aspects of processing and cooking wild game.
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