Deer Marinade
Elevate your wild game dishes with this savory and aromatic Deer Marinade, designed to tenderize and infuse venison with mouthwatering flavor. Packed with a harmonious blend of olive oil, soy sauce, Worcestershire sauce, and a splash of apple cider vinegar, this marinade delivers a perfect balance of richness and tanginess. Bold notes of garlic, onion powder, and paprika mingle with earthy thyme and rosemary, while a touch of brown sugar adds a subtle sweetness. The fresh lemon juice ties it all together, enhancing the natural essence of the meat. Ideal for steaks, roasts, or tenderloin, this quick-to-mix marinade works its magic in as little as 4 hours, though an overnight soak guarantees deep, robust flavor. Whether grilling or roasting, this recipe ensures your venison is tender, juicy, and unforgettable. Perfect for game nights or outdoor gatherings, it's the ultimate marinade for hunters and food enthusiasts alike!
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Recipe Information
Ingredients
- 0.5 cups olive oil
- 0.25 cups soy sauce
- 0.25 cups Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoons black pepper, freshly ground
- 0.5 teaspoons thyme, dried
- 0.5 teaspoons rosemary, dried
- 2 tablespoons fresh lemon juice
Instructions
In a medium mixing bowl, combine olive oil, soy sauce, Worcestershire sauce, and apple cider vinegar. Whisk together until well blended.
Add the brown sugar, Dijon mustard, and minced garlic to the mixture. Stir until the sugar is dissolved.
Sprinkle in the onion powder, paprika, black pepper, thyme, and rosemary. Mix thoroughly to incorporate all the spices.
Squeeze in the fresh lemon juice and give the marinade one last stir to ensure even consistency.
Place your deer meat (steaks, roasts, or tenderloin) in a resealable plastic bag or a shallow dish.
Pour the marinade over the venison, ensuring it is completely coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to fully penetrate the meat.
Remove the venison from the marinade and pat it dry with paper towels before cooking using your preferred method (grill, roast, etc.). Discard the remaining marinade.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 34.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
