Marinade for Venison
Elevate your venison dishes with this flavor-packed marinade that tenderizes and infuses the meat with mouthwatering aromas. Combining the richness of olive oil, soy sauce, and balsamic vinegar with the tangy brightness of freshly squeezed lemon juice, this marinade strikes the perfect balance of savory and zesty. Fresh rosemary, thyme, and minced garlic add an herbal depth, while a hint of brown sugar provides a subtle sweetness that complements the bold flavors. Thinly sliced onion rounds out the blend, creating a marinade that enhances venison’s natural richness. With just 10 minutes of prep time and a minimum four-hour soak, this recipe is ideal for grilling, pan-searing, or roasting your favorite venison cuts. Whether you're hosting a backyard barbecue or crafting a gourmet meal, this marinade ensures your venison is tender, juicy, and bursting with flavor. Perfect for hunters and game meat enthusiasts alike, this recipe is a must-try for bringing out the best in your venison dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 0.25 cup Balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 4 cloves Garlic cloves, minced
- 1 tablespoon Brown sugar
- 1 tablespoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme leaves, chopped
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.5 medium Onion, thinly sliced
- 2 tablespoons Lemon juice, freshly squeezed
Instructions
In a medium mixing bowl, combine olive oil, soy sauce, balsamic vinegar, and Worcestershire sauce. Whisk together until well blended.
Add minced garlic, brown sugar, rosemary, thyme, ground black pepper, and salt to the bowl. Stir to incorporate the dry ingredients evenly into the liquid mixture.
Stir in the thinly sliced onion and freshly squeezed lemon juice. Mix thoroughly to ensure the onions are coated in the marinade.
Place the venison in a large resealable plastic bag or a shallow dish. Pour the marinade over the venison, ensuring the meat is fully submerged and coated.
Seal the bag or cover the dish with plastic wrap, then place it in the refrigerator. Allow the venison to marinate for at least 4 hours or overnight for the best flavor and tenderness.
Before cooking, remove the venison from the marinade and pat it dry with paper towels. Discard the used marinade. The venison is now ready to be grilled, pan-seared, or prepared as desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 24.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 820 mg | 17% | |
*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.
