Best Venison Marinade
A Great Venison Marinade
This is one of the best venison marinade’s a whitetail deer hunter can use. This venison marinade could be your one size fits all marinade. You can use this great venison marinade for all your prime cuts of trophy deer venison. Make a great venison roast, or marinate your venison steaks for the grill. Use this venison marinate recipe on your venison chops, back straps or tenderloin cuts. Go ahead and show off your venison cooking skills.
Ingredients
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 tablespoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon course ground black pepper
1/2 teaspoon red hot pepper flakes
3 garlic cloves – crushed
1 tablespoon shredded lemon peel
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano, cilantro, basil or dill. For a variation, mix 2 or all 4
Combine all ingredients in a bowl; whisk or stir together
Makes about 1 cup of venison marinate
How To Use
Use this venison marinate as soon as possible. Marinate your venison overnight or 4 to 6 hours before cooking. This marinate can also be used as a basting sauce.
Cooking Your Venison
Do not overcook. Venison is a lean meat as there is not a lot of fat in it. Overcooking venison dry’s it out, makes it tough, and seems to zap any flavor. You should really serve your venison medium to medium-rare. For oven cooking, preheat your oven to 325 degrees. Use a meat thermometer to check it’s temperature.
Rare - 140 degrees, 18 – 20 minutes per pound
Medium rare – 150 degrees, 20 – 25 minutes per pound
Medium - 160 degrees, 22 – 30 minutes per pound
For venison steaks – grill or pan fry in butter and olive oil with onions.
Serve with fried onions, fresh mushrooms and a tablespoon of creamed horseradish sauce. Yum – Yum!
Uncle Tee’s Great Venison Recipe Book
Order my great Venison Recipe Book for more great venison recipes and side dishes. Just click on the shopping cart at the top of any page. You, your family, and those in your hunting camp will be amazed at your venison cooking skills.
I thank you.
Steve
