6 Great Venison Marinades to Try at Home
By: Jenny Nguyen-Wheatley
Jenny Nguyen-Wheatley shares her six favorite venison marinade recipes
Marinating greatly benefits wild game. More active and on the go, wild animals use their muscles much more often and intensely than their domestic counterparts, which naturally results in tougher meat. On a deer, cuts from the front and hindquarters are too often given away or ground up to make hamburger. The acid in a marinade – usually in the form of vinegar, wine or citrus – tenderizes meat by breaking down muscle and connective tissue.
Before you marinate your venison; however, make sure to remove as much silver skin from the meat as possible. This tough, thick connective tissue will not break down without moist, slow cooking, and if kept on, your marinade will have a tougher time penetrating the meat. If you’re hunting for meat, the best tip I can give anyone is to shoot younger deer.
Below is a list of my favorite venison marinade recipes. They are best used for steaks and skewers that will be cooked quickly over a hot flame.
Venison Carne Asada Recipe
Serve this Venison Carne Asada Recipe as a main course or as a filling in tacos, burritos or fajitas.
- 2 pounds venison
- 3 garlic cloves, minced
- ½ jalapeño chili pepper, seeded and minced
- ½ teaspoon ground cumin
- ¼ cup fresh cilantro, stems and leaves finely chopped
- 1 lime, juiced
- 1 orange, juiced
- 1 tablespoon white wine vinegar
- ½ teaspoon sugar
- ¼ cup olive oil
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