This all-purpose venison marinade is perfect for tenderizing and flavoring whatever cut of venison you’re working with and it uses simple ingredients.
Ah, the all-purpose marinade. I’ve been messing around with venison marinades for some time now. I think it’s important to have something you can whisk together in a pinch. I’ve tried crazier ingredients like hot sauces, maple syrup, mustard, and more, but I keep coming back to this bright, fresh, and simple version.
This is a great marinade to use on a tenderloin, backstrap, chops, steaks—really any cut—and especially those that are tougher in nature. The acid helps break down the tissue and tenderize.
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This all-purpose venison marinade is perfect for tenderizing and flavoring whatever cut of venison you’re working with and it uses simple ingredients. This recipe makes enough for 1-2lbs. of meat.
¼ cup olive oil
2 Tbsp. red wine vinegar
½ lemon, juiced
3 garlic cloves, minced and smashed
1 tsp. Italian seasoning
¾ tsp. salt
½ tsp. pepper
Add all of the ingredients to a jar with a lid or a bowl.
Shake or whisk together vigorously.
Use as desired (makes enough for 1-2lbs. of meat).
- Category: Sauce/Marinade
- Serving Size: 2 Tbsp.
- Calories: 144
- Sugar: 1 g
- Sodium: 441 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: marinade, venison, meat
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