Easy Venison Marinade Recipes

I have more than just venison marinade recipes, check out more venison recipes at the end of the page.

These marinade recipes turn ordinary tasting venison into a fantastic tasting meal. I offer several venison marinades for you to choose from below.

Venison Marinade Recipes

Venison Marinade Recipes


2 TBS fresh lime juice
2 TBS homemade soy sauce
2 TBS freshly grated ginger
1 TBS homemade brown sugar, packed
1 tsp homemade garlic powder
1 tsp homemade onion powder

1 jalapeno (to taste), seeded and finely chopped
1/4 cup green onion, chopped
4 venison chops

Mix marinade ingredients together in a large resealable bag. Add venison and let sit in the marinade for at least 4 hours, overnight is best.

Here's another deer meat marinade along the same lines as the one above:


2 cups homemade soy sauce
1 cup homemade brown sugar, packed
1 TBS homemade Worcestershire sauce
1 TBS homemade garlic powder
1 TBS homemade onion powder
1/4 cup canola oil
1/4 tsp black pepper
1/2 tsp ginger

Mix all ingredients well and place in a resealable plastic bag. Add meat and marinate for a minimum of 4 hours; overnight is best.


1/2 cup homemade vinegar
1/4 cup homemade ketchup
1/4 cup canola oil
1/4 cup homemade worcestershire sauce
1 TBS homemade garlic powder
1 TBS homemade onion powder
1-1/2 tsp ground mustard
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Whisk ingredients well and pour into a large resealable bag. Add deer meat and marinate overnight.

Drain well. Broil venison 3 to 4 inches from the heat for 4 minutes. Turn; baste with reserved marinade. Broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees for medium or 170 degrees for well-done.


1/2 cup Madeira wine
1/2 cup white sugar
1/2 cup fresh lemon juice
2 TBS freshly ground black pepper
1 TBS homemade garlic powder
1 TBS homemade onion powder
2 bay leaves

2 venison tenderloins
6 oz prosciutto

Whisk together the first 7 (marinade) ingredients. Place in a large resealable bag. Add the meat and marinate overnight - A Must.

PREHEAT oven to 400 degrees.

Remove meat from the marinade and pat dry. Wrap with prosciutto and place in a baking dish. Bake for approximately 30 minutes or until a thermometer reaches 150 degrees for medium-rare. Cook longer to achieve a well-done tenderloin.

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1 onion, chopped
1 tsp garlic
1 tsp ground ginger
3/4 cup canola oil
1/4 cup soy sauce
4 TBS honey
2 TBS red wine vinegar

1/4 cup green onion, chopped
2 TBS fresh lime juice
2 TBS soy sauce
1 TBS ginger, grated
1 TBS brown sugar, packed
1 jalapeno pepper, seeded and chopped
3 garlic cloves, chopped

1 cup honey (white sugar works also)
1 cup green bell pepper, chopped
1 cup canola oil
1 onion, chopped
1 cup soy sauce

Following are some more venison marinade recipes.  Marinades lend tender results.

1/2 cup beef broth
1/3 cup soy sauce
1/4 cup canola oil
3 TBS lemon pepper
2 TBS fresh lemon juice
2 garlic cloves, minced

1 cup beef broth
1 TBS A-1 steak sauce
1 tsp Worcestershire sauce
3 TBS soy sauce
1 TBS canola oil
1 tsp balsamic vinegar
1/2 tsp oregano
pinch dry mustard
2 tsp onion powder
2 cloves garlic, minced
3 fresh basil leaves
1 fresh chile pepper, chopped
kosher salt and freshly ground black pepper to taste

1 bottle zesty Italian dressing
2 TBS Cajun seasoning

1/2 cup soy sauce
1/3 cup onion, grated
1/4 cup water
2 TBS white sugar
1 tsp ginger, ground
1 clove garlic, minced

3 TBS canola oil
1 TBS fresh lemon juice
1 TBS Worcestershire sauce
1 TBS soy sauce
2 tsp garlic, minced
1/2 tsp ground black pepper

1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
1/4 cup drinkable sherry
1/2 tsp baking soda
1/2 tsp garlic, minced
1/2 tsp ground ginger
1/2 tsp dry mustard
1/2 tsp cayenne pepper, or to taste


2 lbs venison cutlets
2 lbs fresh mushrooms, sliced
1/3 cup canola oil
6 oz can tomato paste
2 cloves garlic, minced
1 cup dry red wine (I use Merlot)
flour for tenderizing
kosher salt and freshly ground black pepper to taste

While the canola oil is heating in a skillet, sprinkle the venison with flour and pound with a mallet.

Now add the venison to the hot oil in the skillet and brown it. Drain on paper towels. Sauté the mushrooms and garlic in the same skillet and then put the venison back in the pan.

In a bowl, mix the tomato paste with the wine and add to the skillet. Cover and simmer for 1/2 hour.

Serve with rice, mashed potatoes, or noodles. Lovely and savory venison recipe to impress the family. This is a great collection of venison marinade recipes.

Wild Game Recipes

Venison Roast Recipes

More VENISON Recipes

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