NO MATTER WHAT YOU DO TRY AND KEEP THE ACIDITY OF YOUR MARINADE TO A MINIMUM. ALCAHOL , CITRUS JUICES AND VINEGAR WILL CHEMICALLY COOK YOUR VENISON SO IF YOU DO USE ANY OF THE ABOVE KEEP YOUR MARINATING TIME TO A FEW HOURS MAXIMUM. I PREFER THE BRINING METHOD WHERE YOU SOAK MEAT IN A SEASONED SOLUTION WITH A HIGH SALINITY SO THE MEAT ABSORBS FLUIDS AND FLAVOR THROUGH OSMOSIS. YOU'LL FIND THAT THIS LEAVES YOU WITH A MOIST
FLAVORFUL CUT OF MEAT.