Any one hasa good venison marinade recipethat they would like to share?

I have one that I really enjoy that I got from a website, but cannot remember which one. It is for a finicky person, someone who does not like the “wild” taste of venison. I added the juniper berries, as they really take the “wild” flavor from the meat.

The recipe follows:

1 C white vinegar
½ C salad oil, and I use olive oil
2 Tbsp parsley
2 Tbsp oregano
1 tsp each salt and fresh ground pepper
2 Tbsp dried mint
⅓ C brown sugar
¾ C dried juniper berries. (Optional)

Mix all the ingredients together, pour over and marinate venison over night in the fridge, and can be used to grill, broil, or fry the venison.
Hope you have good luck with this.

2 cups soy sauce
1/4 cup worcestshire
1/4 peanut oil
2 Tbs. catsup
1 Tsp. garlic powder
1 Tsp. onion powder
1/2 Tsp. ginger
1/2 Tsp. black pepper

(No salt, because of the soy saucecontaining enough salt)

1 bottle balsamic vinagrette salad dressing, Mrs. Dash, and garlic powder, marinate, and then grill till rare/medium rare.

here is something my father-inlaw uses when he cooks wild meat.
He cooks roasts & steaks with this recipe. It really tenderized the meat and removes alot if not all the wild taste

1 pouch dry onion soup mix
2 cups of black coffee

mix together pour over meat and cook in oven on about 250 until done, the amount above usually does a good size roast. just divide for smaller pieces.

I found something new this year that is incredible on Venison, especially Backstrap, and Tenderloins.
It's called Daddy Hinkles, 1 package has a rub, and liquid.
I like the Onion & Garlic.
Heres the link.


www.daddyhinkles.com

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.

I like to soak mine in Pepsi for 6 hours then I make a dry rub of
1/2 cup paprika
1/2 cup season salt
1/2 cup cumin
1/2 cup blk pepper
1/2 cup chili powder
two TBLS accent
two TBLS koser salt

Then smoke on my grill for 4 hours at 220 deg. This also works as a dry rub for pork ribs and loin, dont soak the pork.

3/4cup oil 1/4cup soy sauce 1clove garlic minced one greenonion chopped 2tbs lemon juice and 3tbs brown sugar mix all together pour on meat cover put in fridge for 2-3 hours fire up the bbq and enjoy.

Olive oil
Rosemary
Garlic
Black pepper

Age it for 1-2 days in this -

Flash Fry or grill on high
Serve Medium Rare.

I'm getting hungry thinking about it!