Thread: Venison Marinades for the Cooking Inept.

Good venison cooked properly only requires salt to be both melt in the mouth tender and delicious..the two things that carry flavor to the palate are fat and salt...veni doesnt have fat(intramuscular at least) so it must have salt to carry its flavor...that said my go to is garlic and herb salt.

Some might say a marinade is a waste of good venison (and I may have even said that myself a few times) BUT if it is not good venison or you have been literally living on it for months/years it makes a nice change.

When I was literally feeding the family on veni if I marinaded my go to was Manuka honey (when it was like 5 bucks for a big punnet instead of 500 for a teaspoon) Lee and Perrins sauce and anything slightly tough or staggy just a touch of lemon juice or kiwifruit.

Chuck whatever you like in there but the core is the Worcester and the Honey and if it is tough or gamey at all the lemon/lime/kiwifriut but go light on all those last 3 or they can overpower the meat totally!
If you dont have honey brown sugar or even just sugar is a fair replacement....it helps with the sear and caramelisation.