Venison Marinade

“Haven’t made this yet, but Penzey’s carries juniper berries.They are a very nice spice with venison”

“Great marinade. I used this recipe for venison burgers, omitting the olive oil, juniper berries and orange rind.”

“Since I didnt want to run all over town looking for juniper berries,I tried it with 1/3 cup of gin instead of the juniper berries and it was just ok. I think I can make a better marinade on my own but i will give it another shot if I find the berries.”

“Loved this marinade!I added a teaspoon of dark brown sugar, and have also used it to marinade beef steaks.I will be adding this recipe to my favourites!”

“Neighbors gave us some white tail deer venison and this is the first time I’ve ever made it.Followed this exactly except could NOT find Juniper berries anywhere – at the suggestion of fellow Zaar members used GYN instead and it came out great.I think next time I’ll use Chef Rural’s suggesiton and cook it in a crock pot – but DH and I both loved it.Thanks DiB’s for posting.”

“I’ve had some Red deer chops in the frezzer for the last couple of weeks and used the recipie without the juniper berries, a little short for time I put them and the marinade in the slow cooker to do it’s thing when I came home i turned the cooker on and amamazed at the flavour will be doing this again”

“Not normally a wild game fan. Found this when my husband bagged an elk. I left out the sherry and juniper berries (didn’t want to run to the store!) and it was still divine. It also smelled heavenly while grilling. This is a keeper. Thanks a million”

“I like venison so I’m not trying to “kill” the taste.This is a great marinade for those that don’t really like venison and especially for those of us that do.”

“Outstanding marinade. Used it on a small (approx 1 1/2 Lb) venison roast, therefore cut ingredients in half and marinated for just over a day. My friends asked for the recipe.”

“The BEST marinade for game, and I have been searching for a long time.It doesn’t overpower the meat, but does modify the gamey flavor.We had two venison tenderloins;one we cooked after 2 hrs. of marinating and the other about 24 hours later. The latter was as good if not better than the first.For cooking, we precooked bacon strips till almost crisp, wrapped them around 1 1/2″ slices of venison and briefly fried them in a very hot pan.Luscious!”