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Uncooked Venison Marinade
With wine, herbs, onions, garlic, celery, this uncooked venison marinade coaxes maximum flavor saturating through the grain of the meat.
  • 2 medium onions chopped
  • 1 carrot peeled and chopped
  • 2 stalks of celery chopped
  • 2 cloves of garlic finely minced
  • 1 teaspoon of salt
  • 1/4 teaspoon of dried thyme leaves
  • 2 bay leaves
  • 2 whole cloves
  • 2 cups of wine red or white
  • ½ cup of canola oil
  • 1 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano leaves
  1. Mix up everything above and pour over the deer meat.  Cover and refrigerate at least 24 hours before cooking.
  2. When you’re ready to cook, remove the venison and dry with paper towels.
  3. Strain the marinade because you will be able to use it again if you have more.
  4. Then prepare the venison as you normally do whether just browning in a skillet with some oil on both sides or roasting in your oven, etc.
  5. ENJOY!