Venison Marinade

A slightly peppery sauce to soak your venison haunches in, before applying them to your favorite hot grill.


  • 1/2 cup vinegar. I prefer Apple Cider vinegar
  • 1 cup red wine
  • 1/2 teaspoon of soft brown sugar
  • 1/2 teaspoon crushed cloves
  • 1/2 teaspoon of coarsely crushed black pepper corns
  • 1 Tablespoon of prepared mustard. I like Coleman’s made from powder ahead for this recipe.
  • 3 crushed bay leaves
  • 2 cloves of garlic, crushed
  • 1/2 cup of extra virgin olive oil
  • 1 sliced onion

Bring all ingredients to a boil in a sauce pan. Allow the marinade to cool. Place venison in a non metal dish, and spoon the mixture over the top. Turn the meat often and ladle the sauce over the top each time. Keep in the fridge for a few hours, the tenderest venison will be the result if marinate about 8 – 12 hours.

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