I'm the kind of hunter that hunts anything and everything that is legal (and that I can afford). So I was curious just what everybody uses to marinade their game. I don't have a recipe or I would gladly share. Hope to get some good recipes.

Aim small miss small!

If I end up wrapping anything in bacon(like duck, deer, dove), I sautee onions garlic and jalapenos, and then stuff that inside with a little cream cheese. Wrap in bacon and marinate in italian dressing and pickapepper over night and grill.

So I guess italian dressing mixed with pickapepper is my favorite marinade for anything grilled. Italian dressing seems to take out the gamey taste

Hey thank you. Sounds great I'll give it a shot this weekend and let you know how it goes.

I like to use Lawry's lemmon pepper or hawaiian marinades.I like the lemon pepper with venison and the hawaiian with grouse or woocock.

I put butter with a little olive oil (keeps butter from burning) and some fresh garlic in the frypan and slap the steaks in. Marinades are for wooses.

Dana..... I took a back strap out of the freezer yesterday and tried your marinate. WOW!!!!! Thank you so much for sharing with us. It's so simple and yet so awesome. I marinated for 2 hours. Amazing taste and tender. Kept the middle pink and it was perfect!

Dana..... I took a back strap out of the freezer yesterday and tried your marinate. WOW!!!!! Thank you so much for sharing with us. It's so simple and yet so awesome. I marinated for 2 hours. Amazing taste and tender. Kept the middle pink and it was perfect!

Glad you liked it.  I have 4 big ribeyes marinating now. (I get a hankering for beef once in awhile)  I was going to grill them last night but we decided to do some fishing from the bank and I wasn't about to start cooking dinner 8:00 at night when we got home.  So these steaks have been marinating overnight.  Can't wait to fire up the grill in about an hour.

Well here we go-----------try this on red meat---------buttermilk and texas pete-----make the bmilk red and let marinate overnite-drain and grill---if you don't like this there is something wrong with you--oh---salt&pepper to taste-of course garlic is in there to..yummmmmm--yummmmmm---my 2 cents---Bogator

i use butter milk and Italian dressing but not together

I don't normally marinade any of my game meats unless it's something like a front shoulder roast..now that is said, I'm not sure if you would call what I normally do a marinade..I rub the meat with evoo then season it with "season all", pepper and garlic powder...heck I do that with about all the meat I cook..particularly for the grill...I also let anything I'm cooking come up to room temp before grilling or frying...meats, veggies etc...when grilling (hot and fast) or for BBQ (low and slow) I'll sometimes make a baisting sauce..using an asundry of stuff like soy sauce, rice wine vinager, hot sauce, balsomic or something of that nature as a base...generally something acidic...including lemon, lime or orange juices....once in a while it'll be just plain ol'l mater based BBQ sauce...

Allegro makes an awesome marinate. They have about 5 different flavors. I use what they call allegro game tame on all my duck, pheasant, rabbit, and deer. Marinate it over night with this and stuff with onions and peppers, then wrap with bacon and whatever else you want to do to it. The marinate is made in Paris, TN. I'm making my mouth water just talking about it.

I recently have just been grilling with a little salt, but I used to use this one that I think is pretty darn good. OK, Here goes:

Dry Ingredients:
Seasoned Salt
Thyme
Oregano
Garlic Powder
Basil
Meat Tenderizer (optional - flavored or unflavored)

Wet Ingredients:
2 Tsp. Kitchen Boquet Browning and Seasoning Sauce
1 Tbsp. Vegetable or Olive Oil
1/2 cup Dry Red Wine (burgandy)

Put your meat in the pan you'll marinate in overnight. (In other words, don't do the dry spices on a cutting board and then transfer the meat to the pan. Anything that misses or falls off, you'll still want in the pan.)
Sprinkle meat to cover with each dry ingredient. Only cover 1 side. (When you're done with this step, you should hardly be able to see the meat, as you'll have it completely covered with spices.
Add the wet ingredients. You should have enough to cover the meat to about half its depth. If you need more, double the wet ingredients and add a few more sprinkles of each dry ingredient.
Flip the meat several times until all the ingredients are mixed into a really nice brown marinade. Cover and refrigerate overnight. Flip meat in morning and eat that evening. If you wait too long, the wine taste gets strong, so I recommend only letting it go over 1 night.

Crap, I messed up. Its 2 Tablespoons of Kitchen Boquet and 1 Tablespoon of oil.

Basic European-type venison/elk marinade:
2 cups cheap Cabernet Sauvignon
8 Juniper berries or 1-2 tablespoons plain gin (such as Gilbey's, no fancy stuff like Tanqueray or Sapphire)
8 garlic cloves, crushed, not chopped
1/2 tsp Allspice
1/4 tsp white pepper
6 whole cloves and 8 whole pepper corns
In a large plastic bag or sealable canister, this will marinate 5-10 lb roast for 6-12 hours (thicker = longer time) in the refrigerator. Remember to turn the meat 2-3 times.
Drain, discard marinade. Pat dry.

Basic venison recipe:
Slice roast into 1/2 to 1" thick slabs and quickly sear to brown in a very hot frying pan with a little olive oil. No more than 5 min. It spatters all over - not to worry - this is ART.
Set meat aside and brown 2-3 shallots or 1 medium onion in the same pan with a little more olive oil. Then de-glaze the pan with 1/2 cup dry white wine such as a Chardonnay (more spattering, perhaps some flames briefly). Add 2-3 cups of beef stock, 2-3 Tablespoons butter (not margarine), some fresh basil and rosemary. Salt to taste. Boil to reduce volume by half. Then return the meat to the pan, cover and simmer for 10 minutes. Don't overcook the meat or it gets tough.
Serve with brown gravy and onions, roast potatoes, veggies (Red sauerkraut and potato dumplings if you're going totally Germanic)

2 cups soy sauce, 2 cups brown sugar

BEER
BEER
BEER


MY THREE FAVORITE WILD GAME MARINADES

Don't use marinades any more Mcormick steak Rub & a little olive oil toss it on the grill Good stuff can't miss ,try it.

Here is my absolute favorite for deer loin or backstrap.  I am sure this has been on here before but here it is again.

3 cups soy sauce
2 cups brown sugar
1lb bacon
2 deer loins (backstraps may be used but be careful to remove as much connective tissue and muscle lining as possible other wise it may end up kind of chewy or tough.)

Mix soy sauce and brown sugar until all of brown sugar is dissolved (couple of minutes of constant stirring).  Take bacon and wrap around meat using all the bacon.  Loin should look like an arm with several wristwatches.  Use toothpicks to secure if necessary.  Place meat in bowl or other container.  Pour soy/brown sugar mixture over meat until completely covered.  If not completely covered, simply flip 1/2 way through marinating.  Place in fridge to marinate over night(I usually do about 24 hours).

Pre-heat oven to 350 degrees.  Place meat on slotted baking pan (to catch drippings) and place in oven.  Cook for 30 minutes.  Subtract or add 5 minutes to cooking time for desired doneness.  I like to bake for 15-20 minutes then set broiler on high and broil each side of loin for 5 minutes each which makes bacon a little crispy.  It usually comes out medium to medium rare depending on how long you bake or temperature variation in oven.  Once done, slice loin between slices of bacon and serve.  Drippings may be poured onto meat if desired.

The loins come out so tender they almost melt in your mouth and the contrasting salty soy sauce and sweet brown sugar really set this dish off!!

when making deer steaks, i like to soak mine in teryaki sauce for atleast 5 hours, it makes the meat very tender and ads a sweet flavor to it. then cook them on the bbq (charcoal) for around 10-15 minutes. make sure to keep the steaks moist by using the leftover teryaki sauce and spreading it on the steaks as you turn them. turns out fantastic and its simple.

Italion dressing whorchester and soy sauce overnite then sprinkle with alpine touch season salt during grilling.
Have also used olive oil beer and garlic pepper.
Sometimes I just use crushed black pepper with a little salt right before grilling.
I just like to eat food that I shot and butchered that is the end game for the hunt.

If you can find a plum sauce marinade it favors red meat like deer, kangaroo, and buffalo.

for venison roast,coke........with a knife,poke holes in roast,stuff with clove of garlic and piece of onion,soak in coke atleast 2 hours,cook in coke in crock pot all day........for back strap,milk,hot sauce and 1 egg,for atleast 2 hours. flour,salt,pepper........pan fry with sliced onion...........mmmmmmmmm good.

If we do use a marinade, we use one of the McCormick Grill Mates. Just to add a little different flavor.

Personally, I am not much for marinade. If you are preparing a meat you don't like change it with spices instead. I would than recommend hunting more of what you really like. If it is wild it is good for you, enjoy. Da Rev