Venison Marinade

 Living in upstate NY my whole life and growing up with a father who is an avid hunter has shaped many things about me. This venison marinade which resembles a thick wet rub is a cherished family recipe. My Mom and I developed it together to help ease the difficulty of working with “gamey” meat.

Rosemary and citrus are the dominant flavors. Citrus and salt are tenderizing agents and help to soften the lean meat. All you need to add to this seasoning is oil. I prefer light tasting olive oil. If you cook venison often, you can make a big batch of the marinade and keep it in the fridge. You can also add orange juice to it to enhance the citrus flavor and further the tenderizing properties.

Hand blended from orange peel, Himalayan Pink Salt, rosemary, black pepper, fennel, and garlic.