From my book, “Cooking Big Game,” this marinade is one I use time and time again. It is easy to make for a small family meal or to double or triple for a crowd. I don’t even measure the ingredients anymore as the ratios are all that is really important. This marinade tastes amazing yet it’s not overpowering as it lets the succulent flavor of your game shine through.
This-Can’t-Be-Wild-Game-Marinade
1-2 pounds venison
1/4 cup real maple syrup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup olive oil
3-4 cloves garlic, crushed
3 sprigs rosemary (optional)
Mix all ingredients in a sealable container or plastic bag. Add sliced game and let marinate 2-24 hours in the refrigerator. Bring meat to room temperature before grilling (approx. 30 minutes).
The fat content is so low in game meat that it tends to dry out on the grill very quickly. The key is to cook it fast and serve it medium rare. Get your grill really hot, brush the grill grates with oil and just grill it until grill marks appear. The best cuts for grilling are tenderloin, backstrap and sirloin. Thinner steaks grill quicker and thicker steaks may benefit from a pounding before marinating.
