Venison Marinade

"This is adapted from my favourite pork marinade recipe in the Company's Coming BBQ cookbook. It is definitely the best marinade I've tasted for pork, but one time when my in-laws were up for the weekend, I didn't have enough chops for all of us, so I added some venison chops as well. The pork turned out well -- like it usually does -- but the venison chops put them to shame! I highly recommend this for pork, but if you don't try it with deer meat, you're seriously missing out!!! (Prep time does not include turning the marinating meat periodically and because of the basting while barbequeing, cook time is not really 'passive time.')"
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Ready In:




  • Mix marinade ingredients well and cover chops or steaks.
  • Allow to marinate for at least 45 minutes. (I always marinate mine overnight.).
  • Cook on a greased grill over medium heat for about 25 minutes total time.
  • Turn and baste while cooking.
  • *Note: I find there's definitely a difference in the quality of lemon pepper seasonings out there, depending on brand. If the first ingredient in the seasoning blend is salt, decrease the amount used to 2 tablespoons.

Questions & Replies

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  1. Southside Princess
    unfortunately this did not go over very well at our house.
  2. MarshHen
    Oh Wow! This is the only marinade I will ever use on vension from now on. I used this on a small vension roast (marinated for 12 hours in the fridge) cooked in the crockpot and it was AWESOME! I also use this to marinade my cubed vension steaks (marinade for 2 hours) before dredging in flour and frying. The marinade lends it's flavor to the drippings in the pan and I add a few chopped onions to brown and soften and make a wonderful pan gravy which I place the steaks back into and then serve over homemade mashed potatoes. I also serve the fried steaks on toasted sub rolls w/onions and bell peppers cooked in the seasoned drippings from the marinade. I love cheese melted on my deer sandwiches, but the guy's just want the meat & vegetables. Can't wait to try a stew made from the vension marinated in this recipe. This is only way to cook and eat vension! Thanks so much for sharing!
  3. Cookin-jo
    I made this marinade for venison tenderloin from my son's first ever deer and it was my DH's birthday, so I really wanted it to be good. It was much more than just good! DH and both my boys raved about it and want venison prepared ONLY this way from now on. I even had a taste (I don't usually eat venison) and it was excellent. I think what makes this so good is that the soy sauce, lemon pepper, and garlic add a lot of flavour but the water and oil make them not too strong. I did use only 2 Tbsp of lemon pepper even though the first ingredient wasn't salt. Next time I'll up it. And I marinated the meat for 24 hours. I'll be making this every year with the fresh meat my men bring home. Thank you, Tammi. Fantastic!


<p>I live in beautiful western Manitoba, Canada. I'm a wife and stay-at-home mom with 2 daughters, Peanut (who turned 7 at the end of January) and Fidget (who will turn 5 in the middle of June) and a husband whom I call The Bushman, who's motto, lucky for me, is I'll try anything once! I'm a Mennonite by heritage as well as faith. I'm a born again Christian and we belong to a small Evangelical Mennonite country church where The Bushman and I are fairly involved. The church is made up largely of family groups -- most are related somehow. That's actually a Mennonite pastime, finding out how everyone's related to each other. If we're not directly related, we'll find a connection somehow -- your third cousin's wife's brother is for SURE my mother's father's sister-in-law's nephew!! See, isn't it amazing how small this world really is?! For fun, I enjoy photography -- my favourite subjects are sunsets, cloud formations, my girls, and nature close-ups -- reading, (John Grisham, Frederick Forsythe, Robert Ludlum, and Clive Cussler are my favourite authors), playing piano, and going for nice long walks, either first thing in the morning or towards sunset. I've even learned to enjoy it in the dead of winter, when I have no choice but to walk in semi-darkness. For those of you who've never experienced a Manitoba winter (lucky you!), 'the dead of winter' includes pretty much all of December, January, and February!! And up here, our shortest days of the year have only 7 hours of daylight, so if it's cloudy, well, it feels like no daylight at all! It's my favourite time to plan my day, pray, and daydream about what might happen if I'd ever actually buy a lottery ticket and win!! I love cooking -- baking not so much (mostly because it's not essential to survival and if there's baking in the house, that's all we eat!!) -- and reading recipe books is a favourite pastime of mine. I love the Company's Coming series of cookbooks, but my favourite is Taste of Home magazine. Since buying a premium membership here though, I've decided to let my subscription run out. I'll miss it, but I've decided there's really no need for it, since all the best recipes in the world eventually end up here!!</p>
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