Ted Nugent's Venison Marinade

Elevate your venison game with "Ted Nugent's Venison Marinade," a bold and flavorful recipe that’s perfect for wild game enthusiasts and home cooks alike. This marinade combines the richness of olive oil, the savory depth of soy and Worcestershire sauces, and the tangy zest of red wine vinegar for a well-balanced base. Infused with a hint of sweetness from brown sugar, aromatic minced garlic, and fresh rosemary, this recipe imparts layers of flavor to tenderize your venison steaks or roast. A touch of Dijon mustard and a kick of black pepper and red pepper flakes round out the marinade, making it the ultimate choice for grilling, pan-searing, or roasting. Best of all, this easy-to-make marinade requires just 10 minutes of prep time, and its overnight soak ensures every bite bursts with irresistible flavor. Perfect for hunters, outdoor enthusiasts, or anyone looking to explore the rich taste of venison, this recipe guarantees a crowd-pleasing meal that pairs perfectly with rustic side dishes.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 4

Ingredients

• 0.5 cup Olive oil
• 0.5 cup Soy sauce
• 0.25 cup Worcestershire sauce
• 0.25 cup Red wine vinegar
• 2 tablespoons Brown sugar
• 4 cloves Garlic, minced
• 1 tablespoon Fresh rosemary, finely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon Black pepper, freshly ground
• 0.5 teaspoon Crushed red pepper flakes
• 2 pounds Venison steaks or roast

Directions

Step 1

In a medium-sized mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, red wine vinegar, and brown sugar until the sugar is fully dissolved.

Step 2

Add minced garlic, chopped rosemary, Dijon mustard, black pepper, and crushed red pepper flakes. Whisk to combine thoroughly.

Step 3

Place the venison steaks or roast in a large resealable plastic bag or shallow dish.

Step 4

Pour the marinade over the venison, ensuring all pieces are well-coated.

Step 5

Seal the plastic bag or cover the dish with plastic wrap, then refrigerate the venison for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Step 6

Remove the venison from the marinade and discard the marinade. Pat the steaks dry with a paper towel to ensure even cooking.

Step 7

Cook the venison using your preferred method (grilling, pan-searing, or roasting) to your desired level of doneness.

Step 8

Allow the cooked venison to rest for 5-10 minutes before serving to retain its juices.

Nutrition Facts

Serving size	(1318.3g)

Amount per serving	% Daily Value*
Calories	2698.8

Total Fat 144.6g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 10.8g
Cholesterol 861.8mg	0%
Sodium 6248.6mg	0%
Total Carbohydrate 42.8g	0%
Dietary Fiber 2.0g	0%
Total Sugars 24.7g
Protein 284.8g	0%

Vitamin D 0IU	0%
Calcium 260.2mg	0%
Iron 37.6mg	0%
Potassium 3996.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 43.6%

Carbs: 6.6%