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Extension > Food > Food Safety > Preserving and Preparing > Meat and Fish > Cooking big game venison meat safely

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Meat and Fish

Cooking big game venison meat safely

Suzanne Driessen

Cooking methods that enhance the flavor of venison

Big game animals usually exercise more than domestic animals, so game meats may be drier and less tender. It's important to use cooking methods that add juiciness and flavor.

How cuts may be used

Marinade directions

Marinades can tenderize, enhance and disguise game flavors.

  1. Cover meat with one of the following marinades.
    • 2 cups vinegar, 2 cups water, ½ cup sugar
    • French dressing
    • Italian dressing
    • Tomato sauce or undiluted tomato soup
    • Tomato juice
    • Fruit juice (such as lemon, pineapple, or a mixture of many juices)
    • ¼ cup vinegar, ½ cup cooking oil, ½ tsp. pepper, ¼ tsp. garlic salt
    • 2 cups water, 2 cups vinegar, 1-2 tbsp. sugar, 4 bay leaves, 1 tsp. salt, 12 whole cloves, 1 tsp. allspice, 3 medium sized onions, sliced
    • Garlic salt, salt, and pepper to taste. Add equal parts of Worcestershire sauce and two of your favorite steak sauces. (This gives a blend of flavors and also is excellent for basting game roasts or thick steaks during cooking.)
    • 2 tbsp. vinegar, 1 ½ tsp. ground ginger, 1 clove garlic, minced, 2 tbsp. brown sugar, ½ cup soy sauce, ¾ cup vegetable oil
    • Commercial marinade
  2. Place in the refrigerator overnight. (Marinating meats for more than 24 hours breaks down the meat fibers making it mushy.)
  3. Drain and discard marinade.
  4. Broil, roast, or braise the marinated meat.


Related resources

Peer reviewed by Kathy Brandt 2015

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