A big chunk of venison backstrap needs little more than a pinch of sea salt and a few turns on the black pepper grinder before going on the grill.
However, other cuts may need a flavor boost, either to spark taste buds bored from standard deer steaks or to temper the strong flavor from a rutty buck or older doe. In those cases, smart wild game chefs turn to a marinade.
Typically a mix of some type of acid (think lemon juice, vinegar or wine), oil and any myriad of seasonings and spices, marinades are a versatile part of the wild-game cooking pantheon.
Ginger Marinade Recipe for Venison
Whisk up this delicious ginger marinade recipe and use it in a venison...
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