Marinating is a great way to tenderize meat, but the vinegar you use will alter the end result, so we asked an expert for vinegar recommendations.

Place in marinade container or zip lock bag. Let marinade at least 2 hours. For older deer or mule deer I marinade at least 12 hours. Cook on grill or stove top, only a few minutes on each side.

Six years ago, my brother helped me reconnect to those memories with the gift of a doe he shot. I knew little about what cuts to order from the meat processor, but I was definite about turning ...

"I like to pair venison steaks with a good pesto and balsamic marinade." Other pairings that offer strong and fatty flavors include dark-berry jams, herby butters, or blue cheese.

Let simmer for 20 minutes. Liberally salt and pepper venison steaks and bring them to room temp. To cook steaks, heat very thin layer of grapeseed oil on medium-high on a cast-iron skillet.

Place the venison directly on the oven rack and cook for 6–8 minutes, depending on how you like your venison cooked. Allow to rest for at least 10 minutes.

According to Zimmern, the best method for cooking a luxury cut of venison "is ideally grilled and rested or hard-seared and finished in the oven and rested," an important tip for cooking all meat ...

Recipes for venison often ask for the meat to be marinated in wine, vinegar and juniper berries for two to three days to tenderise and add moisture and flavour. Marinating works but is really only ...