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Alaska Fish & Wildlife News
October 2008

Venison Roast Marinade

By Doug Larsen
caption follows
Doug Larsen

MARINADE FOR VENISON ROAST (4-5 LBS)

Courtesy Doug Larsen, director of the Division of Wildlife Conservation. Larsen says this is a family favorite.

• 4 cloves garlic (smashed and chopped)
• 1 tsp. salt
• 1 tsp. pepper
• ½ tsp. hot sauce (Tabasco)
• 1/3 cup olive oil
• 1 cup soy sauce
• 1 cup red wine
• 1 tsp. dried whole thyme
• 1-2 bay leaves (broken up)
• 1 tsp. onion powder

Mix ingredients to make the marinade. Soak roast on marinade for 1-5 days. A ziplock bag woks well as it fits easily in the refrigerator and is easy to clean and turn. Put meat on rack in open pan. Reserve extra marinade and baste every 15-20 minutes while roasting. It should build up a nice crust. Roast at 375 degrees until internal temperature reaches 140 degrees (a little lower is better than a little higher). A 4-5 lb roast should take approximately 1.5 hours to cook. Remove from oven and allow the roast to rest for 10-15 minutes before slicing…. Enjoy!
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