Venison Marinade

Cheri Clotiaux Stringer (originally from Linda Milliman)

Yield: 3 1/2 cups

Alyson and Cody wouldn’t eat venison as kids until we dined at a neighbor’s who prepared it with this marinade. They asked for seconds, thirds and even fourths — it’s THAT good! So simple, yet perfectly compliments the flavor of venison. (Dec 1996)

3-4 lbs venison steaks

4 (20oz) cans crushed pineapple in heavy syrup

4 cups (or 32oz) sherry (Taylor® Golden Sherry recommended)

9 Tbsp soy sauce

Mix together ingredients. Slice venison into steaks suitable for grilling. 

Marinate covered for 2-3 days in the refrigerator before grilling on outdoor grill.