Teriyaki Marinade for Venison or Beef (with Fresh Ginger)
This teriyaki marinade combines the classic umami flavors of soy sauce and garlic with the unique tenderizing power of fresh ginger. Perfect for tougher cuts of venison or beef, this marinade not only adds rich flavor but helps create incredibly tender, mouth-watering meat.
Servings: 1 cup
Calories: 146kcal
Cost: $5
Equipment
- medium mixing bowl
- Large zip-loc plastic bag gallon-sized
Ingredients
- 1/4 cup oil canola or vegetable
- 1/4 cup soy sauce regular or low-sodium, depending on preference
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon vinegar white or apple cider
- 1/4 teaspoon black pepper
- 1 tablespoon fresh ginger peeled and finely minced
- 1 teaspoon garlic powder
Instructions
- Mix the Marinade: In a medium bowl, whisk together the oil, soy sauce, ketchup, lemon juice, vinegar, black pepper, fresh ginger, and garlic powder until well combined.
- Marinate the Meat: Pour the marinade into a large zip-top plastic bag, add the venison or beef, seal tightly, and massage the bag to coat the meat thoroughly.
- Refrigerate and Turn: Place the bag in the refrigerator for 8-12 hours, turning it occasionally to ensure the marinade is evenly absorbed. For particularly tough cuts, extend marinating up to 4 days for extra tenderness.
- Prepare to Cook: When you’re ready to cook, discard the marinade and cook the meat according to your preferred method, like grilling or broiling.
Notes
This recipe yields approximately 1 cup of marinade—enough to coat about 1 to 1.5 pounds of venison or beef thoroughly.
Substitute for Fresh Ginger: While fresh ginger is best for tenderizing, you can use 1/4 teaspoon ground ginger in a pinch. However, it won’t have the same tenderizing effect.
Marinade Safety: Don’t reuse marinade that’s been in contact with raw meat. If you’d like to use some for basting or sauce, set aside a portion before adding the meat or boil the marinade for a few minutes to kill any bacteria.
Cooking Tips: High-heat cooking methods like grilling or broiling work best to lock in flavors and create a caramelized crust. Keep an eye on the doneness to avoid overcooking, especially with venison, which is lean and can dry out easily.
Nutrition
Calories: 146kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 879mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.4mg
