Bourbon Marinade (All-Purpose)

Got a freezer full of wild game? This is your go-to marinade.

White wine, vinegar, and a shot of bourbon team up with aromatic vegetables, cracked peppercorns, and bay leaf to create a bath that tenderizes tough cuts and mellows out any gamey edge.

It makes nearly 7 cups, enough to handle 6 to 7 pounds of venison, elk, boar, or whatever you brought home from the hunt.

Just let it work overnight in the fridge, turning the meat a few times, and you’ll be amazed at the difference.

Pro Tips

• Use a glass or ceramic bowl, never metal, as the acid in wine and vinegar can react with aluminum
• Turn the meat at least 4 times during the soak for even flavor penetration
• This works on domestic beef and pork too, especially tougher roasting cuts
• Strain and reduce the used marinade with butter for a quick pan sauce