Marinated Venison Appetizer With Sweet Mustard Sauce


This recipe will work with the hindquarter muscles of young animals and, of course, tenderloins and backstraps. The Sweet Mustard Sauce is great on just about any big or little game – even pork chops. Let the marinade sit for a little while in the fridge for the flavors to “marry.”



  • 1 pound venison, trimmed of all silver skin, fat and gristle
  • 2 tablespoons olive oil
  • 1/4 cup dry red wine
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs – rosemary, oregano, basil, sage, or a whatever looks good
  • 2 tablespoons peppercorns, crushed
  • 2 tablespoons olive oil.
Sweet Mustard Sauce
  • ½ cup dijon mustard
  • ½ cup red currant jelly
  • 1 lemon, juice only
  • 1 tablespoon chopped sage
Combine all ingredients.


  1. Combine venison with remaining ingredients. Cover and refrigerate for 2 – 3 hours. Heat oil in a medium skillet over medium-high heat. Brown meat on all sides, but not past medium-rare. Allow to rest for 5 minutes before slicing across the grain into thin slices. Arrange slices on a plate and serve with sauce.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook


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