Things You'll Need
Marinade, olive oil or vinegar
Venison, or deer meat, needs soaking before cooking. Venison has less fat than other types of meat, so it can dry out quickly, according to edubook.com. Soaking the meat adds moisture, which helps prevent over-drying while cooking. Soaking venison in vinegar can also get rid of the gamey flavor, according to edubook.com. As with any meat, the longer you soak it, the more of the flavor it absorbs, unless you use water. Soak the meat for at least two hours; longer for a stronger flavor.
Pour a thin layer of marinade, olive oil or vinegar into the bowl.
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Place the meat in the bowl with the marinade using tongs. If you have to stack the meat, make sure to put some of the liquid in between each piece.
Pour enough marinade, olive oil or vinegar into the bowl to completely cover the meat. For example, for every six ounces of meat, use one cup of marinade.
Place the bowl with the marinating meat in a refrigerator for four or more hours.
Remove the meat with the tongs. Place the meat on a cooking surface. Either use the leftover liquid for basting during cooking or throw it out. Do not keep for later use. The liquid contains bacteria, which dies off while being cooked.
Soak the meat overnight. Put foil or plastic wrap over the bowl to prevent the smell from filling the refrigerator.
Only use fresh meat. Meat passed its prime may contain bacteria.