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This is my go to marinade and recipe for braaing venison. Whether it’s Springbok, Kudu, Gemsbok or anything else. Works very well with the loin (rugstringe) or with deboned leg.


  • 2 kg deboned venison meat
  • 1 cup olive oil
  • 1 tot parsley
  • 1 tot lemon juice
  • 1 tot balsamic
  • 1 tot soy sauce
  • 1 tot brown sugar
  • 1 teaspoon oregano
  • 1 medium sized chopped onion
  • A few lengthwise-sliced cloves of garlic.
  • A few sprigs of rosemary


Make small incisions in the meat and stuff the garlic and rosemary into these holes. Alternatively, just add the garlic and rosemary to the marinade. Place meat in a plastic bag and arrange onion pieces to cover all sides. Add marinade; push out most of the excess air and seal bag (a tight knot is sufficient). Place bag in fridge for 12 – 48 hours and turn every few hours if you find that the top part of the meat is not covered by marinade. Remove, shake off excess marinade and braai over medium to hot coals until just shy of medium – nice and pink. Rest the meat a few minutes before slicing. Slice across the grain, always.


If you have more than 2kg of meat then increase all the marinade ingredients proportionally until the meat in the bag is covered by marinade on all sides. Be cautious with rosemary, don’t add too much as it’s very strong.

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