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Marinated Venison Appetizer with Sweet Mustard Sauce


  • 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.


    • 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.