How to Make Drunken Venison

How to Make Drunken Venison

Posted by From Field to Plate | Jeremiah Doughty on Jun 2nd 2022

Drunken Venison


1 whole venison backstrap (can substitute beef or pork steaks)

½ cup Worcestershire sauce

¼ cup soy sauce

¼ red onion, sliced

2oz bourbon or whiskey

1 large orange or three mandarin oranges

1 can beer

2 tbsp BBQ rub (*see recipe below)


1. Preheat smoker or grill to 325º

2. Trim venison, beef or pork. Place in shallow dish inside of chamber vacuum

3. Add following ingredients to meat, making sure to cover

4. Use marinate function on your chamber vac, you can place all ingredients in to vacuum seal bag and use a standard vacuum sealer as well. I prefer the force marinate function. I run the function twice.

5. Place meat on grill and cook until your desired doneness has been achieved.

6. Remove from grill and rest meat 10 minutes, pour a single shot of bourbon over meat before serving and light for the added kick of bourbon without the alcohol

7. Enjoy!



  • 2 tbsp Garlic powder
  • 2 tbsp Onions, dried
  • 2 tbsp Black pepper
  • 2 tbsp Brown sugar
  • 1 tbsp Cayenne pepper
  • 2 tbsp Chili powder
  • 1/4 cup Paprika
  • 1 tbsp Salt
  • 2 tbsp Sugar
  • 2 tbsp Cumin, ground


1. Mix and store in airtight container.

>> Make sure to check out more of Jeremiah Doughty's simple & easy wild game recipes on his website, From Field to Plate or on Instagram!