Jim’s Maple Horseradish Marinade Venison

This is a really delicious way to prepare venison on the grill. Served with a touch of horseradish on the side…it’s a winner for sure.

Total Time

4 – 12 hours to prepare and apply the marinade

10 to 15 minutes to cut, cook and serve (See Pro Tip below)


  • 1/4 cup Springboro Tree Farms traditional maple syrup
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons horseradish
  • 2 tablespoons soy sauce
  • 1 clove garlic finely chopped (ok…we cheat and use minced from a jar…it works fine)
  • Salt and pepper
  • 4 venison backstrap steaks (or any other meat of your choice)


  • In a glass dish, marinade container or plastic bag combine all the ingredients. Add the meat and coat with marinade, seal the container and refrigerate for 4 to 12 hours…turning / recoating the meat a few times along the way.
  • Pre-heat the grill to HOT…then back the heat down a bit so you don’t burn the marinade.
  • Re-apply salt and pepper to taste (we generally don’t need to do this for our taste)
  • Grill the venison as desired
  • Pro tip: venison is best medium rare (IMO). Not pictured here, but if you’re in a hurry, one way to accomplish this is to cut it thin (1/2 inch max) on the diagonal before you take it to the grill. With this approach you’re about a minute or so per side away from a really great dinner.


If you have a favorite way to enjoy one of the Springboro Tree Farms products we’d love to hear from you.

Drop us a note and tell us about your creation…

…at recipes@springborotreefarms.com

Tell us as much as you can about how you prepare the dish…including pro tips and “secret” ingredients if you will.

Preparation and baking time is always helpful along with temperature settings and any other special preparation directions…

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