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Chad's Venison Marinade

Ingredients

1/2 cup soy sauce
1/4 cup Worcestershire Sauce
1/4 cup vegetable oil (I substitute Olive Oil)
1/4 cup dry red wine (I used Merlot)
3 tbsp honey
6 cloves minced garlic
2 tbsp chopped basil
2 tbsp chopped thyme
2 bay leaves

Instructions

Combine all of the ingredients making sure to increase the recipe to guarantee 1/2 cup of marinade for every pound of meat. Place the roast or other cut into a bowl, pour in marinade, and turn meat to coat well. Cover and refrigerate up to one week depending on the portion size of the cut or flavor desired. A portion of this marinade may be used during the cooking process.
Venison Marinade