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You shouldn't have to marinate venison too much, as long as it's from a young, farm-raised deer. The really good stuff shouldn't taste very gamy at all. If you do marinate, do it for 1 or 2 hours tops, red wine is the marinade of choice (but I'll put red wine in anything), but there's nothing wrong with acidic fruit juices or vinegar. Don't cook it as long as you would cook beef either, venison isn't as fatty and dries out easily.
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