I have always marinaded meat for at least a couple of hours, and usually overnight. I was given a recipe to make Italian Pork Kabobs. The recipe said to never leave the meat in the marinade over 15 minutes. Well, it was great on the pork, so I tried it on chicken too. Great again. So last night I used it on four venison loin chops that were butterfly cut. It was soooooo good. Here's the recipe. It doesn't look like enough marinade to go very far, but I used it on 2 pounds of pork loin and zucchini and I had plenty.
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tsp canning salt
1/2 tsp red pepper flakes
1 tbsp fresh basil or 1 tsp dried basil
1 tbsp chopped fresh oregano or 1 tsp dried oregano
2 garlic cloves chopped
Whisk all ingredients together in large bowl. Toss meat to coat all over.
Grill em up according to your preference. Remember venison is a dry meat and shouldn't be overcooked.
My butterfly loins were about 5/8 thick and I cooked them for a toal of 12 minutes with the grill about 325 degrees