You should use pickling spice, bay leaves, thyme, rosemary, salt, water, sliced onions, Worcestershire sauce, garlic powder, onion powder, soy sauce, Cajun spices, Dill, Sugar, and Caribbean seasonings not all at one time but you can use any of these to get it done.
The spices that you can use are bay leaves, thyme, rosemary, salt, water, sliced onions, Worcestershire sauce, garlic powder, onion powder, soy sauce, Cajun spices, Dill, Sugar, and Caribbean seasonings.
So, why does everybody believe that somehow, venison needs to be treated 'special'??? I can tell you from 40+ years of experience, there is no need to 'marinade', 'brine', or 'treat' venison, in order to cook it, unless you have harvested a mule!!! Fry, grill, or saute, you will fine!!
Well my all time favorite spice is seasoning salt and cayenne pepper. I use cayenne pepper because it adds a lot of spice into the brine venison. You don't want to add way too much though because it is very very hot and spicy. Therefore, just use about one spoon.
Salt and Water are what most people soak their venison before they cut it up. If you are looking for a brine to cook it in. Most people use a pickling type spice like they would for corned beef brisket. I prefer to use garlic, salt, chiptole' peppers, and pepper myself.
I personally would start out with pickling spice, rosemary, thyme, sage, bay leaves, and a little bit of chili sauce. Fill a stock pot with water and all your herbs and spices. Add venison and let sit overnight.
