Venison Steak Marinade

"This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!"
 
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photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by Kim127 photo by Kim127
photo by acftrescue photo by acftrescue
photo by Bonnie Young photo by Bonnie Young
Ready In:
4hrs 15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix all marinade ingredients together in a small measuring cup.
  • Place venison steaks in a large zip lock bag.
  • Pour marinade over steaks and seal bag.
  • Place bag in a flat casserole dish so that the steaks are in a single layer.
  • Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
  • Drain marinade and grill steaks to desired doneness.
  • I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

Questions & Replies

  1. About how long to cook this recipe in a skillet. For it is raining outside and difficult to start a fire in my grill
     
  2. How do you marnate a deer steak the best way
     
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Reviews

  1. Wow! My husband got a deer this year and our first taste of it was the inside loin. I used this marinade on it and what a wonderful flavor. I browned it in my fry pan then removed it and added mushrooms and sauteed them until slightly browned then put the loins back in and baked for about 25 minutes. We couldn't stop eating what a great flavor. I will be using this marinade for more than venison. Thanks so much!
     
  2. I didn't belileve the reviews that this is better than beef steaks, but I tried it. And glory be, this is true! My husband never comments on food no matter how great it is, but this he loved! It was every bit as tender as filet mignon without exaggeration and extremely tasty!!! I've made it several times now and it really is the best. The first time the BBQ got covered in a snow storm so I cooked it in a pan with Olive Oil and Butter. Really good!
     
  3. I made this with a piece of tenderloin tied with kitchen string. It marinaded 1 1/2 days due to busy work schedules and it was really fabulous. I cooked it on my stove top in my Everyday pan, seared it a bit then covered it for about 20 mins, until it felt tender in the center. I did replace red wine for the soy sauce.
     
  4. This deer marinade is fantastic. My husband got a deer and we were trying to be creative that the Children didn't know it was game. We tryed this marinade and the whole time out 8 year old was eating it she kept saying "This is the best steak ever" we then told her it was deer meat and she said "I don't care when can we have it again"! She is a picky eater and it is good for her :) Hooray!
     
  5. Best marinade I have found for venison so far. I soaked my steaks in FF milk overnight while they were defrosting in the fridge. Then marinated according to directions but for a full day before cooking. The deer steaks were so good that I cooked my last batch the same way. THanks for the recipe. It's going in my recipe tin! Oh yeah, I omitted the canola oil-- used just a Tablespoon of olive oil instead.
     
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Tweaks

  1. Simply Awesome. Just tried this on venison steaks tonight. Used olive oil instead of canola & peppercorn. Marinated about 5 hrs & cooked on the grill. Turned out perfect. Very flavorful.
     
  2. Really good recipe. I smoked the venison first with a mixture of apple and pecan wood. Hot fired for 20 minutes and smoked for 4 hours which produced a very rare roast. Then cut it up into steaks and used your marinate recipe (substituting ev olive oil for the canola oil) to marinate over night. I fried them up for lunch and they were the best ever. Thanks!
     
  3. I made this with a piece of tenderloin tied with kitchen string. It marinaded 1 1/2 days due to busy work schedules and it was really fabulous. I cooked it on my stove top in my Everyday pan, seared it a bit then covered it for about 20 mins, until it felt tender in the center. I did replace red wine for the soy sauce.
     
  4. That is just how I do it! Instead of lemon juice, I use apple juice. Maybe for tomorrow nights dinner I'll use the lemon juice! Thanks Val
     

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