Venison Steak Marinade Recipes

MARINATED VENISON

Steps:

• Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
• In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

VENISON STEAK MARINADE

Steps:

• 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.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

VENISON STEAK MARINADE

Steps:

• Mix all the ingredients in a bowl then pour into a sealable plastic bag.
• Place the steaks inside and ensure that the marinade covers all surfaces of the steak. Marinate for at least 2 hours but preferably overnight.
• Remove the steaks from the marinade and dab them dry.
• Cook the steaks to desired doneness and serve immediately.

GRILLED VENISON STEAKS

Steps:

• Salt and Pepper Preparation
• Season the steaks liberally on both sides with salt and pepper.
• Cajun Rub Preparation
• Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
• Marinade Preparation
• Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the re­frigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
• To Grill
• With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
• As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
• Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
• Remove the steaks from the grill at 125° for medium rare and 130° for medium.
• Set aside to rest for 10 minutes before serving.

GRILLED VENISON BACKSTRAP

Steps:

• Whisk all the ingredients for the marinade together in a small bowl.
• Place the venison in a sealable plastic or silicone bag.
• Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
• Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
• Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
• Preheat an outdoor grill to 500°F.
• Using tongs, remove the venison from the bag and place on the grill over direct heat.
• Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
• Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

DEER STEAK MARINADE & HOW TO GRILL DEER MEAT

Steps:

• In a bowl, mix together soy sauce, Worcheshire sauce, brown sugar, garlic powder, onion powder, hot sauce, and salt and pepper.
• Place steaks in gallon size ziptop bag and pour marinade over steaks, pushing out air, and sealing the bag.
• Let marinate in the refrigerator for at least one hour, preferably overnight, moving the bag around often to make sure all steaks sit in marinade at some point.
• When ready to cook, remove steaks from the refrigerator and bring to room temperature, or as close as possible. (Do not microwave.)
• Preheat grill to high heat and place steaks over the hot part of the grill, and grill on each side for 3-4 minutes.
• Pull steaks off of the grill, coat with melted butter and let rest for 3-4 minutes.
• Steaks will be a "medium" steak at this cook time. If you prefer steaks that are well done, cook on the grill an additional minute until steak reaches desired "doneness".

MARINATED VENISON STEAKS

Steps:

• Place venison in a shallow dish. In a bowl, combine the remaining ingredients. Pour half over the venison; turn to coat. Cover and refrigerate overnight. Refrigerate remaining marinade., Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a thermometer reads 140° for medium or 145° for medium-well.

GRILLED MARINATED VENISON STEAK

Steps:

• Mix all the marinade ingredients together in a measuring cup.
• Place venison in a large zip lock bag.
• Pour marinade over steak and seal the bag.
• Place bag in a flat casserole dish so that the steak lies flat.
• Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
• Drain the marinade at let the steak come to room temperature at least 1 hour.
• Spray grill grate with spray oil and heat the grill to 500 F.
• Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
• Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill -- this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.
• Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.
• Move the steak to a platter and let it rest for at least 5 minutes.
• Slice the meat and serve.

VENISON STEAK

Steps:

• Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste.
• If you're marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time.
• Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren't fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it's more pleasing to you.
• When you're ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook (this is safe to do, it ensures even cooking).
• Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. If you haven't used a marinade, pat them very dry and season them all over with salt and pepper.
• If you used my marinade recipe, there's no need to add more oil for the grill. If you didn't mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional.
• If you're using a grill to cook, preheat it to medium-high, about 450-500F. If you're cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it's very very hot.
• Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it's very important not to overcook venison.
• Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
• Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

VENISON STEAK MARINADE

Steps:

• 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 all sides of the steaks evenly.