Deer Steak Marinade Recipes

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:

• 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.

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).

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

DEER MARINADE

Steps:

• Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
• Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
• Mix well and pour marinade, deer meat and onions ziplock bag.
• Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
• When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.

DEER STEAK MARINADE

Steps:

• Combine all ingredients well.
• Pour over deer steaks.
• Marinate at the very least 3 hours.
• Over night is better.

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.