Marinated Venison Steaks Recipes

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MARINATED VENISON STEAKS



Marinated Venison Steaks image

From Tigard, Oregon, Janelle Inkens writes, "These venison steaks are so tender and tasty, they're even a hit with my kids, ages 3 and 4. Someone who tried this dish once said, 'Wow, if I could make venison taste like this, I'd make it all the time.'"

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 9

6 boneless venison steaks (4 to 6 ounces each)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts :

EMILY'S MARINATED VENISON STEAKS



Emily's Marinated Venison Steaks image

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Provided by Thorney

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h20m

Yield 2

Number Of Ingredients 12

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) 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).

Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g

OUTRAGEOUSLY WONDERFUL MARINATED VENISON STEAKS



Outrageously Wonderful Marinated Venison Steaks image

This recipe is from Taste of Home and it's the most wonderful marinade for venison that I've ever tried! It's great with venison steaks and tenderloins, but I'm sure it would be fabulous with beef also. I get better results if I grill my steaks rather than broil, but that's just me. It's the only way I've been able to keep venison steaks tender and juicy - you won't be disappointed either! I often double the marinade recipe so that I have plenty for marinating, basting and for serving. I have not included the marinating time in the prep time, but it's best if marinated overnight.

Provided by Jenny Rowan

Categories     Deer

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 teaspoons ground mustard
1/2 teaspoon salt (Kosher is best)
1/2 teaspoon pepper

Steps:

  • Place venison in a large Ziploc bag.
  • In a bowl, combine all of the remaining ingredients.
  • Pour half over the venison; seal bag and turn to coat.
  • Refrigerate overnight.
  • Refrigerate remaining marinade.
  • Drain and discard marinade from the steaks.
  • Broil steaks 3-4 inches from the heat for 4 minutes.
  • Turn; baste with reserved marinade.
  • Broil 4 minutes longer.
  • Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
  • I prefer to grill venison to medium-rare at most so that it remains tender.
  • Serve steaks with more of the reserved marinade.
  • YUMMY!

MARINATED VENISON STEAKS



Marinated Venison Steaks image

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 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.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

VENISON STEAK MARINADE



Venison Steak Marinade image

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!

Provided by JustJan

Categories     Deer

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 -2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 (1 1/2 lb) package venison steak

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.

VENISON STEAK MARINADE



Venison Steak Marinade image

This recipe is delicious for any kind of steak not just venison, it works great for elk or just your regular strip steak.

Provided by lilsmom1202

Categories     Deer

Time 4h

Yield 4 Steaks

Number Of Ingredients 11

1/2 cup water
1/2 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon steak seasoning
1 1/2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
3 garlic cloves, Smashed

Steps:

  • Place all ingredients into a bowl and whisk until combined. Place venison steaks in a ziploc bag and pour in marinade. Seal and place in fridge for 4 hours. YUMMY!

Nutrition Facts : Calories 120, Fat 7, SaturatedFat 1, Sodium 1213.8, Carbohydrate 12.6, Fiber 0.6, Sugar 8.2, Protein 2.1

VENISON OR BEEF STEAK MARINADE



Venison or Beef steak marinade image

Make and share this Venison or Beef steak marinade recipe from Food.com.

Provided by Tara1183

Categories     Wild Game

Time 5m

Yield 2-3 steaks

Number Of Ingredients 13

1 cup water
1 tablespoon steak sauce (HP or A1)
1 teaspoon Worcestershire sauce
3 tablespoons soya sauce
1 tablespoon oil
1 teaspoon vinegar (white or cider)
1/2 teaspoon oregano
1 pinch dry mustard
1 teaspoon onion powder
1 -2 clove minces garlic
1 teaspoon fresh ground black pepper
1 dash chili pepper (optional)
3 -5 fresh basil leaves, if i have them (optional)

Steps:

  • Mix all together and pour over your steaks.
  • Marinate covered in the fridge for minimum of 4 hours or overnight.
  • Broil or cook on the grill.
  • I use this all the time for venison steaks and chops and sometimes for beef but we dont eat that as often.

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