Marinated Venison Strips Recipes

RASPBERRY VENISON SKILLET

Steps:

• Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
• Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
• Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.

GRILLED VENISON STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

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).

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.

MARINATED VENISON STRIPS

Steps:

• Cut the venison into 1/4-inch-thick strips about 1 1/2 inches wide, or into slightly thicker small steaks.
• Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
• Grill the strips quickly over a very hot charcoal fire, basting as necessary; or pan broil a few at a time in a very hot, cast-iron skillet. Do not overcook: a minute or less on the first side and 10 to 20 seconds on the other. Serve with crusty bread and some of the marinade, heated and reduced, for dipping.

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.

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.

VENISON STEAK STRIPS

Steps:

• Cut steaks into 1/2 inch wide strips, trimming excess fat.
• Mix marinade ingredients in medium bowl.
• Add steak strips into marinade and let soak at least 1 hour.
• In a gallon ziploc bag combine flour, cajun seasoning, pepper and paprika.
• Put steak strips a handful at a time into the flour mixture, zip bag closed and shake until meat is fully coated.
• In a large skillet over medium-high heat add enough oil to completely cover the bottom of the pan.
• Shake excess flour off steak strips and, in batches, fry them in the oil about 2 minutes, flip them over and fry 2 more minutes until golden brown, adding more oil as necessary.
• Place cooked strips onto paper towels to absorb oil.