Marinated Venison Steak

Name: Marinated Venison Steak
Prep time: 5 min
Cook time: 10 min
Yield: 4 serving
Ingredients: 1 lb venison steak (sirloin, round, loin, etc.); 2 tablespoon soy sauce; 2 tablespoon Worcestershire sauce; 2 tablespoon balsamic vinegar; 2 tablespoon olive oil; 1 tablespoon honey; 1 tablespoon spicy brown mustard; 2 teaspoon Italian seasoning; 2 teaspoon garlic, minced; ½ teaspoon salt; ½ teaspoon black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Marinating Time
8 hrs
Servings
4
Calories
181 kcal
Course
Main Course
Cuisine
American

Marinated Venison Steak

Zara Evans

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Juicy steaks are just a few steps away with this easy venison marinade. All you need are a few simple ingredients to infuse your venison steak with the most wonderful flavor that's full of sweet and savory notes.

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Ingredients

Servings

1 lb venison steak (sirloin, round, loin, etc.)
2 tablespoon soy sauce
2 tablespoon Worcestershire sauce
2 tablespoon balsamic vinegar
2 tablespoon olive oil
1 tablespoon honey
1 tablespoon spicy brown mustard
2 teaspoon Italian seasoning
2 teaspoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper

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Instructions

Pat steaks dry with paper towels.
To a shallow dish or resealable bag, add all marinade ingredients. Stir to combine.
Place steaks in the marinade. Turn the steaks a couple of times to make sure they get coated in the marinade. Cover and refrigerate for 8-24 hours. Flip the steaks at least once during the marinating time.
Heat grill to 350°F.
Remove the steaks from the marinade and let the excess marinade drip off. Let the steaks rest at room temperature 30 minutes before grilling.
Grill the steaks directly over the open flame for 4-5 minutes per side, until grill marks are achieved and the internal temperature reaches 120-125°F for medium-rare. The cooking time will depend largely on the size and thickness of the steaks used.
Remove the steaks from the grill and let them rest for 10 minutes before serving. Slice or serve whole. Enjoy!

Equipments used:

Notes

This recipe will work for any deer steak or other wild game meats. You can even use it for stew meat!
You can substitute honey with brown sugar or omit it if you don't want to use added sugar.
Most marinades have an acidic ingredient that helps tenderize the meat. Balsamic vinegar is a fairly mild vinegar as far as acidity goes. You can substitute other ingredients like red wine vinegar or lemon juice, but you'll need less of them because they are more acidic.
A meat thermometer is an essential tool for ensuring a perfectly cooked steak. I like to cook my steaks to 120-125 degrees F for medium-rare.
This recipe uses a pellet grill to cook the steak. But, you can use whatever grill you have or cook the steak in a cast iron skillet or over a campfire! See the recipe post for specifics on different cooking methods.
To add an extra boost of flavor to your steak, you can brush some of the marinade on the steak while it's cooking. But, make sure the extra marinade has time to cook to the proper temperature before taking the steaks off the grill.

Nutrition Information

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Calories 181kcal (9%) Carbohydrates 2g (1%) Protein 35g (70%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.4g Cholesterol 90mg (30%) Sodium 248mg (10%) Potassium 485mg (14%) Fiber 0.2g (1%) Sugar 2g (4%) Vitamin A 7IU (0%) Vitamin C 0.4mg (0%) Calcium 16mg (2%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 181 kcal

% Daily Value*

Calories	181kcal	9%
Carbohydrates	2g	1%
Protein	35g	70%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.4g	2%
Cholesterol	90mg	30%
Sodium	248mg	10%
Potassium	485mg	10%
Fiber	0.2g	1%
Sugar	2g	4%
Vitamin A	7IU	0%
Vitamin C	0.4mg	0%
Calcium	16mg	2%
Iron	5mg	28%