Recipe by Thorney
"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."
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dried minced onion
red pepper flakes
ground black pepper
dried, minced garlic
hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce)
This is by far the best marinade I have found for venison so far. The Worcestershire is dominant but you can also taste all of the other ingredients too. I eat venison because my husband is a hunter but I've never cared for it much. Until this recipe that is. I took one bite just to taste it and ended up gobbling up the rest faster than I could take a picture. This will be my go to from now on. The only thing I might suggest is to go ahead and let it marinate overnight so that the ingredients have time to get acquainted. And, if you are sensitive to heat you might want to cut back on the red pepper flakes. Thanks for sharing Thorney!
This was excellent! My husband came in with venison steaks and never having fixed it before, I searched this site for a good and quick recipe. Most recipes I was interested in called for several hours to marinade which I didn't have time for, then I found this one. I had enough time to marinade it for a little over an hour and that worked fine for us. My husband and I loved the results! We will be doing this one again as there is more venison in the freezer! Thank you!
I have used this recipe to make venison fajitas many times - it is AWESOME.
We used this for elk backstrap chops and cooked it in a hot cast iron skillet. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Marinated Venison Steaks
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 27
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