Gordo's Good Venison Recipe - Allrecipes.com
Gordo's Good Venison Recipe
  • READY IN 4+ hrs

Gordo's Good Venison

Recipe by  

"Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. Slice venison roast into thick 1 inch steaks.
  2. In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
  3. Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
  4. Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
  5. Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx!

 
Most Helpful Critical Review
Mar 19, 2007

I would rate this with maybe 4 stars, but gave it 3 because my husband didn't like it at all. He actually made a sandwich for dinner instead of finishing it. I think it'd be a better marinade for chicken rather than venison.

 

40 Ratings

Jan 25, 2004

Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might be a problem for some. It still was delicious meat- just didn't really taste like deer anymore!

 
Jan 25, 2004

Great, "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked much quicker. (30 min and 2 1/2 min/side) Very tender. Don't go overboard on the rosemary or vinager....needs some, but not too much.

 
Jan 25, 2004

This was an AWESOME recipe, especially for those who are not too sure they "love" venison...my extremely picky 9 year old had about 5 helpings of this! I cut up a deer roast into thick steaks and marinated for about 2 hours. Next time I will marinate longer, but it completely removed the "wild" taste from the meat. Perfect for me!!! I now don't mind my hubby coming home with alot of deer meat...

 
Jan 07, 2007

I am new at cooking venison, but this has to be the easiest recipe I have ever made for any kind of meat. My husband was telling me I had to find some recipes as we have a freezer full of venison. This will definitely be a favorite. Thank you for the reviews!!

 
Jan 25, 2004

I used backstrap. The only thing I added was a little liquid smoke. I marinated all night and half the next day and I wouldn't suggest that because the rosemary taste was so strong. I was thinking of cutting back on the rosemary next time. But overall compliments the venison well.

 
Dec 29, 2006

I did not change this recipe at all except I used the scaling down feature and used only 2 pounds of meat. I used 1 inch thick venison tenderloins and it turned out perfect. I am not a huge fan of venison, but this was really good. My husband the hunter really liked this and asked for the recipe for hunting camp!Thanks for the post!

 

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Nutrition

  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 43.6 g
  • 87%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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