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Marinated Venison Steaks
SUBMITTED BY:
Janelle Inkens
PHOTO BY:
jerry
"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.''"
RECIPE RATING:
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(16)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
6 (4 ounce) boneless venison steaks
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
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DIRECTIONS
Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. 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 meat thermometer reads 160 degrees F for medium or 170 degrees F for well-done.
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REVIEWS
Reviewed on Jan. 12, 2008 by
Heather C.
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Heather C.
Jan. 12, 2008
I didn't have time to marinate these, so instead I just baked the steaks in the sauce and they were still delicious and tender. The sauce is also really good over baked or mashed potatoes so they make a great side dish for this meal.
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17 users found this review helpful
I didn't have time to marinate these, so instead I just baked the steaks in the sauce and they...
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Reviewed on Dec. 27, 2007 by
Bill C.
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Bill C.
Dec. 27, 2007
Very good marinade! I followed the marinade recipe but grilled the steaks and they came out perfect. I would either make a little more marinade or save some to dip the steak into while you are eating. I also cooked mashed poatotes with the steak and the marinade is VERY good over the potatoes.
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10 users found this review helpful
Very good marinade! I followed the marinade recipe but grilled the steaks and they came out...
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Reviewed on Feb. 3, 2008 by
Tia at home
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Tia at home
Feb. 3, 2008
This was pretty good but I've had better. It was very tender, could be cut with a fork. I might make it again because it used things in my already in my kitchen. I simmered the meat in the sauce in the oven. I'm not sure what the oil did but if you plan on serving the sauce over mashed potatoes like some other suggestions, I would leave it out. Otherwise the oil kind of sits on top and just looks gross. Venison is lean enough not to make its own fat but because I simmered the meat in the sauce it still turned out good. If I make it again, it will be broiled like suggested or I will leave out the oil
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4 users found this review helpful
This was pretty good but I've had better. It was very tender, could be cut with a fork. I...
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Reviewed on Jan. 5, 2007 by kvp
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kvp
Jan. 5, 2007
Very easy to make and it really didn't taste like venison, which is fine with me. Our five year old asked for seconds and thirds and asked to have it again tomorrow night.
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4 users found this review helpful
Very easy to make and it really didn't taste like venison, which is fine with me. Our five...
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Reviewed on Jun. 13, 2008 by
liz
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liz
Jun. 13, 2008
I loved this marinade. It gave the venison great flavor. I added a little more garlic,I love garlic so it was just a preference. My kids love it too. My oldest is a picky eater and even he loved it. It's great for those who don't normally care for venison, it takes the gamey taste away and really tenderizes it. It's delicious. I'm getting ready to prepare some steaks for Fathers Day.
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3 users found this review helpful
I loved this marinade. It gave the venison great flavor. I added a little more garlic,I love...
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Reviewed on Feb. 4, 2008 by Helen
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Helen
Feb. 4, 2008
This was really good. I only marinated it for about 4 hours. I took backstrap cut into 2" thick steaks and marinated it in sauce. I use my George Foreman Grill to cook the steaks for about 3 minutes for medium-rare. I took the remaining marinade and placed it in sauce pot and brought to a boil and then let it simmer while I cooked the steaks. Husband said it was just like a filet from a restaurant.
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3 users found this review helpful
This was really good. I only marinated it for about 4 hours. I took backstrap cut into 2"...
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Reviewed on Apr. 11, 2008 by Diane
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Diane
Apr. 11, 2008
YUMMY. I grilled the steaks and they were very tender. this one is a keeper!
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2 users found this review helpful
YUMMY. I grilled the steaks and they were very tender. this one is a keeper!
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Reviewed on Jan. 18, 2008 by
CookinNCollege
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CookinNCollege
Jan. 18, 2008
I've never made or eaten deer steak before and I made this dish for 3 girls who hadn't eaten deer steak either. We all loved it. This recipe was easy to follow and the result was delicious. I only did two things differently:I made extra sauce to serve with and I placed two pieces of bacon on each steak to enhance the flavor. I'm making this for my parents when I go home! :)
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2 users found this review helpful
I've never made or eaten deer steak before and I made this dish for 3 girls who hadn't eaten...
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Reviewed on Jan. 14, 2009 by
kayakjoan
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kayakjoan
Jan. 14, 2009
I followed the recipe ingredients but, marinated the steaks for almost 4 hrs. Even though the taste was wonderful, I think it would only enhance the flavor if I marinated the steak overnight. There will be a next time for this recipe. I did cut the recipe in half because I used one bone in steak and grilled it. The secret is not to overcook the meat.
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1 user found this review helpful
I followed the recipe ingredients but, marinated the steaks for almost 4 hrs. Even though...
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Reviewed on Mar. 23, 2007 by ksquared
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ksquared
Mar. 23, 2007
This was a great recipe and definitely made a tender piece of venison. The only thing I would change is the amount of vinegar. It gave the meat too much of a 'vinegar-y' taste. Maybe more worsht]eshire and less vinegar? Also, I would probably add more garlic, just because I really like lots of garlic. Other than that, no complaints! Great recipe. Thanks.
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1 user found this review helpful
This was a great recipe and definitely made a tender piece of venison. The only thing I would...
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