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Emily's Marinated Venison Steaks

Emily's Marinated Venison Steaks


"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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1 h 20 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove venison from the marinade and shake off excess. Discard remaining marinade.
  4. 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).


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 36
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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 hu...

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...

I have used this recipe to make venison fajitas many times - it is AWESOME.

This marinade made the best venison steaks! My husband is not particularly fond of venison, but he loved this! My grandson couldn't get enough of it! We will use this again for sure! I did add a...

this marinade was fantastic and i do not eat venison. it was raining so i didn't grill but put in the crockpot and the extra marinade made a nice gravy and i served it over buttered egg noodles.

This was excellent! Can't wait till my son gets another deer. Made into fajitas!!

Brother in law gave us three packages of venison steaks that he wasn't having much luck cooking due to the age of the deer providing a very gamey taste. I tried smoking the first two with a bot...

This is so good!!!!! I just do it on the stove instead of BBQ because I made it during winter! I made it with sweet potato fries as a side.Soooo good!

loved it! made the venison not taste gamy and brought out the flavor!

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