Emily's Marinated Venison Steaks Recipe - Allrecipes.com
Emily's Marinated Venison Steaks Recipe
  • READY IN ABOUT hrs

Emily's Marinated Venison Steaks

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    1 hr 20 mins

Directions

  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).
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Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Dec 31, 2013

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!

 
Dec 22, 2013

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!

 

16 Ratings

Aug 02, 2013

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

 
Nov 28, 2014

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 little red wine to the mix.

 
Oct 10, 2014

First time making venison steaks and this was fantastic! I followed exactly. I did defrost the steaks overnight in fridge in milk. Then, marinated steaks for 10 hours, flipping bag in fridge every so often. It's a keeper!!!

 
Oct 05, 2014

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 bottled marinade which was not very good. This recipe took the gamey flavour right out of the meat and really added unique flavours in every bite. Even my wife who doesn't usually enjoy venison had quite a bit.

 
Jul 07, 2014

Great marinade! I changed it a little--used equal amounts of Worcestershire and soy sauce and omitted the salt. (Soy sauce already has a lot of sodium.) Can't wait to make a sandwich with the leftovers!

 
Mar 25, 2014

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

 

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Nutrition

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

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

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