Venison Marinade and Grilled Deer Steak Recipe: I’m also sharing how to grill deer steaks, one of our favorite ways to prepare deer steak, and this deer steak marinade is delicious for grilling or frying venison on the stovetop.
If you prefer “fried” recipes, be sure to get my recipe for fried deer meat, which my father graciously allowed me to share with all of you a while ago. You can also use that air fryer to cook venison!
I rummaged through the kitchen and grabbed whatever I thought would make a good marinade.
I must admit that it worked out well and actually eliminated most of the gamey flavor.
This marinade recipe uses ingredients that you probably already have on hand, so if you dislike a strong “game” flavor in your meat, you might really enjoy it!
The full recipe is provided below, but in case you prefer to see things visually, I’ll walk you through it with pictures and tips along the way.
It’s time to apply the marinade to your steaks after you’ve combined the ingredients in a bowl.
How to Grill Venison / Grilled Deer Tenderloin on a Charcoal Grill
Grilled Marinated Venison Steak 🔗
An easy way to make venison steak that is delicious and tender. Venison is a meat that is low in fat and cholesterol and high in vitamins. The meat is amazingly tender and tasty.
Prep: 10min
Total: 318min
Serving Size: 2 g
Nutrition Facts: servingSize 2 g, calories 740 kcal, Carbohydrate 4 g, Protein 103 g, Fat 29 g, Saturated Fat 5 g, Cholesterol 268 mg, Sodium 781 mg, Sugar 1 g
Ingredients:
- 1 1/2 lbs. venison steak an 1 inch thick
- 3 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon ground pepper
- 1/4 cup dry red wine – we used Pinot Noir
Instruction:
- Mix all the marinade ingredients together in a measuring cup.
- Place venison in a large zip lock bag.
- Pour marinade over steak and seal the bag.
- Place bag in a flat casserole dish so that the steak lies flat.
- Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
- Drain the marinade at let the steak come to room temperature at least 1 hour.
- Spray grill grate with spray oil and heat the grill to 500 F.
- Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
- Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill — this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.
- Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.
- Move the steak to a platter and let it rest for at least 5 minutes.
- Slice the meat and serve.
FAQ
How do you cook venison on the grill?
Working in batches if necessary, remove the venison from the marinade, season with salt and pepper, and then place the steaks under the broiler or on the grilling surface. Cook the venison, flipping once, until medium-rare, 4 to 5 minutes per side. Let the venison rest for 5 minutes before serving.
How long should you grill venison?
Approximately 30 minutes before grilling, place the steaks out to come to room temperature. Close the grill lid and place the steaks over an indirect heat. Cook for 7 to 10 minutes and check the steaks with a digital thermometer. Do not flip the steaks; instead, cook them until the internal temperature reaches 125 degrees.
How do you cook venison so it’s tender?
I’ve found that the best way to ensure that a venison roast (bone-in or out) is tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. Please note that if you cook this on low for 8-9 hours you won’t dry it out.
At what temperature should venison be grilled to?
The ideal serving temperature for venison is medium-rare, which translates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.