Grilled Venison Steaks Recipes

GRILLED VENISON STEAKS

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

Provided by tcasa

Categories Venison Recipes

Time 8h55m

Yield 4

Number Of Ingredients 13

Grilled Venison Steaks image

Steps:

Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg

Ingredients

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

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.

Provided by Thorney

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h20m

Yield 2

Number Of Ingredients 12

Emily's Marinated Venison Steaks image

Steps:

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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove venison from the marinade and shake off excess. Discard remaining marinade.
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 Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g

Ingredients

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) venison steaks

GRILLED VENISON

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)

Provided by lbandbuggy

Categories Deer

Time P2DT5m

Yield 8 serving(s)

Number Of Ingredients 7

Grilled Venison image

Steps:

Combine all ingredients.
Soak venison steaks at least 48 hours.
Cook on the grill.

Nutrition Facts : Calories 189.7, Fat 2.8, SaturatedFat 1.1, Cholesterol 96.5, Sodium 731.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10.6, Protein 27.5

Ingredients

1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon ground ginger
2 garlic cloves
2 bay leaves
1/2 cup pineapple juice
2 lbs venison steak

MARINATED VENISON STEAKS

"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

Marinated Venison Steaks image

Steps:

Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

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GRILLED VENISON STEAK RECIPE - HOW TO GRILL VENISON

Web Aug 31, 2011 Blech. By the way, everything I say here for grilled venison steaks also works for elk or antelope, or a fillet mignon of beef, moose …
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Get your grill hot, clean the grates and lay the venison on the grill. Paint with the BBQ sauce. Keep the grill cover open. Let this cook 5 to 8 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side, painting that side with more BBQ sauce.
Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. Paint those sides with BBQ sauce, too.
When the meat has been cooked to your liking, take it off the fire and let it rest, tented with foil, for 10 minutes. Serve with BBQ sauce on the side.

Grilled Venison Steaks Recipes

GRILLED VENISON STEAKS

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

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.

GRILLED VENISON

This is the best venison recipe ever! My husband found it in a hunting book from the library. People who do not prefer deer meat have eaten it all up. You must let it marinade for the full 48 hours, or the meat will not be as tasty or tender. (Believe me, I know from experience!)

MARINATED VENISON STEAKS

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