Emily's Marinated Venison Steaks Recipe

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!

Perfect.... but just to make it even more perfect i skillet fried it, meanwhile cooking a package of bacon about a little less than halfway and setting aside. As soon as venison was almost done but not yet cooked all the way(still moist and soft in the skillet), I took it off and wrapped the cut up pieces of venison in pieces of bacon accordingly and put a toothpick thru each one. Put it on a foil lined cookie sheet and baked it at 400 for about 10 mins or so (I have a convection) until browned and crispy on the edges and it was soooo good. The bacon seems to put the fat into what’s missing in the venison. Served with oven roasted asparagus and onions and my parmesan garlic red potatoes mashed my hubby adored ??????

Very nummy! I cut the salt in half and used it to marinate 2.5 lbs of venison steak. I doubled the recipe and used a 12oz can of Mr Pib to make sure all steaks were covered. After I grilled them, I put the marinade on the stove, heated it up, added some flour and thickened it up for a sauce, spicy but good. I've made this recipe 3 times and loved it every time!

We used a backstrap, and smoked it for about an hour until the internal temp was 140 which is about medium rare and it was DELICIOUS! Our daughter who rarely eats meat and is super picky got seconds and packed leftovers for lunch she loved it so much. 10/10. I did used garlic powder, onion powder, and lime juice concentrate because I didn’t have the others on hand and it worked out perfectly!

I let our venison chops marinate in this all day in the fridge, But I added 3 to 4 tablespoons of olive oil because I had five chops in the baggy. I flip the baggy over every couple of hours. We grilled them and they were delicious!

Great flavor for grilling venison or tougher cuts of beef. Add 2 tbsp of brown sugar for an equally great marinade for jerky.

This was super delicious! I was missing a few ingredients but was able to improvise. Instead of using dried minced garlic, I used powdered, and I was out of hot pepper sauce and did not replace it with anything. I used my little indoor grill on 400 degrees and cooked them for 5 minutes, they came out super juicy, tender and a little pink on the inside, the way I like it. :) The marinade took a lot of the "gamey" flavor away, which I don't mind anyways. I highly recommend this recipe! Next time hopefully I will have the hot pepper sauce to try it that way!

Many longtime hunters in our mancave and lots of venison this time of year. I get volunteered to grill/smoke the meat on my BGE. I had 2lbs of backstrap but only doubled the marinade. Not overpowering and all the flavors whisped through the meat. Everyone said it was the best they ever had! Backstrap was cooked whole, not 'steaked' out.

This was outstanding! Exceptionally flavorful and certainly cuts the gaminess if you don't like it or are not in the mood for that sort of taste. Honestly? These could have been beef for all we knew. Followed recipe precisely but punched fork holes into the steaks before marinating for 5 hours. Pan seared them bc it's 30 degrees with a with a gusting windchill. 10/10 would make again. New family favorite.

We loved it but I messed up so I will have to make it again before I can give a 5 stars to it. I followed the recipe the best I could. I did not have dried mustard or red pepper flakes. I used regular yellow mustard and cayenne pepper in place of the missing ingredients. The second mess up , which was not mine, was the package of venison steak was actually venison stew. No problem just marinated the stew meat for a few hours. I put in a clay covered pot in oven on low for 2 hours. I think one hour would have been enough. The meat was a little dry ( I should have added some water or wine during the cooking to keep from drying out). The flavor was great. Loved the hint of heat from the cayenne pepper. My husband kindly ate his dinner and asked for me to use the marinade again. I will definitely try again as we have a very full freezer of venison this year.

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.

I added about a T of Molasses, maybe 1/4c or less of cooking sherry & the same of apple cider vinegar

I’ll be making this again for sure.

Love love love this! A great marinade!

Delicious! I didn’t put in the red pepper flakes or hot sauce. I also put in a little less lime juice and made some substitutions based on what I had on hand (ex garlic powder instead of dried garlic). I cooked them in a skillet since it was too cold outside for grilling. Great flavor and super tender!

Marinated them overnight. Turned out great! I now have a go to recipe for future grilling!

Didn't make any changes and it was perfectly seasoned and really delicious 😋 I'm trying it on chicken legs 🍗 too

Yum!

This was exceptional. I am not a fan of venison but am trying to get a taste for it as I can easily harvest deer from my property and get meat in my freezer. I made a backstrap in this and you'd never know it was venison. I don't like spicy so I left out the hot stuff, and I did add 2 tablespoons of rice vinegar as this helps remove gaminess. I marinated overnight. This is definitely my new go too.

I used venison loin and cooked it using the sous vide method. It was very tender and moist but I very much disliked the flavor. I think it was the lime juice. I’ll leave it out next time.