Gordo's Good Venison

Gordo's Good Venison

36

"Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices."

Ingredients

4 h 30 m servings 552 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 43.6 g
  • 87%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Slice venison roast into thick 1 inch steaks.
  2. In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
  3. Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
  4. Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
  5. Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.
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Reviews

36
  1. 40 Ratings

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I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He r...

Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might be a problem for some. It still was delicious meat- just didn't really taste like deer anymore!

Great, "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked much quicker. (30 min and 2 1/2 min/side) Very tender. Don't go overboard on the rosemary or vinager....

This was an AWESOME recipe, especially for those who are not too sure they "love" venison...my extremely picky 9 year old had about 5 helpings of this! I cut up a deer roast into thick steaks a...

I am new at cooking venison, but this has to be the easiest recipe I have ever made for any kind of meat. My husband was telling me I had to find some recipes as we have a freezer full of veni...

I used backstrap. The only thing I added was a little liquid smoke. I marinated all night and half the next day and I wouldn't suggest that because the rosemary taste was so strong. I was thinki...

I did not change this recipe at all except I used the scaling down feature and used only 2 pounds of meat. I used 1 inch thick venison tenderloins and it turned out perfect. I am not a huge fan ...

A keeper for sure. Easy to make and served it over rice.

Very good! Uses ingredients you already have on hand.