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Gordo's Good Venison

Gordo's Good Venison

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    4 h 30 m
Gordon Coates

Gordon Coates

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

kathleen
20

kathleen

3/18/2006

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 raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx!

VIKES24
20

VIKES24

1/25/2004

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!

CAK11
17

CAK11

1/25/2004

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....needs some, but not too much.

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