Emily's Marinated Venison Steaks

Emily's Marinated Venison Steaks

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Thorney
Recipe by  Thorney

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Remove venison from the marinade and shake off excess. Discard remaining marinade.
  4. 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).

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Reviews (6)

Rate This Recipe
s. warren
4

s. warren

This was excellent! My husband came in with venison steaks and never having fixed it before, I searched this site for a good and quick recipe. Most recipes I was interested in called for several hours to marinade which I didn't have time for, then I found this one. I had enough time to marinade it for a little over an hour and that worked fine for us. My husband and I loved the results! We will be doing this one again as there is more venison in the freezer! Thank you!

Soup Loving Nicole
3

Soup Loving Nicole

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!

ragans
2

ragans

I have used this recipe to make venison fajitas many times - it is AWESOME.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 23.3 g
  • 47%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 1866 mg
  • 75%

Based on a 2,000 calorie diet

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