If you’re a fan of game meats, then this simple venison marinade recipe is an absolute must-try! Using only simple pantry staples, you’ll get a delicious marinade that tenderizes the meat and infuses it with robust flavors without overpowering the natural flavors of deer. It’s our go-to venison marinade during hunting season!
If you plan to do some hunting this season, make sure you pack the right mix of spices and mix the meat with the perfect homemade venison marinade. It takes only a few extra steps to make a venison marinade recipe that will enhance your hard-earned venison for the table.
For any cut of meat made for the oven, grill, or skillet, the flavor is everything. The same is true for game meat! This marinade adds robust flavors without overwhelming the natural flavor of venison. It’s a family favorite you’ll keep coming back to again and again!
Table of Contents
Why I Love This Recipe
Easy to make: This simple venison marinade recipe only requires a few steps and uses staple ingredients that are likely already in your pantry. The preparation is straightforward, making it an easy choice for a quick and delicious marinade.
Family favorite: This marinade has been tested and loved by my hunting hubby over the years. It is robust enough to add flavor to the venison, but not too overpowering that it overwhelms the taste of the meat, making it a family favorite.
Right balance of fat and acid: High acidity can toughen your meat and with a lean cut like venison, we certainly wouldn’t want that! This recipe includes a good amount of olive oil to help add extra fat to the meat and assist in cooking, offering the right combination of fat and acid.
Variety of cooking methods: Whether you’re using a pellet smoker, a regular grill, or a cast-iron skillet, this marinade works beautifully. It is versatile enough to adapt to your preferred cooking method, guaranteeing delicious results every time.Crowd pleaser: The robust yet balanced flavor of this marinade makes it a sure hit at any gathering. It is the perfect recipe when you’re looking to impress your guests with a mouthwatering venison dish.
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Key Ingredients
Venison Back Strap: This lean cut of meat is perfect for marinating, as it absorbs all the flavours while remaining tender and juicy.
Extra Virgin Olive Oil: A healthy fat that helps to bind the marinade ingredients together while also adding a subtle richness to the venison.
Worcestershire Sauce: This tangy sauce brings a depth of flavour to the marinade, enhancing the natural taste of the venison.
Soy Sauce: This provides a salty, umami note to the marinade, balancing the sweetness and acidity of the other ingredients.
Liquid Smoke: This secret ingredient gives the marinade a smoky, barbecue-like flavor, making the venison taste as if it has been cooked over an open flame.
Garlic Powder: Adds a touch of aromatic warmth to the marinade, complimenting the robust flavour of the venison.
Onion Powder: This ingredient contributes a subtle sweetness and onion flavour without the texture of fresh onions.
Salt: This essential seasoning brings out the natural flavours of the venison and the other ingredients in the marinade.
Cracked Black Pepper: Adds a bit of heat and a nice contrast to the salty, sweet, and tangy flavours in the marinade.
Equipment
Sharp Knife – A sharp knife is essential for preparing the venison back strap. You’ll need it to cut the meat into the required thickness and trim off the silver skin.
Mixing Bowl – You’ll need a mixing bowl for combining all the marinade ingredients. It is a must-have in any kitchen, not just for this recipe, but for countless others as well.
Gallon Size Freezer Bag – This is where you’ll be marinating your venison. The size is perfect for making sure all parts of the meat get soaked in the marinade.
Pellet Smoker, Grill, or Cast-Iron Skillet – Depending on your preference, you can cook the venison on a pellet smoker, a regular grill, or a cast-iron skillet. Each method offers a different flavor profile and texture.
Meat Thermometer – Given that venison doesn’t have a high natural fat content, it is crucial not to overcook it. A meat thermometer will help you reach the key internal temperature of a perfect medium-rare to medium steak.
How to Make Simple Venison Marinade
Preparation
First things first, get your venison ready. If it hasn’t been done already, cut your backstop, loin, or any other preferred cut of venison into steaks that are about an inch thick. Use a sharp knife to trim any connective tissue or silver skin from the meat. Make sure to remove it all because it is extremely tough!
Step 1 – Making the Marinade
The next step in our venison marinade recipe is to combine all the marinade ingredients in a bowl. Stir everything together until the salt completely dissolves.
Step 2 – Marinate for At Least 2 Hours
Next, take your venison and place it into a gallon-sized freezer bag. Pour your freshly made marinade over the venison, making sure to remove as much air from the bag as possible. Let the steaks marinate in the refrigerator for at least two hours, but no more than six. If you remember, flip the bag a couple of times to evenly coat the steaks. It’s not a big deal if you don’t!
Step 3 – Cooking the Venison
When your venison has finished marinating, it’s time to cook. You can use a pellet smoker, grill, or a cast-iron skillet. If you’re making venison steaks, they’ll typically require about four to five minutes of cooking on each side.
- Pellet Smoker: Preheat your smoker to around 350 degrees F. Remember that each steak only requires four to five minutes of cooking per side. Overcooking can ruin the steak due to venison’s low natural fat content.
- Regular Grill: Keep grilling until the internal temperature of the steak reaches between 135˚ to 140˚F. This will give you a medium-rare to medium steak.
- Cast Iron Skillet: Similarly, aim for an internal temperature of 135-140˚F for a medium-rare to medium steak. Once you’ve reached the desired internal temperature, remove them from the heat immediately. Let them rest under foil for about seven to ten minutes before serving.
And there you have it, folks! A simple, delicious venison marinade recipe you can use for your next barbecue or family dinner. Enjoy!
Expert Tips
Properly prep the venison: Start by cutting your venison backstrap into one inch thick steaks and trim all the silver skin from the deer meat. This will help make sure that the meat absorbs the marinade better and cooks evenly.
Marinate for the perfect time: Allow the venison to marinate in the refrigerator for a minimum of two hours but no more than six. This will allow the meat to soak up all the flavors without becoming too salty or overpowering.
Choose the right cooking method: Depending on your preference, you can cook the venison on a pellet smoker, grill, or cast-iron skillet. Regardless of the method, remember that venison does not have a high natural fat content, so avoid overcooking it to maintain its juiciness and tenderness.
Monitor the internal temperature: When cooking venison, aim for an internal temperature of between 135˚F to 140˚F for a medium-rare to medium steak. Once it reaches this temperature, remove it from the heat immediately.
Rest before serving: Allow the cooked venison to rest under foil for about seven to ten minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a moist and flavorful bite every time.
Recipe Variations
Try it spicy: For those who love some heat in their meals, adding a teaspoon of crushed red pepper flakes or a tablespoon of hot sauce to the marinade can do wonders. The heat will compliment the robust flavors of the venison, making it a perfect choice for those chilly nights.
Add herbs: For an earthy flavor profile, add a tablespoon of fresh or dried rosemary, thyme, or oregano to the marinade. These herbs will infuse the venison with their fragrant aroma and complex flavors, making for a delicious dining experience.
Make it sweet: For a sweet and savory variation, add two tablespoons of honey or brown sugar to the marinade. The sweetness will balance out the savory elements and give your venison a delicious sweet edge.
What to Serve With
- For a lunchtime feast, why not try serving your marinated venison on a bed of fresh greens with cherry tomatoes and a tangy balsamic vinaigrette? The venison adds a robust, meaty element to this otherwise light and refreshing salad.
- If you’re in the mood for a comforting dinner, serve your venison steak alongside some creamy mashed potatoes and buttery green beans. The hearty venison and creamy potatoes create a satisfying contrast with the crisp, fresh green beans.
- Looking for a little extra deliciousness? Try serving your venison with a side of scalloped potatoes and a glass of dark red wine. The richness of the scalloped potatoes and the bold flavor of the wine make this combination feel like a meal at a five-star restaurant.
- For a fun twist, slice your venison steak and serve it in a warm tortilla with some grilled peppers and onions for a venison fajita. The soy and worcestershire sauces in the marinade give the venison a delicious umami flavor that pairs wonderfully with the smoky grilled veggies.
- If you’re planning a barbecue, serve your venison steak with some classic sides like corn on the cob and coleslaw. The sweet corn and tangy coleslaw balance out the savory venison perfectly.
- For a simple yet delicious side, try this glazed carrot recipe. The sweetness of the carrots compliments the savory venison, and the bright orange color adds a lovely pop to your plate.
Recipe FAQs
You can prepare this marinade up to a day in advance and store it in your refrigerator. However, when it comes to marinating the venison, you should only leave it in the marinade for a period of between two to six hours.
Yes, it is possible to over marinate the venison. The marinade begins to break down the meat fibers if left for too long, which is why we suggest a marinade time of just two to six hours prior to cooking the venison.
While marinades work well with quick-cooking cuts of meat, they’re not ideal for roasts. Roasts require a slower cooking process, and you wouldn’t want as much liquid for marinating. Therefore, we wouldn’t recommend using this marinade for a roast.
To make sure that your venison is cooked perfectly, aim for an internal temperature of between 135-140˚F for a medium-rare to medium steak. Immediately after reaching this temperature, remove the steaks from the heat and let them rest under foil for seven to ten minutes before serving.
For this recipe, we recommend cutting your backstrap, loin, or preferred cut of venison into steaks about one inch thick. Make sure to use a sharp knife to trim all the silver skin from the meat before marinating.
Storing and Reheating
Refrigerate: You can store the unused simple venison marinade in the fridge for up to three days. Just make sure that you’re using an airtight container to keep it fresh and prevent it from absorbing other food odors.
Reheating Instructions: The best way to reheat your marinade is on the stovetop over medium heat. Stir occasionally to prevent sticking and to make sure that it heats evenly.
Freezing: Unfortunately, due to the high oil content in the marinade, freezing is not recommended. The oil can separate when frozen and thawed, affecting the texture and flavor of your marinade.
More Venison Recipes You’ll Enjoy
Serving Size
What to Expect: This recipe makes enough marinade for twenty-two servings of venison.
How to Scale: If you want to make enough marinade for more than twenty-two servings, you can double the recipe and follow the directions as instructed. Make sure to use a larger mixing bowl to mix the marinade and two gallon-size freezer bags to marinade the venison meat.
Venison Marinade
Ingredients
- 1.5 – 2 lbs. venison back strap
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
Instructions
- Prep: Cut your backstop, loin, or favorite cut of venison into 1 inch thick steaks if not already done. Using a sharp knife, trim all the silver skin from the meat.
- Create Marinade: Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place your venison into a gallon size freezer bag and pour over the marinade. Remove as much air from the bag as you can. Allow the steaks to marinate in the refrigerator for a minimum of 2 hours, but no more than 6.
- Cook: Cook the steaks on a pellet smoker, grill, or cast-iron skillet with a preheated temperature of 350˚F. If making venison steaks, they only need 4-5 minutes per side.Pellet Smoker: Preheat to 350˚F. Each steak only requires 4-5 minutes of cooking per side. Since venison does not have a high natural fat content, you'll ruin your steak by overcooking it. Regular Grill: Grill until you reach an internal temperature of 135˚ to 140˚ F to reach a medium-rare to medium steak.Cast Iron Skillet: Look for a key internal temperature of 135-140˚F to reach a medium-rare to medium steak. When you reach a key internal temperature of 135-140 degrees (medium-rare to medium), pull them off the heat immediately and allow them to rest under foil for 7-10 minutes before serving.
Comments & Reviews
Mark says
Can these venison loin steaks be made in an Emirel air fryer?
Maureen Danielson says
Hi Merideth,
I am going g to try this recipe with a venison roast. What do you think?
Meredith says
Hello Maureen!
I would suggest following the venison roast recipe on Cleverly Simple instead. That recipe involves less liquid, which is what you want for slow cooking. I typically don’t marinate roasts, but add the liquid at the bottom of the pot before baking. This marinade recipe is specifically for back straps, which should be fast cooking. Hope that makes sense!