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venison marinated steaks on plate

Venison Marinade

  • Author: meredith
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 22 1x
  • Category: marinade
  • Method: Oven
  • Cuisine: American

Description

It takes only a few extra steps to make a venison marinade 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!


Ingredients

Units Scale
  • 1.52 lbs. venison back strap (or your favorite cut of venison)
  • 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

  1. 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 silverskin from the meat.
    trimming venison steak
  2. 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.
    marinaded venison steaks in bag
  3. 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.
    cooked venison on plate

Notes

Make Ahead: You can make this marinade up to 24 hours ahead. Keep it in the refrigerator.  However, marinate the meat for only 2 to 6 hours.

Other Cuts of Meat: This marinade is delicious with other cuts of meat like beef and pork or game like elk and moose.

Nutrition information does not include the cut of meat you choose.


Nutrition

  • Serving Size: 1 teaspoon
  • Calories: 19
  • Sugar: .2
  • Sodium: 87.9
  • Fat: 1.9
  • Carbohydrates: .6
  • Protein: .1
  • Cholesterol: 0

Keywords: venison marinade, Venison marinade for steaks