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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


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!


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


  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


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.


  • 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