Best Marinated Boneless Venison Loin Recipes

MARINATED VENISON STEAKS

Steps:

• Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
• Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.

BACON-WRAPPED VENISON TENDERLOIN

Steps:

• Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
• Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

EMILY'S MARINATED VENISON STEAKS

Steps:

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

TENDER VENISON LOIN (LONDON BROIL STYLE)

Steps:

• 1. Thinly slice the garlic and mix all ingredients together in a bowl.
• 2. Use venison backstrap (filet) whole or you may substitute moose, sheep or even beef. You may also use any roast cut. You will note in the photo that I show one filet unsliced next to the sliced one.
• 3. Place meat in a resealable plastic bag and add marinade mix. Refrigerate for a minimum of 8 hours but preferably overnight, turning occasionally.
• 4. Place meat on broiler pan and discard marinade. Insert meat thermometer.
• 5. While this recipe uses the oven to bake the dish, you may also broil the meat in the oven (still using the meat thermometer). Or you may also use a grill. However, I have found that using an oven is the best insurance policy with cuts of wild game because the grill or broiler can quickly over-cook with uneven or too hot a temperature.
• 6. Bake at 350 until the thermometer reads 10 degrees before the desired level: 130-135 for rare, 135-140 for med rare but never more than 145 degrees (for beef, 120-130 rare, 130-135 med rare, 135-140 med). Let meat rest for 5 minutes upon removal from oven... it will cook another 5-10 degrees while resting and juices will flow back throughout the meat.
• 7. Taken out at 120 degrees, allowed to sit 5 minutes it will reach 125 -130 degrees and will produce a very nice, rare cut in venison and 145 degrees is beyond the edge of medium rare and will be at or above medium to well. Remember with this type of wild game it should always be served rare or medium rare. You must watch your thermometer closely because the meat's internal temp will escalate quickly and can get away from you. For those in the well-cooked crowd please have faith that the rare cut is delicious and letting it rest brings the juices back throughout the meat. If unsure about cooking temp try it first at 130 (120 for beef)... you can always pop it back in the oven if too rare for your taste.
• 8. After resting (don't cheat... let it rest 5 minutes), slice thin, about 1/8th inch slices and serve. Slicing thin is another secret to unlocking the flavor and texture.
• 9. Great with a hearty red wine, salad and other veggies. Enjoy!

MARINATED BONELESS VENISON LOIN

Steps:

• Place the meat in a glass dish and pour the cooled marinade over it.
• Cover and refrigerate for 2 hours.
• Remove the meat from the marinade and dry on paper towels.
• Heat the oil in a frying pan (cast iron) over high heat.
• Add the meat and fry it quickly for 2-3 minutes on each side.
• Serve immediately on heated plates.
• Marinade------------.
• Place the water, bay leaf, onion and thyme, in a pan, bring to boil.
• Lower heat and simmer for 5 minutes.
• Cool slightly and add the red wine, then cool the marinade in the fridge.