Best Marinated Venison Strips Recipes
EMILY'S MARINATED VENISON STEAKS
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.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
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).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
MARINATED VENISON STEAKS
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram
MARINATED VENISON BACKSTRAP
Tender, juicy, flavorful venison backstrap that is marinated then pan seared or grilled until nicely browned on the outside and lightly pink on the inside. Super easy to make, melt in your mouth venison without the gamey taste!
Provided by Rachel Riesgraf
Categories Dinner
Time 4h25m
Number Of Ingredients 9
Steps:
- Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through.
- 30 minutes before you're ready to cook, remove the venison from the marinade, rinse off and pat dry. Set on a clean plate and allow to come to room temperature.
- Preheat the oven to 375 degrees F.
- Heat an oven-safe cast iron skillet or staineless steel skillet with olive oil over medium-high heat. Once hot, add the backstrap and sear on all sides until a nice brown crust forms, including the ends by using tongs to stand the backstrap in the pan.
- If using an oven-safe skillet, transfer the skillet with the backstrap to the preheated oven. If your skillet isn't oven-safe, transfer the backstrap to an oven-safe dish with a little olive oil. Bake for 12-15 minutes, or until a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
- Preheat the grill to medium-high heat.
- Place the backstrap on the hot grill and cook for 6-8 minutes, then flip and continue to cook another 6-8 minutes.
- The backstrap is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
VENISON TENDERLOINS
"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
VENISON STEAK MARINADE
This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!
Provided by JustJan
Categories Deer
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients together in a small measuring cup.
- Place venison steaks in a large zip lock bag.
- Pour marinade over steaks and seal bag.
- Place bag in a flat casserole dish so that the steaks are in a single layer.
- Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
- Drain marinade and grill steaks to desired doneness.
- I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love