Best Marinated Venison Recipes

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).

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.

MARINATED VENISON STEAKS

Steps:

• Place venison in a shallow dish. In a bowl, combine the remaining ingredients. Pour half over the venison; turn to coat. Cover and refrigerate overnight. Refrigerate remaining marinade., Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a thermometer reads 140° for medium or 145° for medium-well.

MARINATED VENISON

Steps:

• Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
• In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.

MARINATED VENISON CHOPS

Steps:

• Place chops in a plastic bag and set in a shallow dish.
• For marinade: In a small bowl combine remaining ingredients.
• Pour marinade over chops,seal bag.
• Marinate in the refrigerator for 2-4 hours,turning bag occasionally.
• Drain chops.
• Discard marinade.
• Preheat broiler.
• Place chops on the unheated rack of a broiler pan.
• Broil 3-4 inches from the heat for 10-12 minutes for medium, turning meat over after half the broiling time.

OUTRAGEOUSLY WONDERFUL MARINATED VENISON STEAKS

Steps:

• Place venison in a large Ziploc bag.
• In a bowl, combine all of the remaining ingredients.
• Pour half over the venison; seal bag and turn to coat.
• Refrigerate overnight.
• Refrigerate remaining marinade.
• Drain and discard marinade from the steaks.
• Broil steaks 3-4 inches from the heat for 4 minutes.
• Turn; baste with reserved marinade.
• Broil 4 minutes longer.
• Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
• I prefer to grill venison to medium-rare at most so that it remains tender.
• Serve steaks with more of the reserved marinade.
• YUMMY!

MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS

Steps:

• In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
• Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
• Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
• Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
• Light a fire in a charcoal grill or preheat a gas grill to medium.
• Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
• About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
• Transfer the steaks to a warmer platter and remove the twine.
• Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
• Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
• Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.

MARINATED VENISON STRIPS

Steps:

• Cut the venison into 1/4-inch-thick strips about 1 1/2 inches wide, or into slightly thicker small steaks.
• Mix all remaining ingredients and marinate the venison strips in the mixture for several hours or even days (refrigerate).
• Grill the strips quickly over a very hot charcoal fire, basting as necessary; or pan broil a few at a time in a very hot, cast-iron skillet. Do not overcook: a minute or less on the first side and 10 to 20 seconds on the other. Serve with crusty bread and some of the marinade, heated and reduced, for dipping.

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.

MARINATED VENISON TENDERLOIN WRAPPED IN PROSCIUTTO

Steps:

• Combine marinade ingredients. Marinate tenderloins for 24 hours.
• Preheat oven to 400°F.
• Remove tenderloins from marinade and pat dry.
• Wrap tenderloins in prosciutto and place in roasting pan.
• Roast for approximately 30 minutes or until internal temperature is 150°F (for medium rare).
• Allow tenderloins to rest for 10 minutes before slicing on diagonal to serve.

MARINATED VENISON & MUSHROOMS

Steps:

• make marinade put 2 tbsp Olive oil and the same of Balsamic Vinegar, half tsp salt and crushed fennel seeds in large dish and combine put venison in dish and turn in the marinade - put in fridge for 24 hours turning occasionally
• make sauce - saute mushrooms in the butter for a few minutes and the vermouth and 1 tbs balsamic vinegar and reduce for 1-2 mins, stir in the creme fraiche and cook for 1 min then add chives and season.
• heat 2 tbsp in frying pan and add venison. Saute in each side for 3 mins and remove from pan slice into medallions place medallions into frying pan with the sauce and cook according to taste

TEQUILA MARINATED VENISON FAJITAS

Steps:

• Slice venison into uniform size strips.
• Combine the marinade ingredients in a large bowl. Mix the strips into the marinade, then drop the strips, with the marinade, into a Vacuum Sealer bag and seal. Place the bag into the refrigerator overnight.
• Use a mandoline or a knife to slice the onion and peppers. Heat skillet over high heat with a few tablespoons of avocado oil. Once hot, place onions and peppers into the skillet and roast until soft and blackened.
• Remove and cover, to keep warm. Pour another tablespoon or two of avocado oil into the skillet. Place venison into the skillet, then turn the pieces immediately. Venison should be tender and pink in the middle, but charred on the outside. Serve immediately.
• To serve: Wrap the venison, onions, and peppers into corn tortillas, and top with avocados, goat cheese, and mango salsa. Squeeze a lime over the top of the fajita. Place a dollop of chilomate sauce on top, if you like.