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Rating: 4.69 stars
42 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice venison roast into thick 1 inch steaks.

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  • In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.

  • Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.

  • Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.

  • Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.

Nutrition Facts

548 calories; protein 43.3g; carbohydrates 1.6g; fat 40.4g; cholesterol 181.7mg; sodium 175.6mg. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2006
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx! Read More
(20)

Most helpful critical review

Rating: 3 stars
03/19/2007
I would rate this with maybe 4 stars but gave it 3 because my husband didn't like it at all. He actually made a sandwich for dinner instead of finishing it. I think it'd be a better marinade for chicken rather than venison. Read More
(4)
42 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/18/2006
I'm soooo disappointed! Disappointed that I wasn't able to partake in this recipe! I did all the preparation so all my husband had to do was throw his chops on the grill when he got home. He raved and said they were the best tasting vension chops I've ever made! My 3 yr old loved them too and so I guess I'm going to have to make them again when I can be around to have my fair share! Thanx! Read More
(20)
Rating: 4 stars
01/25/2004
Very good recipe- I liked it a lot. It did however erase ALL the gamey taste and that might be a problem for some. It still was delicious meat- just didn't really taste like deer anymore! Read More
(20)
Rating: 5 stars
01/25/2004
Great "new" taste for venison. I used pounded backstrap rounds so it marinated and cooked much quicker. (30 min and 2 1/2 min/side) Very tender. Don't go overboard on the rosemary or vinager....needs some but not too much. Read More
(17)
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Rating: 5 stars
01/25/2004
This was an AWESOME recipe especially for those who are not too sure they "love" venison...my extremely picky 9 year old had about 5 helpings of this! I cut up a deer roast into thick steaks and marinated for about 2 hours. Next time I will marinate longer but it completely removed the "wild" taste from the meat. Perfect for me!!! I now don't mind my hubby coming home with alot of deer meat... Read More
(13)
Rating: 5 stars
01/07/2007
I am new at cooking venison but this has to be the easiest recipe I have ever made for any kind of meat. My husband was telling me I had to find some recipes as we have a freezer full of venison. This will definitely be a favorite. Thank you for the reviews!! Read More
(10)
Rating: 5 stars
01/25/2004
I used backstrap. The only thing I added was a little liquid smoke. I marinated all night and half the next day and I wouldn't suggest that because the rosemary taste was so strong. I was thinking of cutting back on the rosemary next time. But overall compliments the venison well. Read More
(8)
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Rating: 4 stars
01/25/2004
Very good! Uses ingredients you already have on hand. Read More
(6)
Rating: 5 stars
02/02/2006
A keeper for sure. Easy to make and served it over rice. Read More
(6)
Rating: 5 stars
12/29/2006
I did not change this recipe at all except I used the scaling down feature and used only 2 pounds of meat. I used 1 inch thick venison tenderloins and it turned out perfect. I am not a huge fan of venison but this was really good. My husband the hunter really liked this and asked for the recipe for hunting camp!Thanks for the post! Read More
(6)
Rating: 3 stars
03/19/2007
I would rate this with maybe 4 stars but gave it 3 because my husband didn't like it at all. He actually made a sandwich for dinner instead of finishing it. I think it'd be a better marinade for chicken rather than venison. Read More
(4)