Emily's Marinated Venison Steaks

Name: Emily's Marinated Venison Steaks
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 2 servings
Ingredients: ¼ cup Worcestershire sauce; 2 tablespoons soy sauce; ½ lime, juiced; 1 tablespoon dried minced onion; 1 teaspoon red pepper flakes; 1 teaspoon dry mustard; ½ teaspoon Kosher salt; ¼ teaspoon thyme; ¼ teaspoon ground black pepper; ¼ teaspoon dried, minced garlic; 3 dashes hot pepper sauce (such as Tabasco®), or to taste; 2 (4 ounce) venison steaks

Rating: 4.86 stars

81 Ratings
65 Reviews
10 Photos

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.

By Thorney

Gallery

Recipe Summary

prep:

10 mins

cook:

10 mins

additional:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

2 servings

Nutrition Info

Directions

Step 1

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.

Advertisement
Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3

Remove venison from the marinade and shake off excess. Discard remaining marinade.
Step 4

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:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving:

169 calories; protein 23.3g 47% DV; carbohydrates 11.5g 4% DV; fat 3g 5% DV; cholesterol 79.5mg 27% DV; sodium 1865.5mg 75% DV. Full Nutrition

Reviews (65)

Most helpful positive review

Soup Loving Nicole

12/31/2013

This is by far the best marinade I have found for venison so far. The Worcestershire is dominant but you can also taste all of the other ingredients too. I eat venison because my husband is a hunter but I've never cared for it much. Until this recipe that is. I took one bite just to taste it and ended up gobbling up the rest faster than I could take a picture. This will be my go to from now on. The only thing I might suggest is to go ahead and let it marinate overnight so that the ingredients have time to get acquainted. And, if you are sensitive to heat you might want to cut back on the red pepper flakes. Thanks for sharing Thorney! Read More

Helpful

(39)

Most helpful critical review

Tony Mince

07/05/2017

Sorry but the soy and Worcestershire was WAY overwhelming. I was hoping for something enhance the flavor of the venison not hide it. Read More

Helpful

(1)

81 Ratings

5 star values: 74
4 star values: 5
3 star values: 0
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Soup Loving Nicole

12/31/2013

Helpful

(39)

s. warren

12/22/2013

This was excellent! My husband came in with venison steaks and never having fixed it before I searched this site for a good and quick recipe. Most recipes I was interested in called for several hours to marinade which I didn't have time for then I found this one. I had enough time to marinade it for a little over an hour and that worked fine for us. My husband and I loved the results! We will be doing this one again as there is more venison in the freezer! Thank you! Read More

Helpful

(16)

ragans

08/02/2013

I have used this recipe to make venison fajitas many times - it is AWESOME. Read More

Helpful

(9)

GARSKESD

11/28/2014

This marinade made the best venison steaks! My husband is not particularly fond of venison, but he loved this! My grandson couldn't get enough of it! We will use this again for sure! I did add a little red wine to the mix. Read More

Helpful

(6)

bubbibear13

09/30/2015

this marinade was fantastic and i do not eat venison. it was raining so i didn't grill but put in the crockpot and the extra marinade made a nice gravy and i served it over buttered egg noodles. Read More

Helpful

(5)

Chris I.

07/07/2014

Great marinade! I changed it a little--used equal amounts of Worcestershire and soy sauce and omitted the salt. (Soy sauce already has a lot of sodium.) Can't wait to make a sandwich with the leftovers! Read More

Helpful

(3)

cigarlady

10/17/2018

Perfect.... but just to make it even more perfect i skillet fried it, meanwhile cooking a package of bacon about a little less than halfway and setting aside. As soon as venison was almost done but not yet cooked all the way(still moist and soft in the skillet), I took it off and wrapped the cut up pieces of venison in pieces of bacon accordingly and put a toothpick thru each one. Put it on a foil lined cookie sheet and baked it at 400 for about 10 mins or so (I have a convection) until browned and crispy on the edges and it was soooo good. The bacon seems to put the fat into what’s missing in the venison. Served with oven roasted asparagus and onions and my parmesan garlic red potatoes mashed my hubby adored ?????? Read More

Helpful

(3)

Kris

03/25/2014

This was excellent! Can't wait till my son gets another deer. Made into fajitas!! Read More

Helpful

(3)

chickalicka400

03/03/2015

This is so good!!!!! I just do it on the stove instead of BBQ because I made it during winter! I made it with sweet potato fries as a side.Soooo good! Read More

Helpful

(2)

Tony Mince

07/05/2017

Sorry but the soy and Worcestershire was WAY overwhelming. I was hoping for something enhance the flavor of the venison not hide it. Read More

Helpful

(1)

More Reviews

Back to Emily's Marinated Venison Steaks

All Reviews for Emily's Marinated Venison Steaks

- of Reviews

Nutritional Information

Emily's Marinated Venison Steaks

Servings Per Recipe: 2
Calories: 169.1

% Daily Value *

protein: 47 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 5 %

saturated fat: 5 %

cholesterol: 27 %

vitamin a iu: 9 %

niacin equivalents: 44 %

vitamin b6: 22 %

vitamin c: 16 %

folate: 3 %

calcium: 6 %

iron: 33 %

magnesium: 12 %

potassium: 17 %

sodium: 75 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Emily's Marinated Venison Steaks

1 of 65

All Reviews

Soup Loving Nicole

12/31/2013

Helpful

(39)

s. warren

12/22/2013

Helpful

(16)

ragans

08/02/2013

I have used this recipe to make venison fajitas many times - it is AWESOME.

Helpful

(9)

GARSKESD

11/28/2014

Helpful

(6)

bubbibear13

09/30/2015

this marinade was fantastic and i do not eat venison. it was raining so i didn't grill but put in the crockpot and the extra marinade made a nice gravy and i served it over buttered egg noodles.

Helpful

(5)

Chris I.

07/07/2014

Helpful

(3)

cigarlady

10/17/2018

Helpful

(3)

Kris

03/25/2014

This was excellent! Can't wait till my son gets another deer. Made into fajitas!!

Helpful

(3)

chickalicka400

03/03/2015

This is so good!!!!! I just do it on the stove instead of BBQ because I made it during winter! I made it with sweet potato fries as a side.Soooo good!

Helpful

(2)

Tony Mince