Marinated Venison Steaks

I had someone give me a venison loin. I have never cooked or eaten it. This recipe was very good. Would leave out the salt next time since soy sauce has so much. I did slice the loin in half inch slices for the marinade and cooked in a cast iron skillet on high heat. Tender and delish, needed no sauce or condiment. Not gamey at all.

This recipe works well with any venison (i.e. elk, deer, antelope). Venison is much leaner than your average corn fed beef or pork, and therefore more apt to dry out. Keeping the loin in tact for cooking, will preserve more of the juices in the meat, at the cost of less marinated surface area, this is acceptable for smaller loins. For larger loins you may want to cut into thick (>1in) steaks to increase your marinated surface area. Pairs well with crusty bread, baked brie and cranberries.

Wonderful marinade. I don't think it really needs to marinade for very long as the instructions indicated. It's a very flavorful marinade and doesn't need a lot of time to infuse the flavors into the steak. This would also work well with beef steaks as well.

This marinade eliminated the wild flavor and give to the venison a delicious taste. I made the experiment with the same amount of venison, and I soaked it in milk before the marinade and wasn’t a big difference. I waste almost 2 liters of milk for nothing.

When reading the ingredients, I doubted that it would work. However I was totally wrong. It was perfect, absolutely perfect. Every ingredient was essential.

Perfect! I followed the recipe as written and everyone loved it.

I used a whole loin and grilled it on medium indirect on the propane grill. I had marinated it for about 8 hours. I turned out very well. I would recommend an au jus gravy because venison is lean and a bit on the dry side. Served it with winter squash and a salad to guests. Loved by all.

Unreal flavor.

I made this with London Broil and it was wonderful.

Red wine vinegar was a little strong, next time i make it, I'll half it, but otherwise perfect!

I multiplied the recipe by 4, and cooked about 10 small venison steaks. They marinaded in the fridge about 2 days, and I baked them in the oven at 500 degrees, for about 8 minutes on each side, flipping once. Then checking the internal temperature. They came out amazing! Almost like a pork tenderloin. Definitely a recipe to keep!!

I made this recipe tonight . It was amazing.

I would cut the salt in half. The venison would end up being salty so you wouldn't be able to eat it.

The marinade works perfectly even though I didn't have the full 8 hours; it softened and flavoured the venison very well and we came out with a tender, tasty dish.

The marinade is very salty as written. I used low sodium soy sauce and cut the salt in half. Tasted great. One additional note: make sure you gauge your marinading and cooking times based on your actual cut of meat. We were gifted six very small pre-cut steaks, 1/4" thickness. I cut the marinade time to 4 hours, which was plenty. Unfortunately, I didn't cut the cook time enough. Even 3 minutes each side on medium high was too much, resulting in well done steaks, when we were aiming for med rare.