Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. We are fortunate to be the recipients of a variety of deer cuts. Our son, Jason, bagged a couple of deer and he generously gave us and his brother and sister quite a bit of meat.
We decided on Grilled Marinated Venison Steak for our first deer dish. As we learn about cooking venison, we’ll share what we discover.
Before the grilled steak it’s the deer challenge
It’s not easy bagging a deer. A hunter has to get up before dawn, hide in a tree or deer blind, ignore the cold and perhaps rain, and wait patiently without making a sound.
I couldn’t do it. And the hunters don’t do this just once! Nope! They do this throughout deer season which in Indiana starts in October with archery then November and December with Firearms.
It takes patience and determination!!
What it takes to get a deer
- The hunters have to purchase tags for the deer they hope to get. There are no guarantees. Sometimes, a hunter may not get one single deer. How depressing!
- All those hours, sitting in a tree, suffering the cold and nothing to show for it! Thinking about the sacrifice Jason made to get the meat, makes Honey and I appreciate the venison steak, and the deer meat in the freezer, all the more.
What cooking method to use on venison steak
There are quite a few ways to cook venison. Some of the methods involve using:
- dry heat,
- grilling,
- roasting,
- braising,
- stewing.
Our venison steak is ideal for either broiling or grilling.
We opt for grilling the meat and using a marinade.
Marinating deer steak is highly recommended because there’s no fat on the venison.
The lemon juice in our marinade helps to tenderize the meat and add flavor.
The olive oil in the marinade helps keep the venison steak moist.
We also use minced garlic, pepper, soy and Worcestershire sauce in our marinade.
We pour the marinade into a plastic bag along with the steak and let it marinate in the refrigerator for 5 hours.
Preparing the venison steak for grilling
We drain the marinade and let the deer meat rest on the counter as Honey lights the grill.
The rule of thumb is to start with a thick steak.
The meat needs to come to room temperature before grilling, about 30 to 60 minutes. By doing this, you make sure that the steak is not cold in the center and done on the outside. It isn’t dangerous to eat, just not very palatable for most people.
If the steak is thin, it should go right from the fridge to the grill so that it doesn’t overcook.
Grilling the venison steak
Honey gets the grill really hot. We like grill marks on our steak. If you like grill marks on your meat the trick is not to mess with the steak. You only flip it once and leave it alone until it’s done. We explain how we do it here.
Don’t worry about getting the grill marks on the underside, how many people do you know that check under the steak to see if the marks are there?
Honey goes ahead and puts the grill marks on the bottom just to ensure the meat cooks evenly.
We want to cook our venison steak to medium rare, but we don’t want to use a meat thermometer because it pierces the meat and lets out the delicious juices.
Testing the venison steak for doneness
How can we tell when it’s cooked just the way we like it? We use our fingers. How?
- Well, touch your forefinger to your thumb and poke the base of the thumb with the forefinger of your other hand. Can you feel it? That’s rare.
- Now touch your middle finger to your thumb. Touch the base of the thumb again with the forefinger of your other hand. That’s how medium feels.
- Now, touch your ring finger to your thumb, you DON’T want your venison steak to feel like that!
Important last step for cooking deer steak
One of the most important steps in cooking venison or any meat is letting it rest. We let the venison steak rest at least 5 minutes after grilling. If we just throw it on a plate and dig in, the fantastic juices will ooze out of the steak and leave the meat dry.
If a steak is thick, we let it rest 5 to 10 minutes.
When Honey slices the meat it’s cooked perfectly. Our venison steak is melt-in-our-mouth tender.
We have lots of plans for the rest of our venison packages. If you’d like more wild game recipes, be sure to sign up for the newsletter. We’d love to share what recipes we’re making.
Here are some more wild game recipes you may enjoy
Hearty Venison Chili Hunter J’s Original Spicy Award-Winning Recipe
Italian Venison Wellington The Ultimate Elegant Holiday Dish
This is just a sampling. Take a look and see how delicious the dishes look!
We hope you have the opportunity to try venison. It’s delicious and good for you too.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
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These extra long tongs are similar to the ones we use when we grill. We lie the length and strength of them so that we can easily lift and turn heavy meats as well as light cuts. The tips of the tongs are extra sturdy. We’ve noticed that some tongs are now coming with rubberized tips that have a tendency to end and not firmly grip the meat.
Grilled Marinated Venison Steak Tasty and Tender
Once you take a bite of this tasty venison steak you’ll swear you’re eating beef. No, you’ll swear what you’re eating is even better. The meat is moist and flavorful without any hint of gaminess. The recipe is easy and not time consuming at all. Just follow the instructions and you’ll be a venison convert!! Promise!
If you like this recipe, please consider giving it a 5-star rating. This helps others to decide whether to try the recipe.
Grilled Marinated Venison Steak
Ingredients
- 1 1/2 lbs. venison steak an 1 inch thick
- 3 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 teaspoons minced garlic
- 1/2 teaspoon ground pepper
- 1/4 cup dry red wine – we used Pinot Noir
Instructions
- Mix all the marinade ingredients together in a measuring cup.
- Place venison in a large zip lock bag.
- Pour marinade over steak and seal the bag.
- Place bag in a flat casserole dish so that the steak lies flat.
- Refrigerate and marinate at least 5 hours, turning every half hour to marinate each side.
- Drain the marinade at let the steak come to room temperature at least 1 hour.
- Spray grill grate with spray oil and heat the grill to 500 F.
- Pat the steak dry with paper towels and then rub both sides of steak with olive oil.
- Lay the steak on the grill. Do not disturb for 2 minutes. With tongs pick up the steak and move it 90 degrees on the grill — this will give you the cross-hatch grill marks. Grill another 2 minutes on the same side.
- Flip the steak and grill until medium rare, using the same method as the first side. Do the Finger test for doneness about 4 minutes.
- Move the steak to a platter and let it rest for at least 5 minutes.
- Slice the meat and serve.
Notes
If using more meat, double or triple recipe accordingly.
Nutrition
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Hedley Brown says
Hi There,
Will try the recipe tomorrow.
Kind Regards
Hedley brown
Marisa Franca says
So glad to hear that, Hedley! Buon appetito!
Alicia Hayden says
Excellent recipe. We broiled it instead of grilling because it is so hot here in San Antonio. It turned out great!!
Marisa Franca says
Hello, Alicia! Thank you for taking the time to comment. We’re so glad you liked the recipe — hopefully you’ll get some cooler weather. xoxo
Chris says
Was a GREAT RECIPE. One I will use over and over.
Marisa Franca says
Thank you for commenting!! We appreciate the positive feedback! xoxo
Jessica says
Made this tonight for dinner and it was fantastic!
Marisa Franca says
Hi, Jessica! So glad you enjoyed it! Thank you for commenting. We love hearing from you. xoxo
Jon Mcwilliams says
Very good Marinade, and very tasty and tender, I will use it a lot, Thank you,,
Marisa Franca says
Hello, Jon! Thank you so much for your nice comment. I’m glad you liked the marinade.
Kim Webster says
I made too much an dcooked too long. We got thru it.
I dont throw food away…..esp something like this which should have many options.
Can I make a veggie / venison soup? The was overcooked….what can I add to soup to soften?
Or, a stir fry maybe,?
Any thoughts will be most appreciated.
Thank you , kim
Marisa Franca says
Hi, Kim! Sorry to hear about the venison. Overcooked, huh? Well, do you have a slow cooker? How about dicing the meat and making a stew out of it? You don’t want high heat on it like a soup. Venison is quite lean and I’m afraid you’d dry it out more. Slow cooking with some fat in it and seasoning. Olive oil, bacon, butter. Check out the seasonings we used here:https://allourway.com/italian-venison-stew/ Another recipe you may be able to use is a chili. The acid in the tomato might help to break down the meat. Again slow and not high heat. If I can be of any more help let me know.
Maggie Rennekamp says
This recipe looks delicious! Wondering if I could marinate frozen steaks on the counter today to cook them tonight. Have you ever cooked frozen steaks?
Marisa Franca says
Hi, Maggie! No, meat should be thawed completely first and then you can marinate. Let them come to room temperature before you cook them.
Mary Bostow says
You don’t find too many venison recipes on the net, this one’s a keeper!
Marisa Franca says
Thank you! We’re hoping to have more wild game recipes.
Amanda Mason says
Gosh – my mouth is watering! Your pictures look perfect! That juicy venison steak…yum!! Kudos to your son for patience and kudos to you guys for raising such a generous boy!! Blessings!
Leslie Haasch says
I haven’t had venison in YEARS, but your post is reminding me that I enjoyed it the last time I had it. Now I just have to find a place to get it around here!
Jennifer says
We love cooking venison in our house. My husband and sons are avid outdoorsman, and I love to be able to cook up each year’s harvest.
Ashley @ Big Flavors from a Tiny Kitchen says
I lived in Wisconsin for 10 years and there were so many deer hunters in the area. I don’t think I ever had venison cooked this beautifully, though. It looks like you’ve treated it perfectly here – what a gorgeous, comforting meal!
Whitney Bond says
I haven’t hunted deer myself before but have heard how much effort goes into it! For those lucky enough to be able to enjoy venison it’s great to have a fabulous go to way of preparing it, which this looks like it is! Thank you for the thorough recipe, can’t go wrong!
Jyothi (Jo) says
I love how simple the recipe is and impressed with all the tips you have shared to test the meat.
Gina says
Never had venison before. I always shy away from it because I heard how tough it can be but yours look amazingly tender! Thank you for sharing your tips and in depth post on how to make this dish!
Elaine @ Dishes Delish says
I commented a couple of years ago, but came across your beautiful recipe! I love venison and yours looks perfect! I love the photo of how to tell if the meat is done the way you want it!! I can’t wait to try that. Now to find some venison so I can make your delightful recipe!
Tammy says
I have never had venison before but it looks fantastic! I would really love to try it sometime..great tips and recipe! ^_^
Kushi says
I have never tried this before. Sounds interesting and looks so delicious. Saving it for later.
Michelle says
I have never tried venison, but I love how simple your recipe looks, thank you for sharing!
Marisa Franca says
You’re welcome, Michelle. We enjoy cooking and sharing.
Julie says
I’ve never tried venison – I’ve actually never seen it for sale anywhere, either. Any ideas on where you can purchase it if you don’t know a hunter? None of our grocery stores carry it.
Marisa Franca says
Hi, Julie. Venison is becoming more common. You might try a meat processing plant or store. That’s where hunters usually take their deer if they don’t do it themselves. The plants have the facilities where they make sausage, bologna, etc.
Sam | Ahead of Thyme says
I have never tried a vension steak but I am going to look for at the supermarket. Yours looks so tender and juicy! Yum!
Marisa Franca says
Hi, Sam! The venison is very tender and juicy!
lauren says
My dad is a hunter so we’ve grown up eating venison. It’s always a treat every time. I’ll have to raid mom and dads freezer to see if we have any steaks left from the this past season so we can try this recipe!
Rezel Kealoha says
I’ve never tried this type of meat, but your tips on how to cook it is very helpful. Especially how to check the doneness. Thanks so much for sharing your knowledge!
Femi. O says
I haven’t tried venison meat yet and I’ve been so eager to try it! Now at least I know how to prepare it! Definitely bookmarking this!
Jessica (Swanky Recipes) says
My father’s family is huge into hunting and I grew up on venison dishes. It’s been years since I’ve had venison but I know my dad is always looking for new recipes. This is the perfect recipe to pass along! He’ll love this, especially for Father’s Day!
Leslie says
I haven’t had venison in many years – it’s harder to find where I am now than it was when I was in Vermont. Yours does look incredibly tender!
Marisa Franca says
Hi, Leslie!! The venison is so very tender. It’s delicious and not gamey at all. I do believe venison is becoming more readily available throughout the States.
Amy Nash says
I’ve never tried a venison steak before but this certainly looks delicious! And cooking it this way must produce a pretty tender, juicy piece of grilled meat for dinner!
Kitty says
My cousins are all hunters, so we can count on having venison available. We’ll have to have them over and we an surprise them with this gem.
Karyl Henry says
I love venison! I don’t hunt, but I’ll sure eat the meat LOL 🙂 I’ve never tried it simply marinated and grilled, because I usually get ground venison meat. But I’m sure one of my hunter friends can help me out. Pinning this one for sure
Marisa Franca says
Hi, Karyl! We’re lucky that our son hunts and when he has the meat processed he has it done in different cuts, which we like. The marinade is great!
Dave says
“Honey gets the grill really hot”. I’m hung up on of someone’s name is actually “Honey” or if it’s in reference to the author’s significant other, in which case, that’s incredibly creepy.
Marisa Franca says
Hi, Dave!! Not creepy at all. I’ve always called him Honey! I only use his first name if I’m really ticked off and that is not often. In fact, when our daughter was just a toddler she called him that too – she thought it was his name.😃 I hope that explains it for you.
Angie Tilley says
What part of the deer do you cut the steaks from?
Marisa Franca says
Hi, Angie! The steaks come from the loin. I’ll be posting a printable with the deer cuts and how to prepare them.
Lynn | The Road to Honey says
I’ve never actually had venison; however, my cousin is a hunter & they seem to enjoy venison quite a bit. Anyhow, such a terrific guide for preparing meat.
Marisa Franca says
Hello, Lynn! If you like beef you’d like venison. It is so mild but what’s important is that it’s processed by someone who knows what they’re doing. We made some chili that was so doggone good. Loved it. xoxo
Erin says
I know lots of hunters in our area! I will have to share this recipe wit the ASAP, and hopefully they will make it for me. Looks delicious.
Marisa Franca says
Hi, Erin! If you hint enough who knows they just might do it. 😉
Carol Borchardt says
Wow! This looks really tasty! I’m very used to venison and was pretty much raised on it. My dad, even at the age of 91 still deer hunts! I think this is a must try the next time I go home to visit!
Marisa Franca says
Hi, Carol. Wow! Your dad still hunts! He must have an eagle eye and the patience of Job. We find we are really enjoying venison. Last Fall was the first time he bagged the deer. Looking forward to making more interesting venison recipes. xoxo
Kimberly @ Berly's Kitchen says
Your venison steak looks perfectly cooked! I don’t see a lot of venison here in Florida, but back home in Arkansas, we had venison everywhere. We actually got out of school the first day of deer hunting season. Lol!
Marisa Franca says
Hello, Kimberly! Thank you for your nice comment. We’re lucky our son likes to hunt. He’ll be going out West for antelope — that will be a first for him. And you mentioned Florida — I hope you are someplace safe. We have friends in Florida and we spend the winter there. Our prayers are with all who are in the storms.
Amanda Mason says
This is a GREAT write up! You captured this really well and your pictures are amazing! My brother-in-law hunts deer and I’ll make sure my sister sees this recipe! Love this!
prasanna hede says
Your post is so informative. You have mastered the art to grill a perfect steak.
Marisa Franca says
Thank you! I have to credit my Hubby for being the Master at the grill. Have a wonderful day!!
Cheryl says
I’m still not brave enough to try venison, but this looks scrumptious.
Marisa Franca says
Hi, Cheryl! Seriously, if no-one told you that it was venison you wouldn’t know it. It is very tender and mild. The venison should be processed immediately and by a processor that knows what they’re doing. Let me know if you try it — if you like beef you’ll like venison.
Linda @ 2 Cookin Mamas says
I’ve had venison in restaurants but never cooked it myself. It looks really delicious and props to the hubby for bagging it. I’m with you, I don’t think I could sit for that long and just wait. I’m going to try the finger test for our steaks next time we grill. Thanks for the tip.
Marisa Franca says
Hi, Linda! You’re welcome.Venison is delicious and really the kudos belongs to our son, Jason, for having the patience to sit still and watch for deer. I don’t know if I could be that patient, either. Have a great day!!
Nicoletta says
I am vegetarian, but my husband likes his meat once in a while, and I can attest that he does the same finger test to check the doneness of the meat.
Marisa Franca says
Ciao, Nicoletta! Yes, indeed. Such a simple test but it works – no extra tools necessary. Buona serata.
Kathryn @ FoodieGirlChicago says
I’ve had venison in restaurants but never at home – now I know how to grill it! Thanks for sharing!
Marisa Franca says
You’re welcome, Kathryn! If you have the opportunity to get some venison, give it a try. Very low in calories and fat.
Gloria @ Homemade & Yummy says
I have never tried venison. It took me a long time to even try lamb. We do love to grill, and I can imagine this would be tasty. Does it have a strong “gamey” taste? Our neighbour is a hunter, I will see what I can do.
Marisa Franca says
Hi, Gloria! It doesn’t have a gamey taste – not if it is properly processed. Important is the removal of the silvery skin. The meat is very tender and mild. Have a great day.xoxo
Wendi Spraker says
Marissa, This looks WONDERFUL! My ex was a hunter and filled our freezer each year with wonderful venison. That said, we usually only took out the tenderloin for cooking individually. We turned the rest into sausage and burger. Two deer would feed our family for a year. We supplemented with chicken – for a change of taste – but what a money saver! I haven’t had venison in a long while. So much healthier for you than beef or pork, in my estimation. The deer here are so very plentiful – as evidenced by all of the wrecks. My daughter got a HUGE one with her car a couple weeks ago. 🙁 Anyway, great recipe – wonderful photos – as usual. Perfect. 🙂
Marisa Franca says
Hi, Wendi! You sure did save on meat! You’re the second person who commented and told me about a car getting a deer. We’re in Indiana and you’re right, they are everywhere including right in town, in our yard. Thank you for the sweet compliment. Hope you’re all ready for Christmas.
Elaine @ Dishes Delish says
Yummy! I love venison! Thanks for sharing the recipe!
Marisa Franca says
You’re welcome, Elaine. Let me know what you think of the recipe. Thank you for commenting.
Frank says
Looks delicious! I remember back in Italy this was indeed the time of year when game was on so many menus at restaurants and dinner tables at home. I guess you need a hunter in the family here to enjoy the same!
Marisa Franca says
Italians do like their wild game. I know my papà was very appreciative when my brother went hunting and brought him pheasant or quail. My papà’s favorite way was cacciatore.
Ciao Chow Linda says
Your venison sounds terrific. My brother, who was a hunter,,was my venison supplier, until he died nearly six years ago. Then there was the deer that hit my car and kept us supplied in venison one winter. But that’s another story.
Marisa Franca says
Oh my, Linda! What a way to get venison — use your car! You’re going to have to tell us that story. I’m sorry about your brother, my brother was a hunter also. He died way too young – he was 35. It’s so sad losing part of your family, he was my only sibling.
Marcia Draft says
Marisa, thanks loads for this recipe. Our freezer is filled with the 2016 deer harvest and I’m anxious to try your way!
Marisa Franca says
Hi, Marcia! Have you made a deer stew? Our son, the deer hunter, gave our daughter some of the meat and he said it is the best he’s ever eaten. Michelle, our daughter, is giving me her throw it together recipe :-). I’m making the stew and posting ASAP. Also, I’m planning on some Italian recipes with deer meat.
Susie says
Picture perfect! I’m sure it taste as good as it looks! The Master knows his grill???
Marisa Franca says
Hello, Susie! Yes, indeed, the Master is well acquainted with his grill. He thanks you and sends his love 🙂
Jovina Coughlin says
What great information on how to cook a meat I know nothing about. Sounds like you mastered the grilling method and achieved a tender steak.
Marisa Franca says
Thank you, Jovina. This is the first time we’ve made venison and the taste was fantastic. It won’t be the last 🙂