• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×
Home » Recipes » Beef, Venison, Lamb, Pork

Grilled Marinated Venison Steak Tasty And Tender

Published: May 8, 2019 · Modified: May 6, 2025 by Marisa Franca

Jump to Recipe
Venison on a dark brown platter with mushrooms surrounding.
 


Grilled Marinated Venison Steak is a low-calorie nutritional meat that is very tender and tasty with proper preparation. Marinating the meat not only makes sure that the meat has plenty of flavor but also that it retains its juiciness.

Close up of a grilled Venison Steak surrounded by brown potato wedged on a green and white plate with leaf pattern.
Jump to:
  • Before the grilled steak it's the deer challenge
  • What cooking method to use on venison steak
  • Preparing the venison steak for grilling
  • Grilling the venison steak
  • Testing the venison steak for doneness
  • Important last step for cooking deer steak
  • Grilled Marinated Venison Steak Tasty and Tender
  • 📖 Recipe
  • 💬 Comments

Before the grilled steak it's the deer challenge

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.

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!!

View of a green field from a tree blind high in the tree.

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.
A cylindrical dark brown deer-blind on stilts in the middle of a clearing in the woods with leaves turning colors in autumn.

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.

Two Stags in the middle of the woods grazing on the plants.

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.

Stag with a large rack stands in a clearing staring at the photographer.

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.

Venison steak over a hot fire on a black 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.

Venison steak resting on a white a green leafed plate with green parsley on either side.

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.

Collage showing how to check meat's doneness by using the fingers of your hand.

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!
Venison steak cooked to medium rare and sliced on a cutting board.

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.

Venison steak dinner with browned potato chunks and a melange of vegetables comprising of broccoli, carrots, and red peppers.

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

Spicy Baked Venison Meatballs

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...

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Thanks so much for being  part of All Our Way!

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. 

Long handled tongs for grilling.
Long handled tongs for grilling.

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.

📖 Recipe

Venison Steak grilled and marinated and grilled with potatoes.

Grilled Marinated Venison Steak

An easy way to make venison steak that is delicious and tender. Venison is a meat that is low in fat and cholesterol and high in vitamins. The meat is amazingly tender and tasty.
4.97 from 58 votes
Print Pin Rate
Course: grilled wild meat, main dish, Meat, venison
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Resting time: 5 minutes minutes
Total Time: 5 hours hours 18 minutes minutes
Servings: 2 people
Calories: 740kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 ½ 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
  • ½ teaspoon ground pepper
  • ¼ cup dry red wine - we used Pinot Noir
Get Recipe Ingredients

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

NOTE: If you like dipping sauces, this Cowboy Butter Dipping Sauce is fantastic. 

Nutrition

Serving: 2g | Calories: 740kcal | Carbohydrates: 4g | Protein: 103g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 268mg | Sodium: 781mg | Potassium: 1441mg | Sugar: 1g | Vitamin C: 5mg | Calcium: 35mg | Iron: 14.7mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise
    A green leaf platter holds grilled venison steak that is medium rare with chunks of cooked potatoes surrounding it.
    First Published: December 06,2016... Last Updated: May 08, 2019

    Related Posts

    • Grilled Venison Backstrap

      All it takes is a dry spicy seasoning rubbed into a venison backstrap before grilling…

    • Grilled Porterhouse Steak Sicilian Style with Marinated Cherry Tomatoes & Kalamata Olives

      Grilled Porterhouse Steak is one of our favorite dinners. This time, we decided to marinate our…

    • Mouthwatering Grilled Lime Marinated Mahi Mahi

      We hope you aren't getting tired of grilled recipes because here is another one -- Grilled Lime…

    More Beef, Venison, Lamb, Pork

    • Instant Pot-made Italian Pork Chops covered with vegetables and seasoning in a round white casserole dish.
      Instant Pot Italian Pork Chops
    • Closeup of a white ceramic bowl filled with a vegetable hamburger soup with potatoes.
      Hamburger Soup With Vegetables
    • Pork Medallions with Olive Caper Sauce sprinkled with Italian Parsley.
      Pork Medallions With Olive Caper Sauce
    • A cast iron skillet with Swedish meatballs in a rich brown gravy.
      Authentic Swedish Meatballs And Sauce
    13.9K shares

    Reader Interactions

    Comments

    1. Dee | Grammy's Grid

      July 20, 2021 at 7:46 am

      Hubby and son would enjoy this, son hunts deer and grills too. Thanks so much for linking up with me at A Themed Linkup 65 for Grilling Recipes. Pinned!

      Reply
    2. Steve

      February 03, 2020 at 9:47 am

      5 stars
      The meat was moist and tender. Very easy to accomplish.

      Reply
      • Marisa Franca

        February 03, 2020 at 11:31 am

        Thank you for your feedback! I really appreciate it. Happy grilling!

        Reply
    3. Jenn

      November 23, 2019 at 4:17 pm

      5 stars
      Cooked mine in the stovetop, but the marinade and cooking times were perfect!

      Reply
      • Marisa Franca

        November 24, 2019 at 3:20 pm

        Hi, Jenn! So glad you enjoyed it!! Thank you for taking the time to comment - we certainly appreciate it. xoxo

        Reply
    4. Hedley Brown

      August 29, 2019 at 11:20 am

      Hi There,

      Will try the recipe tomorrow.

      Kind Regards

      Hedley brown

      Reply
      • Marisa Franca

        August 29, 2019 at 4:16 pm

        So glad to hear that, Hedley! Buon appetito!

        Reply
    5. Alicia Hayden

      August 08, 2019 at 2:17 pm

      5 stars
      Excellent recipe. We broiled it instead of grilling because it is so hot here in San Antonio. It turned out great!!

      Reply
      • Marisa Franca

        August 08, 2019 at 4:09 pm

        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

        Reply
    6. Chris

      August 01, 2019 at 8:16 pm

      5 stars
      Was a GREAT RECIPE. One I will use over and over.

      Reply
      • Marisa Franca

        August 02, 2019 at 7:07 am

        Thank you for commenting!! We appreciate the positive feedback! xoxo

        Reply
    7. Jessica

      June 02, 2019 at 9:23 pm

      5 stars
      Made this tonight for dinner and it was fantastic!

      Reply
      • Marisa Franca

        June 03, 2019 at 6:38 am

        Hi, Jessica! So glad you enjoyed it! Thank you for commenting. We love hearing from you. xoxo

        Reply
    8. Jon Mcwilliams

      April 03, 2019 at 4:36 am

      5 stars
      Very good Marinade, and very tasty and tender, I will use it a lot, Thank you,,

      Reply
      • Marisa Franca

        April 03, 2019 at 1:31 pm

        Hello, Jon! Thank you so much for your nice comment. I'm glad you liked the marinade.

        Reply
    9. Kim Webster

      March 03, 2019 at 3:21 pm

      5 stars
      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

      Reply
      • Marisa Franca

        March 03, 2019 at 3:31 pm

        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.

        Reply
    10. Maggie Rennekamp

      January 20, 2019 at 11:08 am

      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?

      Reply
      • Marisa Franca

        January 20, 2019 at 1:10 pm

        Hi, Maggie! No, meat should be thawed completely first and then you can marinate. Let them come to room temperature before you cook them.

        Reply
    11. Mary Bostow

      July 24, 2018 at 3:10 pm

      You don't find too many venison recipes on the net, this one's a keeper!

      Reply
      • Marisa Franca

        July 24, 2018 at 5:29 pm

        Thank you! We're hoping to have more wild game recipes.

        Reply
    12. Amanda Mason

      July 22, 2018 at 9:56 pm

      5 stars
      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!

      Reply
    13. Leslie Haasch

      July 22, 2018 at 4:48 pm

      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!

      Reply
    14. Jennifer

      July 22, 2018 at 4:02 pm

      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.

      Reply
    15. Ashley @ Big Flavors from a Tiny Kitchen

      July 21, 2018 at 8:31 pm

      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!

      Reply
    16. Whitney Bond

      July 21, 2018 at 7:09 pm

      5 stars
      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!

      Reply
    17. Jyothi (Jo)

      July 20, 2018 at 3:55 pm

      5 stars
      I love how simple the recipe is and impressed with all the tips you have shared to test the meat.

      Reply
    18. Gina

      July 18, 2018 at 6:40 pm

      5 stars
      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!

      Reply
    19. Elaine @ Dishes Delish

      July 17, 2018 at 5:23 pm

      5 stars
      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!

      Reply
    20. Tammy

      July 17, 2018 at 12:50 pm

      I have never had venison before but it looks fantastic! I would really love to try it sometime..great tips and recipe! ^_^

      Reply
    21. Kushi

      May 21, 2018 at 3:44 pm

      5 stars
      I have never tried this before. Sounds interesting and looks so delicious. Saving it for later.

      Reply
    22. Michelle

      May 21, 2018 at 4:13 am

      5 stars
      I have never tried venison, but I love how simple your recipe looks, thank you for sharing!

      Reply
      • Marisa Franca

        May 21, 2018 at 9:07 am

        You're welcome, Michelle. We enjoy cooking and sharing.

        Reply
    23. Julie

      May 21, 2018 at 3:37 am

      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.

      Reply
      • Marisa Franca

        May 21, 2018 at 9:09 am

        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.

        Reply
    24. Sam | Ahead of Thyme

      May 21, 2018 at 12:40 am

      I have never tried a vension steak but I am going to look for at the supermarket. Yours looks so tender and juicy! Yum!

      Reply
      • Marisa Franca

        May 21, 2018 at 9:09 am

        Hi, Sam! The venison is very tender and juicy!

        Reply
    25. lauren

      May 20, 2018 at 10:37 pm

      5 stars
      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!

      Reply
    26. Rezel Kealoha

      May 20, 2018 at 10:33 pm

      5 stars
      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!

      Reply
    27. Femi. O

      May 20, 2018 at 8:32 pm

      5 stars
      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!

      Reply
    28. Jessica (Swanky Recipes)

      May 20, 2018 at 6:42 pm

      5 stars
      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!

      Reply
    29. Leslie

      May 19, 2018 at 8:42 pm

      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!

      Reply
      • Marisa Franca

        May 20, 2018 at 7:45 am

        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.

        Reply
    30. Amy Nash

      May 19, 2018 at 12:41 am

      5 stars
      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!

      Reply
    31. Kitty

      May 18, 2018 at 11:30 pm

      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.

      Reply
    32. Karyl Henry

      March 26, 2018 at 6:06 pm

      5 stars
      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

      Reply
      • Marisa Franca

        March 27, 2018 at 7:21 am

        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!

        Reply
    33. Dave

      February 01, 2018 at 9:55 am

      "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.

      Reply
      • Marisa Franca

        February 01, 2018 at 11:18 am

        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.

        Reply
    34. Angie Tilley

      November 04, 2017 at 4:31 pm

      What part of the deer do you cut the steaks from?

      Reply
      • Marisa Franca

        November 04, 2017 at 4:35 pm

        Hi, Angie! The steaks come from the loin. I'll be posting a printable with the deer cuts and how to prepare them.

        Reply
    35. Lynn | The Road to Honey

      September 11, 2017 at 11:37 am

      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.

      Reply
      • Marisa Franca

        September 11, 2017 at 2:09 pm

        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

        Reply
    36. Erin

      September 10, 2017 at 8:58 pm

      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.

      Reply
      • Marisa Franca

        September 11, 2017 at 2:16 pm

        Hi, Erin! If you hint enough who knows they just might do it. ????

        Reply
    37. Carol Borchardt

      September 10, 2017 at 5:28 pm

      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!

      Reply
      • Marisa Franca

        September 11, 2017 at 2:26 pm

        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

        Reply
    38. Kimberly @ Berly's Kitchen

      September 09, 2017 at 7:00 am

      5 stars
      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!

      Reply
      • Marisa Franca

        September 09, 2017 at 7:17 am

        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.

        Reply
    39. Amanda Mason

      September 08, 2017 at 11:42 pm

      5 stars
      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!

      Reply
    40. prasanna hede

      September 08, 2017 at 2:44 pm

      5 stars
      Your post is so informative. You have mastered the art to grill a perfect steak.

      Reply
      • Marisa Franca

        September 08, 2017 at 2:51 pm

        Thank you! I have to credit my Hubby for being the Master at the grill. Have a wonderful day!!

        Reply
    41. Cheryl

      September 07, 2017 at 10:14 pm

      I'm still not brave enough to try venison, but this looks scrumptious.

      Reply
      • Marisa Franca

        September 08, 2017 at 7:12 am

        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.

        Reply
    42. Linda @ 2 Cookin Mamas

      September 06, 2017 at 9:35 am

      5 stars
      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.

      Reply
      • Marisa Franca

        September 06, 2017 at 2:50 pm

        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!!

        Reply
    43. Nicoletta

      September 05, 2017 at 11:44 am

      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.

      Reply
      • Marisa Franca

        September 05, 2017 at 1:26 pm

        Ciao, Nicoletta! Yes, indeed. Such a simple test but it works - no extra tools necessary. Buona serata.

        Reply
    44. Kathryn @ FoodieGirlChicago

      September 05, 2017 at 8:34 am

      I've had venison in restaurants but never at home - now I know how to grill it! Thanks for sharing!

      Reply
      • Marisa Franca

        September 05, 2017 at 1:30 pm

        You're welcome, Kathryn! If you have the opportunity to get some venison, give it a try. Very low in calories and fat.

        Reply
    45. Gloria @ Homemade & Yummy

      September 04, 2017 at 8:46 pm

      5 stars
      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.

      Reply
      • Marisa Franca

        September 05, 2017 at 1:36 pm

        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

        Reply
    46. Wendi Spraker

      December 17, 2016 at 11:28 pm

      5 stars
      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. 🙂

      Reply
      • Marisa Franca

        December 18, 2016 at 7:56 am

        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.

        Reply
    47. Elaine @ Dishes Delish

      December 12, 2016 at 11:14 am

      Yummy! I love venison! Thanks for sharing the recipe!

      Reply
      • Marisa Franca

        December 14, 2016 at 11:51 am

        You're welcome, Elaine. Let me know what you think of the recipe. Thank you for commenting.

        Reply
    48. Frank

      December 10, 2016 at 8:11 am

      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!

      Reply
      • Marisa Franca

        December 11, 2016 at 4:27 pm

        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.

        Reply
    49. Ciao Chow Linda

      December 08, 2016 at 8:51 pm

      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.

      Reply
      • Marisa Franca

        December 11, 2016 at 4:25 pm

        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.

        Reply
    50. Marcia Draft

      December 08, 2016 at 4:50 pm

      Marisa, thanks loads for this recipe. Our freezer is filled with the 2016 deer harvest and I'm anxious to try your way!

      Reply
      • Marisa Franca

        December 08, 2016 at 6:24 pm

        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.

        Reply
    51. Susie

      December 07, 2016 at 5:58 pm

      Picture perfect! I'm sure it taste as good as it looks! The Master knows his grill???

      Reply
      • Marisa Franca

        December 07, 2016 at 6:15 pm

        Hello, Susie! Yes, indeed, the Master is well acquainted with his grill. He thanks you and sends his love 🙂

        Reply
    52. Jovina Coughlin

      December 06, 2016 at 7:19 pm

      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.

      Reply
      • Marisa Franca

        December 07, 2016 at 6:49 am

        Thank you, Jovina. This is the first time we've made venison and the taste was fantastic. It won't be the last 🙂

        Reply

    Trackbacks

    1. VINARIA NOBILA | Feteasca Neagra | 2014 - Vincuvin.shop says:
      February 13, 2019 at 2:00 am

      […] Our recommendation is to pair this wine with spicy and bold meaty dishes, like for example a grilled venison steak or a spicy deer skillet steak, so that all the angularity in the wine will be tempered by […]

      Reply
    2. Venison Recipes Roundup - Binky's Culinary Carnival says:
      October 25, 2018 at 12:15 pm

      […] Grilled Marinated Venison Steak (All Our Way) […]

      Reply
    4.97 from 58 votes (32 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    🍿Snack Favorites

    • Macaroni and cheese stuffed into a large pepperoni slice and baked.
      Pizza Bites Appetizer and Snack
    • A glass bowl filled with creamy chickpeas made into a hummus dip.
      Homemade Hummus Recipe
    • Casserole dish with baked ground beef taco dip.
      Baked Taco Dip
    • A sausage meatball pyramid in a white plate with the appetizers pierced with toothpicks.
      Cheesy Sausage Balls

    🇮🇹 Italian Comfort Food

    • Bolognese Sauce Antica gives you a true taste of Italy. A special sauce for a special meal.
      Bolognese Sauce Antica A True Taste of Italy
    • Creamy Parmesan Baked gnocchi in a rich cheesy sauce baked in a black cast iron skillet.
      Baked Gnocchi in Parmesan Sauce
    • A cast iron skillet holding the Beefy Ravioli Bake with torn basil leaves sprinkled on top.
      Beefy Baked Ravioli
    • A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.
      Classic Roman Spaghetti Alla Carbonara

    🌬️ Cozy Winter Soups

    • Creamy Chicken Wild Rice Soup recipe served in a white bowl and garnished with onions, bacon, and almonds.
      Savory Chicken Wild Rice Soup With Mushrooms
    • Bowl of Slow Cooker Taco Soup Topped With sour cream and corn chips.
      Easy Slow Cooker Taco Soup
    • Brown bowl filled with chunks of meat and barley grains in a tomato broth with a spoon in the bowl.
      Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make
    • Black Bean soup garnished with sliced avocado, diced red onions, and cilantro leaves.
      Southwestern Black Bean Soup

    🤤 Delicious Yet Light

    • A salad bowl filled with Strawberry Lettuce combination and grilled chicken dressed with poppyseed dressing.
      Strawberry Poppyseed Salad
    • A glass bowl filled with orzo pasta combined with cucumbers, tomatoes, olives, chickpeas, feta, seasonings, and dressed with a Greek vinaigrette.
      Ultimate Greek Orzo Salad
    • Fresh green cabbage salad made with a homemade green goddess dressing.
      Green Goddess Salad And Dressing
    • Overhead view of large white bowl filled with arugula salad tossed with pears, gorgonzola cheese, cranberries, and walnuts.
      Arugula Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About
    • Accessibility

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 All Our Way

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.