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deer steak marinade
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Deer Steak Marinade

This bold and balanced deer steak marinade keeps venison tender, juicy, and full of flavor. Designed to reduce gamey taste and protect lean meat from drying out, it works perfectly for grilling or pan searing backstrap, tenderloin, or hindquarter steaks.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 870
Ingredients Method Notes

Ingredients
  

Venison Steaks
  • 1.5-2 pounds venison steaks (backstrap, tenderloin, or hindquarter) about 1 inch thick
Marinade Base
  • 1.5 cups extra virgin olive oil use good quality oil
  • 0.75 cup soy sauce regular or low sodium
  • 0.5 cup red wine vinegar helps tenderize
  • 0.5 cup fresh lemon juice adds brightness
  • 0.25 cup Worcestershire sauce adds savory depth
  • 2 cloves garlic crushed
  • 1.5 teaspoons fresh parsley roughly chopped
  • 2 tablespoons dry mustard adds mild heat
  • 2.25 teaspoons kosher salt plus extra if needed
  • 1 teaspoon freshly ground black pepper plus more to taste

Method
 

  1. In a large mixing bowl, whisk together olive oil, soy sauce, red wine vinegar, lemon juice, and Worcestershire sauce until fully combined.
  2. Add crushed garlic, parsley, dry mustard, kosher salt, and black pepper. Whisk again until evenly blended.
  3. Place venison steaks in a resealable bag or shallow baking dish. Pour marinade over the meat and turn to coat evenly.
  4. Seal or cover and refrigerate for at least 4 hours. For tougher cuts, marinate overnight but no longer than 24 hours.
  5. Remove steaks from refrigerator 30 to 45 minutes before cooking to allow them to come closer to room temperature.
  6. Preheat grill or cast iron skillet over high heat. Remove steaks from marinade and discard liquid. Pat steaks completely dry with paper towels.
  7. Sear steaks for 3 to 4 minutes per side for 1 inch thickness. Cook until internal temperature reaches 130°F to 135°F for medium rare.
  8. Transfer to a plate and rest for 5 minutes before slicing and serving.

Notes

For milder flavor, pre-soak venison in milk or buttermilk for 8 to 12 hours before marinating. Always trim silver skin before marinating. Do not overcook past 140°F to prevent toughness. Pat steaks dry before searing to ensure a deep crust.