Marinated Venison Recipe

How To Cook Venison Steak To Perfection? Guide

Marinate your venison steak in a marinade, which will give the proteins a bit of time to denature which helps with the flavors. It can also enhance the flavors of the steak, removing the off-putting textures and flavors that are unpleasant to others.


  • 44 ounce venison steaks
  • 3 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Coconut Aminos or soy sauce
  • 3 cloves of crushed garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • Dollop of butter


  1. Whisk together olive oil, Worcestershire sauce, lemon juice, coconut aminos, garlic, black pepper, thyme, and parsley in a bowl lined with a paper towel, this will absorb any old blood whilst your venison steak defrosts, and creates a more palatable taste.
  2. If you’re marinating your steak, add your venison to a zip-top bag or a bowl with a lid. Also make sure that your steaks are cut 1 inch thick, but this method can work with a thinner cut steak, just make sure you alter the cooking time.
  3. Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for a really tender, flavorful steak. If you aren’t fond of the natural taste of venison then opt for a longer marinating time. The acid will develop the flavor so that its more pleasing to eat.
  4. Once you’re ready to cook, remove the steaks from the marinade and let them come to room temperature for 20-30 minutes before you cook, as this will ensure even cooking.
  5. Pat the steaks dry, wiping off the marinade, but do not rinse them off. If you haven’t used a marinade, pat them very dry and season them all over with salt and pepper.
  6. Preheat your grill to medium-high heat, about 400-500° F.
  7. With your marinated venison steaks, add them straight onto the grill and cook for about 5 to 7 minutes per side, depending on the thickness of the steak. Monitor the internal temperature of the steaks, you’ll need to pull them out of the grill once they reach 117-125° F, for a rare plus or medium-rare steak. It’s very important not to overcook venison.
  8. Once the steaks are cooked remove them from the heat at once, and let them rest for at least 10 minutes before serving or slicing.
  9. Season with some crystal salt, and black pepper, with a light squeeze of fresh lemon.

Keywords: Marinated Venison