Outrageously Wonderful Marinated Venison Steaks Recipes

OUTRAGEOUSLY WONDERFUL MARINATED VENISON STEAKS

Steps:

• Place venison in a large Ziploc bag.
• In a bowl, combine all of the remaining ingredients.
• Pour half over the venison; seal bag and turn to coat.
• Refrigerate overnight.
• Refrigerate remaining marinade.
• Drain and discard marinade from the steaks.
• Broil steaks 3-4 inches from the heat for 4 minutes.
• Turn; baste with reserved marinade.
• Broil 4 minutes longer.
• Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
• I prefer to grill venison to medium-rare at most so that it remains tender.
• Serve steaks with more of the reserved marinade.
• YUMMY!

MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS

Steps:

• In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
• Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
• Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
• Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
• Light a fire in a charcoal grill or preheat a gas grill to medium.
• Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
• About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
• Transfer the steaks to a warmer platter and remove the twine.
• Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
• Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
• Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.

VENISON STEAK

Steps:

• Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. This absorbs old blood while defrosting and creates a more palatable taste.
• If you're marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time.
• Pour your marinade all over the steaks and make sure everything is coated. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. If you aren't fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it's more pleasing to you.
• When 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 (this is safe to do, it ensures even cooking).
• 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.
• If you used my marinade recipe, there's no need to add more oil for the grill. If you didn't mariante, a drizzle of olive oil is nice for grilling. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional.
• If you're using a grill to cook, preheat it to medium-high, about 450-500F. If you're cooking in a pan, preheat a well-seasoned cast-iron pan over medium-high heat until it's very very hot.
• Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it's very important not to overcook venison.
• Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.
• Season with a bit more salt (flakey salt if you have it) and pepper if desired and a light squeeze of lemon. Enjoy!

VENISON STEAK MARINADE

Steps:

• Mix all marinade ingredients together in a small measuring cup.
• Place venison steaks in a large zip lock bag.
• Pour marinade over steaks and seal bag.
• Place bag in a flat casserole dish so that the steaks are in a single layer.
• Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
• Drain marinade and grill steaks to desired doneness.
• I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).