DEER STEAK MARINADE & HOW TO GRILL DEER MEAT
This deer steak marinade is delicious for grilling or frying on the stovetop. I'm also sharing how to grill deer steaks, one of our favorites on how to cook deer steak.
Provided by Jessica Burgess
Categories Main Course
Number Of Ingredients 9
Steps:
- In a bowl, mix together soy sauce, Worcheshire sauce, brown sugar, garlic powder, onion powder, hot sauce, and salt and pepper.
- Place steaks in gallon size ziptop bag and pour marinade over steaks, pushing out air, and sealing the bag.
- Let marinate in the refrigerator for at least one hour, preferably overnight, moving the bag around often to make sure all steaks sit in marinade at some point.
- When ready to cook, remove steaks from the refrigerator and bring to room temperature, or as close as possible. (Do not microwave.)
- Preheat grill to high heat and place steaks over the hot part of the grill, and grill on each side for 3-4 minutes.
- Pull steaks off of the grill, coat with melted butter and let rest for 3-4 minutes.
- Steaks will be a "medium" steak at this cook time. If you prefer steaks that are well done, cook on the grill an additional minute until steak reaches desired "doneness".
Nutrition Facts : ServingSize 1 steak, Calories 401 kcal, Carbohydrate 64 g, Protein 13 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 7611 mg, Fiber 1 g, Sugar 48 g
VENISON STEAK MARINADE
This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!
Provided by JustJan
Categories Deer
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
GRILLED VENISON STEAKS
If you're a big game hunter, you should know how to grill a venison steak. First off, it's important to know that wild red meat can cook faster than beef because it's leaner. In order to get consistently juicy and tender steaks, you should try using a meat thermometer until you develop a knack for...
Provided by Steven Rinella
Categories Main
Yield 4
Number Of Ingredients 35
Steps:
- Salt and Pepper Preparation
- Season the steaks liberally on both sides with salt and pepper.
- Cajun Rub Preparation
- Season the steaks with salt and pepper. Rub the steaks liberally with the Cajun Dry Rub. You can let them sit in the fridge up to an hour like this or cook them right away.
- Marinade Preparation
- Place the steaks in a baking dish or a resealable bag. Add the marinade. Marinate in the refrigerator for at least 1 hour and up to 12 hours. Remove the steaks from the marinade, letting the excess drip off. Season the steaks lightly with salt and pepper.
- To Grill
- With a basting brush, brush both sides of the steaks lightly with the vegetable oil and then place the steaks on the grill.
- As with all grilling, let the grill do the work. Don't move the steaks at all until they release easily from the grill, about 4 minutes. Flip the steaks and grill on the second side for 3-4 minutes.
- Use an instant-read thermometer to tell you when they're done: insert the thermometer horizontally into the steaks from the shorter side.
- Remove the steaks from the grill at 125° for medium rare and 130° for medium.
- Set aside to rest for 10 minutes before serving.
DEER MARINADE
This is my go to marinade for back strap meat. It is a simple marinade that you adjust to your (and your family's taste), hence no exact measurements. What is great about it too, you can cook the marinade in a pan until the onions are cooked to have extra drizzle of sauce.
Provided by Violet de Parme
Categories Deer
Time 10m
Yield 1 marinade
Number Of Ingredients 4
Steps:
- Pour enough soy sauce in a bowl to lightly cover the meat. For example, for 8oz or meat, use about 3 tablespoons
- Add sriracha sauce and maple syrup to suit your taste. If unsure, keep adding small amounts of each at a time, and taste until you are satisfied. For me, I add a squirt of sriracha and about a half tablespoon of maple syrup for 8oz of meat.
- Mix well and pour marinade, deer meat and onions ziplock bag.
- Move marinade around in the bag until it coats the meat and onions. Close the bag and try to squeeze out the air. Place in the refrigerator and marinade for about 8 hours.
- When you are ready, cook the deer meat on the grill or pan. If you want you can also cook the marinade seperately as a little drizzle sauce, but be careful because it may burn b/c of the maple syrup, depending on how much of it was added.
MARINATED VENISON STEAKS
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram
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