Elk Steak Marinade Food

VENISON STEAK MARINADE

Venison Steak Marinade image

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

Ingredients

3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 -2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 (1 1/2 lb) package venison steak

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.

MARINATED VENISON STEAKS

Marinated Venison Steaks image

"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

Ingredients

1 1/2 cups extra-virgin olive oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauce
2 garlic cloves, peeled and crushed
1 1/2 teaspoons roughly chopped fresh parsley
2 tablespoons dry mustard
2 1/4 teaspoons kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
2 pounds venison loin or leg, cut into 6 steaks

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

EMILY'S MARINATED VENISON STEAKS

Emily's Marinated Venison Steaks image

I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.

Provided by Thorney

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h20m

Yield 2

Number Of Ingredients 12

Ingredients

¼ cup Worcestershire sauce
2 tablespoons soy sauce
½ lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
½ teaspoon Kosher salt
¼ teaspoon thyme
¼ teaspoon ground black pepper
¼ teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco®), or to taste
2 (4 ounce) 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).

Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g

GRILLED VENISON STEAKS

Grilled Venison Steaks image

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

Ingredients

Salt and Pepper Seasoning
4 sirloin steaks, cut 3/4-1 inch thick
Kosher salt
Freshly ground black pepper
Vegetable oil for brushing
Cajun Rub
4 sirloin steaks, cut 3/4-1 inch thick
Kosher salt
Freshly cracked black pepper
1 recipe Cajun Dry Rub (see below)
Vegetable oil for brushing
Mix in a small bowl
5 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. kosher salt
2 tbsp. freshly ground black pepper
2 tsp. cayenne pepper
1 tsp. red pepper flakes
Spicy Orange Marinade
4 sirloin steaks, cut 3/4-1 inch thick
1 recipe Spicy Orange Steak Marinade (see below)
Vegetable oil for brushing
Kosher salt
Freshly ground black pepper
Combine in a Blender
1 tsp. orange zest
1/2 cup orange juice
4 tbsp. olive oil
6 cloves garlic
2 tbsp. red pepper flakes
2 tbsp. fresh oregano leaves (or 1 tsp dried oregano)
2 tsp. kosher salt
2 tsp. freshly ground black pepper
Blend until smooth

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.

VENISON STEAK MARINADE

Venison Steak Marinade image

Provided by Jennifer Morrisey

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 -2 teaspoon minced garlic
1/2 teaspoon ground pepper
1 1-1/2 lb package venison steak

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 all sides of the steaks evenly.

VENISON STEAK MARINADE

Venison Steak Marinade image

This venison steak marinade can turn any venison steak recipe into a gourmet steak meal. Make the steak marinade your own and pair the venison with a mash.

Provided by Michelle Minnaar

Categories Main Course

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

1 onion, peeled and finely diced
2 garlic cloves, peeled and crushed
60ml (4 tbsp) olive oil
30ml (2 tbsp) balsamic vinegar
10ml (2 tsp) juniper berries, crushed
2 sprigs of thyme, washed
1.25ml (1/4 tsp) ground pepper
2 venison steaks

Steps:

Mix all the ingredients in a bowl then pour into a sealable plastic bag.
Place the steaks inside and ensure that the marinade covers all surfaces of the steak. Marinate for at least 2 hours but preferably overnight.
Remove the steaks from the marinade and dab them dry.
Cook the steaks to desired doneness and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 403 calories, Sugar 2.4 g, Sodium 53 mg, Fat 30.6 g, SaturatedFat 5.1 g, Carbohydrate 7 g, Fiber 1.6 g, Protein 26.4 g, Cholesterol 75 mg