Deer Steak Marinade
Infuse your venison with mouthwatering flavor using this perfect deer steak marinade that balances savory, tangy, and sweet elements for an unforgettable meal. Combining soy sauce, olive oil, Worcestershire sauce, and balsamic vinegar as a robust base, this marinade is elevated with the natural sweetness of honey, aromatic minced garlic, and the earthy touch of fresh rosemary. Paprika and optional crushed red pepper flakes add a warm, smoky kick, while a touch of water can be added for desired consistency. Designed to tenderize and enhance the natural richness of deer steak, this marinade works its magic best when given time—at least 4 hours, but overnight yields the most flavorful results. Whether you're grilling, pan-searing, or broiling, this recipe guarantees tender, juicy venison that’s packed with bold flavor, making it a standout dish for game meat lovers everywhere. Perfect for a rustic dinner or a backyard BBQ, this versatile marinade is your secret weapon for next-level venison cooking.
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Recipe Information
Ingredients
- 0.5 cup Soy sauce
- 0.25 cup Olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 4 cloves Garlic
- 1 sprig Fresh rosemary
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 4 pieces Deer steaks
- 2 tablespoons Water (optional, for thinning)
Instructions
In a medium-sized mixing bowl, combine the soy sauce, olive oil, Worcestershire sauce, and balsamic vinegar.
Whisk in the honey until it dissolves completely.
Peel and finely mince the garlic. Add the minced garlic to the bowl.
Add the sprig of fresh rosemary to the mixture, breaking it slightly to release its aroma.
Stir in the paprika, ground black pepper, and (if using) crushed red pepper flakes.
If you'd like to slightly thin down the marinade, stir in water one tablespoon at a time until you reach your desired consistency.
Place the deer steaks in a large zip-top bag or shallow dish.
Pour the marinade over the steaks, making sure they are fully submerged or coated evenly. If using a zip-top bag, seal it and gently massage the marinade into the meat.
Refrigerate the steaks for at least 4 hours, but for best results, marinate overnight (up to 24 hours).
Remove the steaks from the marinade and shake off any excess liquid before cooking.
Cook the steaks using your preferred method: grill, pan-sear, or broil to your desired level of doneness.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 26.2 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 3554 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
