Venison Steak Marinade
Elevate your next wild game meal with this bold and savory Venison Steak Marinade—a perfect way to tenderize and infuse rich flavor into lean venison steaks. This marinade combines soy sauce, Worcestershire, and balsamic vinegar for a robust, umami-packed base, balanced by the sweetness of honey and the earthy aroma of fresh rosemary. A touch of minced garlic, smoky paprika, and optional red pepper flakes adds a flavorful kick that complements the natural gaminess of venison. With just 10 minutes of prep, this versatile recipe allows you to marinate your steaks for at least 4 hours—or overnight—for maximum flavor depth. Grill, pan-sear, or broil to perfection and serve these juicy, tender steaks as the showstopping centerpiece for any dinner. Perfect for hunters and foodies alike, this venison marinade transforms your game meat into a gourmet experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Soy sauce
- 0.25 cup Olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, finely chopped
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 4 steaks (6-8 ounces each) Venison steaks
Instructions
In a medium-sized mixing bowl, combine soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and honey. Whisk until well blended.
Add in the minced garlic, fresh rosemary, ground black pepper, paprika, salt, and red pepper flakes (if using). Mix thoroughly to combine the flavors.
Place the venison steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated.
Seal the plastic bag tightly (or cover the dish with plastic wrap) and refrigerate. Allow the steaks to marinate for at least 4 hours, but ideally overnight for maximum flavor.
When ready to cook, remove the steaks from the marinade and pat them dry with paper towels to remove excess moisture. Reserve the marinade if desired for basting while cooking.
Grill, pan-sear, or broil the steaks to your desired level of doneness. Venison steaks are best served medium-rare to medium to ensure tenderness and preserve natural juices.
Rest the cooked steaks for 5 minutes before serving to allow juices to redistribute for a more flavorful bite. Enjoy!
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 6884 mg | 299% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 44.9 g | ||
| Protein | 253.2 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3596 mg | 77% | |
*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.
