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This marinated venison steak recipe is easy to prepare, tender, and not at all gamey.
Like I’ve said before, I love venison. I used to object to even try it. But once my husband and I married, he went hunting and I tried a teeny, tiny bite. And I’ve been hooked since.
While I love using some of our deer roast meat to make venison jerky, my absolute favorite is a delicious, juicy backstrap marinated and grilled to perfection. This marinade even makes round steak tender and delicious, though.
And if you’re worried about it tasting gamey… stop. This stuff doesn’t taste like game, at all. It just tastes like delicious, tender red meat.
My dad has always refused to eat deer meat. And I’ve fooled him before with our deer chili. I know he would like these steaks, but since venison and beef don’t look quite the same cut… I haven’t been able to talk him into it. He’s afraid it will taste gross.
I never thought I would be the type of person that would eat wild game, but we actually enjoy all sorts of wild game. And rabbit, wild turkey, and home cured meats are also all on the menu. Seriously all things I never, ever thought I would even try have become some of my favorite meals to put on our family’s table.
Then again, I never thought I would be a homesteader, or hunt, or the dozens of other things I’ve immersed myself and our family into. I wouldn’t change those things, and I certainly wouldn’t change eating venison.
How to Avoid Gamey Taste in Venison Meat
The trick to good venison that doesn’t taste gamey is making sure you remove as much of the silverskin/fat as possible. The more fat you have left behind, the more it’s going to taste off. I can actually eat a steak without any marinade at all and not notice an off taste. Some people say they swear they can taste it, I mostly think it’s in their heads, though.
Another trick is to age the meat in the refrigerator for around 3-5 days. Some people recommend soaking it in a buttermilk/salt solution to remove the flavor from the actual muscle. I never have, it’s never been necessary. This marinade takes all of that flavor away, if there was any there to begin with.
Make sure you marinade this for a minimum of 12 hours will also help get rid of any excess game flavor left in the meat.
How to Grill The Perfect Venison Steak
Venison is a lot more lean than beef and for that reason, it’s easier to overcook it, dry it out, and make it taste like a brick of yuck.
To make the best deer steak, or even burger, you need to cook the meat quickly, and cook it to no more than medium rare. The longer you cook it, the more brown it will become. The browner it is, the less flavorful and dried out it will be.
Another thing that’s different than beef is that unlike beef, you don’t want to add salt. There is salt in the sauces of this marinade, but I never sprinkle my deer steaks with salt before I throw them on the grill. It makes the meat dry out faster and takes away the flavor.
After you’ve cooked the meat, allow it to rest, covered, in the juices in order to get the best flavor out of deer.
And have an open mind. I didn’t until I was an adult and I regret it. So many times people offered me venison before I got married. My did I miss out. And my daughters? They all love venison, but my oldest won’t hardly touch beef, even grass fed!
- 4- 4 Ounce Venison Steaks
- 3 Tablespoons Olive Oil
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Coconut Aminos
- 3 Cloves Garlic (crushed)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Dried Parsley
- Whisk together olive oil, Worcestershire sauce, lemon juice, coconut aminos, garlic, black pepper, thyme, and parsley in a bowl.
- Place steaks in a shallow dish (I use a 9X13 baking pan with a lid). Pour marinade over steaks, cover and place in the refrigerator.
- Marinate steaks in the refrigerator for at least 8 hours, and up to 24. Flip steaks over once in the marinade.
- Preheat grill to medium high heat and oil grates.
- Remove steaks from the marinade. Discard the marinade.
- Grill steaks over medium-high heat until outside is browned and center is still pink. This takes roughly 5 minutes per side. Or until an instant read thermometer reads 150°F.
- Remove from grill, allow steaks to sit in juices, covered for about 5 minutes before serving.
Serving Size:4 ounces
Amount Per Serving:Calories: 273 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 96mg Sodium: 162mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 36g
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