venison steak marinade recipe

Written ByJenny Smyth Posted on
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The Best venison steak marinade recipe

I love a good venison steak marinade recipe, and I’m so glad I can share it with you. My family has been enjoying this dish for years, and it’s always a hit at our gatherings. The rich flavor of the venison paired with the tangy marinade is just perfect.

And the best part? It’s incredibly easy to make. I like to think of this recipe as a staple in our household, something that’s always there when we need it.

Whether we’re having a family dinner or hosting friends over, this venison steak marinade recipe never fails to impress. And as an added bonus, it’s also incredibly healthy. The venison is packed with protein and iron, while the marinade is made with wholesome ingredients like olive oil and herbs.

So not only does this recipe taste amazing, but it’s also good for you too! I’ve found that the key to making this recipe work is to let the venison sit in the marinade for at least 30 minutes before cooking it. This allows all the flavors to meld together and really penetrate the meat.

I’ve also found that using a mix of herbs like thyme and rosemary gives the dish a really unique flavor that my family loves.

Red Wine and Herb Venison Steak Marinade

4.8 from 976 votes

This marinade tenderizes venison steak and infuses it with rich, savory flavors. The combination of red wine, garlic, and fresh herbs complements the lean, gamey meat perfectly.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time2 hours 22 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Marinade

1/2 cup dry red wine such as Cabernet Sauvignon
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

For the Steaks

4 venison steaks, about 6 ounces each and 1 inch thick

👨‍🍳Directions

1In a mixing bowl, whisk together the red wine, olive oil, minced garlic, balsamic vinegar, chopped rosemary, thyme leaves, Dijon mustard, salt, and pepper until well combined.
2The marinade should be emulsified and aromatic.
3Place the venison steaks in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each steak is fully coated.
4Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours, turning the bag occasionally to redistribute the marinade.
5Remove the steaks from the refrigerator 30 minutes before cooking to let them come to room temperature.
6Preheat a grill to high heat, about 450-500°F, or heat a cast iron skillet over medium-high heat until it shimmers.
7Remove the steaks from the marinade and pat them dry with paper towels.
8Discard the leftover marinade.
9Place the steaks on the grill or in the hot skillet and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F.
10The steaks should have a deep brown crust and release easily from the grill or pan.
11Transfer the cooked steaks to a cutting board and let them rest for 5 minutes.
12This allows the juices to redistribute, resulting in a tender and moist steak.
13Slice against the grain and serve immediately.

🔧Equipment

Mixing bowl
Whisk
Resealable plastic bag or shallow dish
Grill or cast iron skillet
Tongs
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 80mg🧂Sodium: 650mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 26g

📝Notes

For a milder flavor, reduce the rosemary to 1 teaspoon. Do not marinate longer than 8 hours as the acid can break down the meat too much.

Watch Video Of How Red Wine and Herb Venison Steak Marinade Works

This venison steak marinade recipe is always a good idea for any occasion because it turns a lean, healthy meat into a tender and flavorful dish that everyone can enjoy. I have served it for Sunday dinners, holiday meals, and even casual weeknights, and it always gets compliments.

To store leftovers, place the cooked steak in an airtight container in the fridge for up to 3 days. For reheating, slice the steak and warm it gently in a skillet with a splash of broth or butter to keep it moist.

You can also serve the steak cold on salads or sandwiches the next day. This recipe works well for family gatherings because you can prepare the marinade ahead of time and cook the steak just before serving.

It pairs nicely with roasted vegetables, mashed potatoes, or a simple side of rice. I hope you try this marinade and see how easy it is to make venison steak that is both healthy and delicious.

❓ Frequently Asked Questions About Red Wine and Herb Venison Steak Marinade

Q: What type of wine do you recommend pairing with this venison steak marinade recipe?

I would recommend a rich red wine like Cabernet Sauvignon or Merlot to pair with this dish.

Q: Can I substitute beef or pork for the venison?

While you can use beef or pork as substitutes, keep in mind that they have different flavor profiles and textures than venison.

Q: How long should I marinate the venison?

Aim for at least 30 minutes, but up to several hours if you have time.

Q: Can I use store-bought marinade instead of making my own?

While store-bought marinades can be convenient, they often contain preservatives and artificial flavorings that can affect the overall taste and quality of your dish.

Q: Is it possible to make this recipe without an oven?

Yes, you can cook the venison on a grill or stovetop if you don’t have access to an oven.

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