Grilled Venison Steaks

An easy, flavorful marinade ensures your grilled venison steaks are tasty and tender.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 416 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 sprig fresh rosemary
• 1 tablespoon Dijon mustard
• 1 small onion, sliced
• 1 pinch garlic powder, or to taste
• 1 pound 1/2-inch-thick venison steaks
• 1 sprig fresh parsley, roughly chopped
• 4 leaves fresh basil, roughly chopped
• 0.25 cup balsamic vinegar
• 0.5 cup olive oil, or more to taste

Recipe Instructions

Step 1

Remove steaks from the marinade and shake off excess. Discard the remaining marinade.

Step 2

Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.

Step 3

While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.

Step 4

Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Step 5

Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.

Step 6

Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).

Step 7

Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.