Grilled Venison Steaks

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

• 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
• ¼ cup balsamic vinegar
• 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
• ½ cup olive oil, or more to taste
• 1 sprig fresh parsley, roughly chopped
• 4 leaves fresh basil, roughly chopped

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.