12 Delicious Emilys Marinated Venison Steaks Recipes

Hungry for a game-changing dinner that’ll impress your family and friends? Look no further! Our roundup of 12 Delicious Emily’s Marinated Venison Steaks Recipes is here to transform your meals into unforgettable feasts. Whether you’re craving something smoky, sweet, or packed with herbs, we’ve got a marinade that’ll make your venison steaks the star of the table. Dive in and discover your next favorite recipe!

Emily’s Classic Marinated Venison Steak

Many of you have asked for my go-to venison recipe, and today, I’m sharing Emily’s Classic Marinated Venison Steak. It’s a dish that reminds me of cozy family dinners and the thrill of cooking game meat to perfection.

Ingredients

• 2 lbs venison steak (about 1 inch thick)
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A couple of sprigs of fresh rosemary
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp honey
• A pinch of salt and freshly ground black pepper

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, rosemary, soy sauce, Worcestershire sauce, honey, salt, and pepper until well combined.
2. Add the venison steaks to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F) for direct grilling.
4. Remove the steaks from the marinade, letting excess drip off. Discard the marinade.
5. Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F. Tip: Avoid moving the steaks too much to get those perfect grill marks.
6. Let the steaks rest for 5 minutes before slicing against the grain. Tip: Resting allows the juices to redistribute, ensuring a moist bite.
7. Serve immediately. Tip: Pair with a bold red wine to complement the rich flavors of the venison.

Beautifully marinated and grilled, these venison steaks are tender with a slightly sweet and savory crust. Try serving them over a bed of wild rice or with roasted root vegetables for a hearty meal that celebrates the essence of game meat.

Grilled Emily’s Marinated Venison Steak with Herbs

Yesterday, I stumbled upon a family recipe that’s been a game-changer for my summer grilling sessions—Grilled Emily’s Marinated Venison Steak with Herbs. It’s a dish that brings back memories of family reunions and the irresistible aroma of herbs mingling with the smoky grill. Trust me, once you try this, it’ll become a staple in your recipe collection.

Ingredients

• 2 lbs venison steak (about 1 inch thick)
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A couple of sprigs of fresh rosemary
• A handful of fresh thyme
• 1/2 cup of red wine vinegar
• 1 tbsp of honey
• A pinch of salt and freshly ground black pepper

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, red wine vinegar, honey, salt, and pepper until well combined.
2. Add the venison steak to the bowl, ensuring it’s fully coated in the marinade. Toss in the rosemary and thyme. Cover and let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat, about 375°F. This ensures a perfect sear without burning the herbs.
4. Remove the steak from the marinade, letting excess drip off. Grill for about 5 minutes on each side for medium-rare, or adjust time based on your preference.
5. Let the steak rest for 5 minutes before slicing against the grain. This keeps it juicy and tender.

Grilled to perfection, this venison steak boasts a herbaceous crust with a tender, juicy interior. Serve it alongside a crisp salad or roasted vegetables for a meal that’s as nutritious as it is delicious. The combination of herbs and the slight sweetness from the honey creates a flavor profile that’s simply unforgettable.

Emily’s Marinated Venison Steak with Red Wine Sauce

Just last weekend, I found myself staring at a beautiful cut of venison steak in my fridge, a gift from a hunting trip my partner went on. It’s not every day you get to cook something so special, so I decided to marinate it and pair it with a rich red wine sauce. Here’s how I turned that venison into a meal we’re still talking about.

Ingredients

• 1 venison steak (about 1 lb)
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 cup of red wine (something you’d drink)
• A tablespoon of butter
• A pinch of salt and pepper
• A sprig of rosemary

Instructions

1. Start by marinating the venison steak. Rub it with minced garlic, a splash of olive oil, and a pinch of salt and pepper. Let it sit for at least 30 minutes in the fridge. Tip: The longer it marinates, the more flavorful it’ll be.
2. Heat a skillet over medium-high heat. Once hot, add the steak. Cook for about 4 minutes on each side for medium-rare. Tip: Venison cooks faster than beef, so keep an eye on it.
3. Remove the steak from the skillet and let it rest on a plate. In the same skillet, pour in the red wine and add the rosemary sprig. Let it simmer until it reduces by half, about 5 minutes. Tip: Scrape the bottom of the skillet to get all those tasty bits into the sauce.
4. Stir in the tablespoon of butter until the sauce is glossy. Pour over the rested steak.

Marvel at how the red wine sauce complements the gamey richness of the venison, creating a dish that’s both elegant and deeply satisfying. Serve it with a side of roasted root vegetables to round out the meal.

Slow-Cooked Emily’s Marinated Venison Steak

Growing up in a family where hunting was more than just a hobby, it was a way to connect with nature and put food on the table, I’ve always had a special place in my heart for venison. Today, I’m sharing a recipe that’s close to my heart, a dish that marries the robust flavors of venison with the tenderness that only slow cooking can achieve.

Ingredients

• 2 lbs of venison steak, cut into chunks
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 cup of red wine (the kind you’d drink, not cook with)
• A handful of fresh rosemary
• 2 tbsp of balsamic vinegar
• Salt and pepper, just enough to season

Instructions

1. Start by marinating the venison chunks with minced garlic, a splash of olive oil, and the red wine in a large bowl. Let it sit in the fridge overnight, or at least for 4 hours if you’re short on time. Tip: The longer it marinates, the more tender and flavorful the meat will be.
2. Heat a large skillet over medium-high heat and sear the venison chunks on all sides until they’re nicely browned, about 3 minutes per side. Tip: Don’t overcrowd the pan; work in batches if necessary to ensure each piece gets a good sear.
3. Transfer the seared venison to your slow cooker and add the rosemary, balsamic vinegar, and a bit of salt and pepper. Pour in the remaining marinade and give everything a gentle stir.
4. Set your slow cooker to low and let it work its magic for 6-8 hours. Tip: If you’re around, give it a stir halfway through to make sure all the flavors are mingling nicely.

Rich in flavor and falling apart tender, this venison steak is a testament to the beauty of slow cooking. Serve it over a bed of creamy mashed potatoes or alongside some roasted root vegetables for a meal that feels like a hug from the inside out.

Emily’s Marinated Venison Steak with Garlic Butter

Very few things bring me as much joy as a perfectly marinated piece of venison, especially when it’s paired with a rich garlic butter that melts just right over the top. I remember the first time I tried this combination at a friend’s cabin in the woods, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 venison steaks, about 1 inch thick
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A couple of sprigs of fresh rosemary
• 1/2 cup of soy sauce
• 1/4 cup of balsamic vinegar
• 2 tbsp of honey
• 1/2 stick of butter, softened
• A pinch of salt and freshly ground black pepper

Instructions

1. In a large bowl, whisk together the olive oil, minced garlic, rosemary, soy sauce, balsamic vinegar, and honey until well combined.
2. Add the venison steaks to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Remove the steaks from the marinade, letting excess drip off, and season both sides with salt and pepper.
5. Grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Tip: Avoid moving them around too much to get those perfect grill marks.
6. While the steaks are grilling, mix the softened butter with any remaining minced garlic and a pinch of salt to create your garlic butter.
7. Once the steaks are done, let them rest for 5 minutes before topping each with a dollop of garlic butter. Tip: The resting time allows the juices to redistribute, making the steak juicier.
8. Serve immediately, slicing against the grain for the most tender bites. Tip: Pair with a side of roasted vegetables or a crisp salad to balance the richness.

Here’s the thing about this dish—the marinade tenderizes the venison beautifully, while the garlic butter adds a luxurious finish that’s hard to resist. It’s a game-changer for any meat lover’s repertoire.

Emily’s Spicy Marinated Venison Steak

Growing up in a family that cherished hunting, venison was a staple in our household, and Emily’s Spicy Marinated Venison Steak is a recipe that brings back those cozy, flavorful memories. It’s a dish that’s close to my heart, perfect for those who love a little heat with their meat.

Ingredients

• 1.5 lbs of venison steak, sliced into 1-inch thick pieces
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A couple of tablespoons of soy sauce
• 1 teaspoon of crushed red pepper flakes
• 1/2 cup of apple cider vinegar
• A pinch of salt
• A dash of black pepper

Instructions

1. In a large bowl, combine the venison steak pieces with olive oil, minced garlic, soy sauce, crushed red pepper flakes, apple cider vinegar, salt, and black pepper. Mix well to ensure each piece is evenly coated. Tip: Letting the meat marinate overnight in the fridge will deepen the flavors.
2. Heat a grill or skillet over medium-high heat (about 375°F) and cook the venison for about 4 minutes on each side for medium-rare. Tip: Avoid moving the steak around too much to get a nice sear.
3. Once cooked to your liking, remove the venison from the heat and let it rest for 5 minutes before slicing. Tip: Resting the meat allows the juices to redistribute, ensuring every bite is succulent.

Kicking back with a plate of this spicy marinated venison steak, you’ll notice how the heat from the pepper flakes perfectly balances the richness of the meat. Serve it over a bed of wild rice or alongside roasted vegetables for a meal that’s as hearty as it is flavorful.

Emily’s Marinated Venison Steak with Mushroom Sauce

Many evenings, I find myself craving something hearty yet sophisticated, and that’s when Emily’s Marinated Venison Steak with Mushroom Sauce comes to mind. It’s a dish that feels like a warm hug, with its rich flavors and tender meat, perfect for those nights when you want to treat yourself.

Ingredients

• 1.5 lbs venison steak, about 1 inch thick
• A generous splash of red wine vinegar
• 2 tbsp olive oil
• A couple of garlic cloves, minced
• 1 tsp dried rosemary
• Salt and freshly ground black pepper, to your liking
• 1 cup sliced mushrooms
• 1/2 cup beef broth
• A dollop of butter
• 1 tbsp all-purpose flour

Instructions

1. In a bowl, mix the venison steak with red wine vinegar, olive oil, minced garlic, rosemary, salt, and pepper. Let it marinate in the fridge for at least 4 hours, or overnight for deeper flavor.
2. Heat a skillet over medium-high heat and sear the marinated venison for about 4 minutes on each side for medium-rare. Tip: Let the meat rest for 5 minutes before slicing to keep it juicy.
3. In the same skillet, add a bit more olive oil if needed, and sauté the mushrooms until they’re golden and tender, about 5 minutes.
4. Sprinkle flour over the mushrooms, stir well, and gradually add beef broth to create a smooth sauce. Tip: Keep stirring to avoid lumps for a silky sauce.
5. Finish the sauce by stirring in a dollop of butter until it’s melted and the sauce is glossy. Tip: The butter adds a rich depth to the sauce, so don’t skip it!
6. Slice the rested venison against the grain and serve topped with the mushroom sauce.

Zesty and rich, this venison steak is perfectly complemented by the earthy mushroom sauce. Try serving it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Emily’s Marinated Venison Steak and Vegetables Skewers

Unbelievable how a simple marinade can transform venison into something so tender and flavorful, right? I stumbled upon this recipe during a weekend getaway in the Rockies, where a local hunter shared his secret to the perfect venison skewers. Now, it’s a staple in my summer grilling rotation.

Ingredients

• 1.5 lbs venison steak, cut into 1-inch cubes
• A couple of bell peppers, any color, chopped into chunks
• 1 red onion, cut into wedges
• A splash of olive oil
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• A pinch of black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, and black pepper. This is your marinade.
2. Add the venison cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Thread the marinated venison, bell peppers, and red onion onto the soaked skewers, alternating between meat and veggies.
4. Preheat your grill to medium-high heat, about 375°F. Grill the skewers for 4-5 minutes per side for medium-rare, or until your desired doneness.
5. Let the skewers rest for 5 minutes before serving. This allows the juices to redistribute, making the meat even more tender.

Marvel at how the honey in the marinade caramelizes on the grill, giving the venison a slightly sweet, smoky crust. The veggies add a nice crunch and freshness, making each bite perfectly balanced. Try serving these skewers over a bed of wild rice or with a side of grilled corn for a complete meal.

Emily’s Marinated Venison Steak with Blueberry Glaze

Last weekend, I stumbled upon a game-changing recipe that’s perfect for those who love a sweet and savory combo. Emily’s marinated venison steak with blueberry glaze is not just a dish; it’s a conversation starter, blending wild game with the sweetness of summer berries. Trust me, your taste buds are in for a treat.

Ingredients

• 2 venison steaks, about 1 inch thick
• A good glug of olive oil
• A couple of garlic cloves, minced
• A splash of balsamic vinegar
• A handful of fresh blueberries
• A tablespoon of honey
• A pinch of salt and freshly ground black pepper

Instructions

1. Start by marinating the venison steaks. In a bowl, mix the olive oil, minced garlic, balsamic vinegar, salt, and pepper. Coat the steaks evenly and let them sit in the fridge for at least 2 hours, or overnight for deeper flavor.
2. While the grill heats up to medium-high (about 375°F), let’s make the blueberry glaze. In a small saucepan, combine the blueberries and honey. Cook over low heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 10 minutes.
3. Grill the marinated venison steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Tip: Let the steaks rest for 5 minutes before slicing to keep them juicy.
4. Brush the steaks generously with the blueberry glaze during the last minute of grilling for a caramelized finish.
5. Serve the steaks with an extra drizzle of glaze on top. Tip: Pair with a side of roasted sweet potatoes or a crisp green salad to balance the richness.

The venison comes out incredibly tender with a hint of garlic and vinegar, perfectly complemented by the sweet and tangy blueberry glaze. This dish is a bold twist on classic steak that’s sure to impress at any dinner party.

Emily’s Marinated Venison Steak with Rosemary and Thyme

Unbelievable as it may seem, I stumbled upon this venison recipe during a chilly autumn hunting trip with friends. The combination of rosemary and thyme not only brings out the rich flavors of the venison but also fills your kitchen with an aroma that’s downright heavenly.

Ingredients

• 2 venison steaks, about 1 inch thick
• A couple of sprigs of fresh rosemary
• A couple of sprigs of fresh thyme
• 1/4 cup of olive oil
• A splash of balsamic vinegar
• 2 cloves of garlic, minced
• 1 tsp of salt
• 1/2 tsp of black pepper

Instructions

1. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create your marinade.
2. Place the venison steaks in a shallow dish and pour the marinade over them, making sure each steak is well coated.
3. Add the rosemary and thyme sprigs to the dish, tucking them around the steaks for maximum flavor infusion.
4. Cover the dish with plastic wrap and let the steaks marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
5. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
6. Remove the steaks from the marinade, letting any excess drip off, and grill for about 5 minutes on each side for medium-rare, or until they reach your desired doneness.
7. Let the steaks rest for 5 minutes before slicing against the grain to ensure they’re juicy and tender.

Here’s the thing about this dish: the marinade works its magic to tenderize the venison, while the herbs add a rustic, earthy note that’s simply irresistible. Serve it with a side of roasted root vegetables or a crisp salad to round out the meal.

Emily’s Marinated Venison Steak with Balsamic Reduction

Growing up in a family that cherished hunting season, I’ve always had a soft spot for venison. There’s something about the rich, gamey flavor that takes me back to those chilly autumn evenings. Today, I’m sharing my go-to recipe for marinated venison steak with a balsamic reduction that’s sure to impress.

Ingredients

• 2 venison steaks, about 1 inch thick
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A couple of sprigs of fresh rosemary
• 1/2 cup of balsamic vinegar
• A pinch of salt and freshly ground black pepper
• 1 tbsp of honey

Instructions

1. In a bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, and pepper to create the marinade.
2. Place the venison steaks in a resealable bag and pour the marinade over them. Seal the bag and let it sit in the fridge for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
4. Remove the steaks from the marinade, letting excess drip off, and grill for about 5 minutes on each side for medium-rare, or until your desired doneness.
5. While the steaks grill, simmer the balsamic vinegar and honey in a small saucepan over low heat until it reduces by half, about 5 minutes, stirring occasionally.
6. Let the steaks rest for 5 minutes before slicing against the grain, then drizzle with the balsamic reduction.

Every bite of this venison steak is a perfect balance of savory and sweet, with the balsamic reduction adding a glossy, tangy finish. Serve it over a bed of wild rice or alongside roasted vegetables for a meal that feels both rustic and refined.

Emily’s Marinated Venison Steak with Honey Mustard Sauce

After a long day of hiking through the woods last fall, I stumbled upon a recipe that would change my game nights forever—Emily’s Marinated Venison Steak with Honey Mustard Sauce. It’s the perfect blend of wild and sweet, a dish that brings the essence of the outdoors right to your dinner table.

Ingredients

• 2 venison steaks (about 1 inch thick)
• A generous splash of olive oil
• 3 cloves of garlic, minced
• A couple of sprigs of fresh rosemary
• 1/4 cup of soy sauce
• 2 tbsp of honey
• 1 tbsp of Dijon mustard
• A pinch of salt and pepper

Instructions

1. In a bowl, whisk together the olive oil, minced garlic, rosemary, soy sauce, honey, and Dijon mustard to create your marinade. Tip: Letting the marinade sit for 5 minutes before adding the steak helps the flavors meld.
2. Place the venison steaks in a resealable bag and pour the marinade over them. Seal the bag and let it marinate in the fridge for at least 4 hours, flipping halfway through. Tip: For deeper flavor, marinate overnight.
3. Preheat your grill to medium-high heat (about 375°F). Remove the steaks from the marinade, letting the excess drip off, and season both sides with salt and pepper.
4. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Tip: Let the steaks rest for 5 minutes before slicing to keep them juicy.

How the honey mustard sauce caramelizes on the grill is nothing short of magic, creating a sticky, sweet crust that contrasts beautifully with the tender, gamey venison. Serve it sliced over a bed of wild rice or alongside roasted root vegetables for a meal that’s as hearty as it is refined.

Conclusion

Unlock the flavors of the wild with our roundup of 12 Delicious Emily’s Marinated Venison Steaks Recipes! Each recipe is a testament to the versatility and rich taste of venison, perfect for home cooks looking to impress. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the culinary inspiration by pinning this article on Pinterest!