Tired of doing the same old thing with our venison steaks - which is slap them on a really hot cast iron pan and sere! Our venison is good but wanted to use a tried and true marinade. Anyone got a good recipe? Thanks :lol:

I have a good one but it is kind of sweet. It really offsets the venison nicely. I really don't measure.

I mix some soy sauce about one glug of the bottle maybe a tablespoon or two??, wine ( can be red or white, doesn't matter) about two glugs of the bottle maybe about 1/2 cup, olive oil maybe around 2 or 3 tablespoons, again I just pour til it looks right, and a couple spoonfuls of honey and two cloves of crushed garlic (more if you like it garlicy). Taste it, should be a nice balance of sweet, acid and salty. If it is too sweet you can tone it down with squirt or two of lemon juice or more wine. Dump this in a ziploc baggie with the steaks and let em sit for anywhere from an hour to several. Slap on grill and yum. If you like spicy you can always add some crushed red pepper flakes to the mix.

this is for venison roast, but I can't see where you could adapt it for steaks:

Deer Roast Recipe

Ingredients
1 venison roast
1 cup white wine
1 cup dry onion flakes
1 cup dry parsley
Mrs. Dash’s Seasonings, salt, pepper.

Butterfly roast and open up. Mix dry onion flakes, a liberal amount of Mrs. Dash’s seasoning, salt and pepper and sprinkle on the meat. Roll it up and tie it closed. Place into tin foil and sit in fridge over night.

Preheat oven to 300 degrees. Salt and pepper the roast before browning in a cast iron pot. Add cup of white wine to the meat juices. Roast in oven until done.

**I have put a cup of beef broth to the roast before cooking in oven.

Don't know how this would work for steaks but it's great for a

roast: 1 pkg onion soup mix ; 1 [or 2] can of mushroom soup and 1 crock-pot. Soup mix is salty and I don't season with anything else. Serve with rice or mashed potatoes. So GOOD!!!!!!!

I do almost like Pollym's, but mine is 1 can tomato soup, 1 can of cream of mushroom, and 1 pack of the dreid onion soup.

As a matter of fact we are having the cubed Steak tonite

I put Meat Tend. on them,S&P and flour lightly.....fry them up in alittle EVOO..... Then take Cream Of Celery Soup plus 1 can of water....2 cans of mushrooms...cook slow for a few hrs.

I guess I'm like everyone else.... Cut it up to get the flavor in it better.......In a slow cooker.....use soups and dried onion mix or mushroons mixture...... I also like to cook the tenderloin rubbed with EVOO and put fresh Rosemary in with it!! Yummy!!

I like to take a leftover roast and make BBQ's with that...good too...

I use the oil, soy sauce, garlic and pepper like feline fanatic, but add a some ginger, either chopped fresh, from a jar or a big sprinkle of dry.

Family loves just basic Italian Dressing ( yep right out of the bottle) as a marinade

A good steak marinade....I use it for beef or venison....I don't measure, so you may want to add more or less of each ingredient depending on taste:

Worchester Sauce 2-3 tablespoons
Soy Sauce 1 tablespoon
Garlic Powder 1/2 teaspoon (or you can use fresh)
Steak Sauce - any brand sweet&spicey 2 tablespoons
Lemon Juice 3-4 tablespoons

Mix first 4 ingredients first, then stir in lemon juice. This makes enough to coat 2 large Delemonico steaks. You can lay them in a glass dish or SS pan or use a ziploc bag. Marinade a few hours or over night. Grill or pan fry.

Seven Seas® Italian Dressing
Found this out by accident...as one year we had a "gamey" venison... cut into strips, pan fry/saute/stir-fry with the Italian Dressing (or any favorite brand of one with oil, vinegar and spices). Could even make a light sauce with some cornstarch; add some veggies; serve over rice. Manga!

I have two recepies for marinade for jerky. One is really- really hot and the other is more mellow. I will have to look to find them.

Southwestern Marinade
1/3 cup soy sauce
1/3 cup vegetable oil
3 medium cloves garlic, minced or pressed
1 Tbsp dark brown sugar
1 Tbsp chili powder
2 tsp ground cumin
1/4 tsp cayenne pepper
Enough for 2 pounds of venison.

My Mom uses the italian dressing too!

I second this one. I cook a lot of venison and moose and usually just treat it the same way I would treat beef, except don't cook it quite as long or it dries out.

This recipe looks like what I use most often.

Venison roast. We were in Baja at a hotel and the menu said "roast meat" I asked what kind of meat and the waiter said,"It's in english, roast meat" I ordered it anyway not knowing if it was goat, dog whatever. It was meat roasted in salsa. I now use salsa in my crockpot or roasted for venison, elk or beef. Very good.
Cube it or you can shred it for tortillas.

These all sound yummy- can't wait for fall when my husband will hunt, although our last deer was a mule deer and I could definitely tell the flavor difference between it and a PA Whitetail.

Thank you all for your wonderful recipe responses. They all are very helpful and I am copying all to try in the future

Here is my favorite recipe - a Goulash Dish

2 Beef bullion cubes and 2 cups of water OR a can of Beef Broth with enough water to equal 2 cups liquid - have hot.
1 1/2 lbs (approx) meat - cut into small pieces
3 slices of bacon {or I just use a tablespoon or so of bacon grease (that I have frozen}
1 large onion - sliced - approx 1 cup
Combine the following seasonings in small bowl:
1 tablespoon paprika
1/4 teaspoon pepper
1/2 teaspoon marjoram
I don't add any salt as there is plenty in bullion cube or canned broth

Dice bacon and cook in pot slowly till well done (or just add bacon grease to pot). Remove bacon if used and set aside. Add onions to pot and heat until tender. Remove from pot and set aside. Increase heat and add meat and saute till brown on all sides - quickly saute small batches at a time.
Return all meat and onions (also cooked bacon if desired) to pot - Sprinkle combined spices over mixture, stir and cook for a couple of minutes. Add hot beef broth and stir. Bring to a boil, reduce heat, cover and simmer for at least 2 hours. I add vegetables such as potatoes and carrots.
This is a regular for us in the winter as I can put pot on top of wood stove and it just cooks at a low simmer. If you try this I hope you like it as much as we do!

Thanks for the recipe! I am making venison meatloaf tonight. I am adding a bit of salsa to it, hopin to spice it up...this deer kind of tastes "piney".

Pretty similar to my recipe, but no honey. I might have to try the honey next time!

DH marinades cube steak in mustard. Just plain old Frenches Mustard. then breads with flour and fries not quite done, takes out, makes gravy and then puts back in the gravy to simmer for a little while. very tender. and I am not a big venison fan. also puts onion in the gravy.

If frying the steak, I usually soak in buttermilk for several hours and then dip in seasoned SELF-RISING flour..
If cooking on the grill, I soak in Italian dressing.....

minced garlic
red wine vinegar
olive oil

Soaking in vinegar, then rinsing before cooking will tenderize and take away the strong, gamey smell and taste. Not exactly a marinade, but worth the trouble and inexpensive.

Instead of marinating, soak venison for 20-30 minutes in water w/white vinegar. Drain, rinse and place in crockpot or baking dish. Cover with coffee (stronger is better) and generously sprinkle on worchestershire sauce. Cook in crockpot or bake in 350 oven until fork tender.
Coffee & worchestershire sauce is also good for cooking beef roast.