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Emily’s Marinated Venison Steaks Recipe

This venison fillet recipe is made with a delicious marinade. One afternoon I threw it out because we needed to use up some venison in the freezer. We don’t like the gamey taste of certain meats and this marinade worked! I find it best to marinate the meat overnight so it absorbs the flavors.

citrus marinade for venison

Here is a recipe for Emily’s Marinated Venison Steaks:


  • 4 venison steaks (about 6-8 oz each)
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme


  1. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, brown sugar, black pepper, rosemary, and thyme until well combined.
  2. Place the venison steaks in a shallow dish or large resealable plastic bag.
  3. Pour the marinade over the steaks, making sure they are fully coated. Cover the dish or seal the bag and refrigerate for at least 4 hours or up to 24 hours.
  4. Preheat the grill to medium-high heat.
  5. Remove the steaks from the marinade and discard the remaining marinade.
  6. Place the steaks on the grill and cook for 3-4 minutes per side for medium-rare, or longer if desired.
  7. Let the steaks rest for a few minutes before serving.

Enjoy your delicious and flavorful marinated venison steaks!

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