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Marinated Venison Steaks

Marinated venison steak with gratin dauphinoise

We just had venison loin steaks about the size of a deck of cards (but thicker) and that was more than enough rich, flavourful meat. Venison is often paired with sweet sauces – often far too sweet. This one is sticky and rich, but not so horribly sweet. Just right. We ate this tonight with roast potatoes and vegetables and washed it down with an Austrian Blaufränkisch red, which because of its sprightly, mouthwatering acidity went with it surprisingly well.


Venison steaks (one per person – if you are only making two steaks, cut the marinade recipe in half)

1 Cup soy sauce (for the earthy intensity I used half light soy and half mushroom dark soy sauce)

1/2 Cup oil (sunflower recommended)

3 T molasses (I used dark, but use anything from light to blackstrap depending on your tastes)

1 T ground ginger

2 T Dijon mustard

3 cloves garlic, minced


Mix the marinade in a bowl large enough to hold all your steaks. Add the steaks and coat them in the marinade. Allow them to marinate for 1/2 hour to an hour. Then either barbecue them or broil them for 3-5 minutes per side (roughly) for rare to medium rare. Don’t cook beyond medium, as venison becomes very dry when overcooked.