I have more than just venison steak recipes, check out more game recipes at the end of the page.
If you have non-believers in your family; make one of my venison recipes – and see what they say. It will be “more please.”
Venison Steak Recipes
GRILLED VENISON STEAK RECIPE
2 lbs venison tenderloin steak (or back-strap)
1 quart apple cider
1-1/2 lbs bacon
3 cups homemade BBQ sauce
Cut the venison steak into chunks and place in a dish. Add the apple cider, making sure it covers all the meat. Let sit for two hours in the refrigerator. Remove the chunks and discard the cider. Dry off the chunks and place back in the dish. Pour barbecue sauce over all and put back into the refrigerator for another two hours.
Clean the grill grates and spray with vegetable oil. Wrap the chunks in bacon and secure with toothpicks. Grill venison on medium heat according to your personal preference; approximately 10 to 15 minutes. Turn often so they don’t burn.
What’s for dinner tonight? This venison steak recipe is great comfort food and down right delicious.
STEAK AND GRAVY
1 lb venison, cut into bite-sized pieces
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 pkg homemade dry onion soup mix
3/4 cup hot water
2 tsp Better Than Bouillon beef base
2 onions, sliced
1 cup mushrooms, sliced
2 TBS flour
1/4 cup hot water
Place a cast iron pan on medium-high heat. Rub venison cubs with vegetable oil and place in the hot skillet. Sprinkle with the garlic and onion powder. Just sear the outside of the meat, which takes approximately 1 to 2 minutes on each side.
Dissolve the beef base in the 3/4 cup hot water. Add this to the steak in the skillet along with the dry onion soup. Mix well and add the onions and mushrooms.
Cover and cook for 35 to 45 minutes, or until the vegetables are tender and the venison is cooked to your preference.
When the meat is cooked to your liking, mix the hot water and flour together. Add to the skillet and bring to a boil; simmering until thickened. Serve over mashed potatoes or rice. Shown with quartered potatoes and carrots.
You may also add 1/2 cup sour cream to this – making it taste more like stroganoff; serving over buttered noodles.
This recipe is delicious and is for tenderloin.
VENISON TENDERLOIN BAKE
2 lb venison tenderloins, back strap or chops
2 cups homemade soy sauce
3 cups homemade brown sugar, packed
2 tsp homemade garlic powder
2 tsp homemade onion powder
1/2 tsp homemade hot sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
15 bacon strips, each piece will be wrapped vertically around the tenderloin
Whisk the marinade ingredients; soy sauce, brown sugar, garlic and onion powder, hot sauce, salt and pepper in a bowl and pour into a resealable bag that the tenderloin will fit in. Add the tenderloin and make sure the piece of meat is covered in marinade. Place in the refrigerator overnight.
PREHEAT the oven to 350 degrees, spray a 9×13 inch pan with vegetable oil.
Take the venison out of the marinade. Wrap the bacon around the tenderloin girth, and cover entire tenderloin with bacon. Place carefully in the prepared pan and pour the reserved marinade over the entire tenderloin.
Bake (rare: 25-30 minutes; medium: 30-40 minutes; well done: 45-55 minutes) according to how you want the meat. Place on a grill or broil to crisp the outside of the tenderloin and the bacon.
Let the meat rest for at least 10 minutes and carve the width of the bacon slice, so each portion has a slice of crispy bacon around it.
VENISON IN BRANDY SAUCE
1-1/2 lb venison steak (backstrap)
3 TBS oil
1 TBS butter
1 TBS freshly ground black pepper
1/3 cup brandy
1/4 cup red wine
1 cup beef stock
1/3 cup sour cream
salt to taste
Melt butter and oil in a heavy skillet on medium-high. Cook steak to desired doneness (either medium rare or well done). Remove steaks and cover with foil to keep warm.
Reduce heat to medium and add shallot and 1 TBS freshly ground pepper to the pan; saute. Add brandy to the pan to deglaze and cook (while scraping) for 1 minute until it starts to thicken.
Add wine and beef stock and turn the heat back up to medium-high. Let simmer for 3 or 4 minutes and add the sour cream. Cook until it reaches a nice thick consistency.
Add steaks back to the pan and cook for 2 minutes. Serve.