This marinade recipe works great on just about any cut of venison. Use it on venison steaks (if salt and pepper won't suffice), venison skirt steak for fajitas, venison kabobs, etc. It's also an excellent go-to marinade when you want to finish up the last of the venison in your freezer.
Yield: Approximately 2 cups marinade
Total time: 10 minutes + marinating time
- ½ cup Worcestershire sauce
- ½ cup soy sauce
- Juice of 1 lime
- ½ cup diced yellow onion
- 1 tablespoon Dijon mustard
- 4 sprigs thyme, stems removed
- ½ teaspoon ground black pepper
- Whisk all ingredients, except venison, together in a bowl until well blended. (Or use a food processor to make quick work of the marinade and finely chop the onions.)
- Place venison marinade in a resealable zip-top plastic bag. Remove any excess air from bag and then close it tightly. Gently massage the bag to ensure all the venison is covered in marinade.
Note: If you choose to marinate your venison in a bowl, use a non-reactive bowl. Common non-reactive materials include stainless steel, ceramic, glass, plastic or wood. Copper, aluminum or cast-iron bowls may react with the acids in the marinade, causing an undesirable metallic taste.
- Marinate venison in refrigerator for at least 2 hours or overnight.
- About 30 minutes prior to cooking, remove marinated venison from refrigerator and allow to come to room temperature. Thinner cuts of venison (less than 1 inch thick) can go directly to the grill.
- Remove venison from marinade and shake off excess. Discard marinade.
- If grilling venison steaks, pat them dry with a paper towel before placing on preheated grill. Grill steaks on medium-high heat to preferred doneness. About 4-5 minutes per side for medium rare. Let venison steaks rest for 5-10 minutes before serving.