Best 7 Marinated Venison Loin Steaks With Onions And Sweet Peppers Recipes
Marinated venison loin steaks with onions and sweet peppers is a delightful dish that brings together the richness of venison with the vibrant flavors of sautéed vegetables. This recipe is not only delicious but also healthy, as venison is a lean meat that is low in fat and high in protein. Whether you are an experienced cook or just starting out, this easy-to-follow recipe will guide you through the steps of creating a flavorful and satisfying meal that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up the venison we had in our freezer. We don't like the 'gamey' taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight so it really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
VENISON STEAK WITH PEPPERS AND ONIONS
This is my brother Bob's recipe. I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this. Know what? It was delicious! He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.
Provided by Barbara Z.
Categories Meat and Poultry Recipes Game Meats Venison
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
- Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
- Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 11 g, Cholesterol 96.4 mg, Fat 9.8 g, Fiber 2.1 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 2069 mg, Sugar 3.4 g
INSTANT POT VENISON STEAK WITH ONIONS & PEPPERS
This Instant Pot venison steak is tender, juicy, and mixed with sweet, flavorful onions & peppers!
Provided by Hoorah To Health
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Cut the venison, onion, and peppers into slices.
- Mix the onion powder, garlic powder, cayenne pepper, salt and black pepper together and season the meat.
- Set the Instant Pot to saute on high. Once ready, add the oil and venison. Cook for 5 minutes or until browned.
- Mix in the broth, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot to remove any browned bits. This will add more flavor!
- Add the onions and peppers.
- Lock the lid into place and seal the vent. Set to pressure cook on high for 15 minutes.
- Once finished, let the pressure naturally release for 10 minutes, then quick release by moving the valve to the vent position. Once the float valve drops, carefully remove the lid.
Nutrition Facts : ServingSize 8, Calories 235 kcal, Carbohydrate 6 g, Protein 36 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 298 mg, Fiber 2 g, Sugar 4 g
OUTRAGEOUSLY WONDERFUL MARINATED VENISON STEAKS
This recipe is from Taste of Home and it's the most wonderful marinade for venison that I've ever tried! It's great with venison steaks and tenderloins, but I'm sure it would be fabulous with beef also. I get better results if I grill my steaks rather than broil, but that's just me. It's the only way I've been able to keep venison steaks tender and juicy - you won't be disappointed either! I often double the marinade recipe so that I have plenty for marinating, basting and for serving. I have not included the marinating time in the prep time, but it's best if marinated overnight.
Provided by Jenny Rowan
Categories Deer
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place venison in a large Ziploc bag.
- In a bowl, combine all of the remaining ingredients.
- Pour half over the venison; seal bag and turn to coat.
- Refrigerate overnight.
- Refrigerate remaining marinade.
- Drain and discard marinade from the steaks.
- Broil steaks 3-4 inches from the heat for 4 minutes.
- Turn; baste with reserved marinade.
- Broil 4 minutes longer.
- Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
- I prefer to grill venison to medium-rare at most so that it remains tender.
- Serve steaks with more of the reserved marinade.
- YUMMY!
MARINATED VENISON STEAKS
"Thanksgiving here is about hunting rather than football," said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt. You'll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state's history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except venison in a large bowl. Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
- Heat broiler, stovetop grill pan or grill. Remove venison from marinade and season with salt and pepper. Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side. Allow venison to rest for 5 minutes before serving.
Nutrition Facts : @context http, Calories 870, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 18 grams, Sodium 1920 milligrams, Sugar 2 grams, TransFat 1 gram
SWEET PEPPER VENISON STIR-FRY
"Every year our friends have a game feed where everyone brings a different wild dish," says Kathy Gasser of Waukesha, Wisconsin. "This one knocked their socks off-they almost licked the wok clean!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Nutrition Facts :
VENISON STEAK MARINADE
This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!
Provided by JustJan
Categories Deer
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients together in a small measuring cup.
- Place venison steaks in a large zip lock bag.
- Pour marinade over steaks and seal bag.
- Place bag in a flat casserole dish so that the steaks are in a single layer.
- Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
- Drain marinade and grill steaks to desired doneness.
- I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Tips:
- To tenderize the venison loin steaks, marinate them in a mixture of olive oil, red wine vinegar, Worcestershire sauce, garlic, thyme, rosemary, salt, and pepper for at least 4 hours, or overnight.
- Use a heavy-duty skillet or grill pan to sear the steaks. This will help to create a nice crust and prevent the steaks from sticking.
- Cook the steaks over medium-high heat for 3-4 minutes per side, or until they reach your desired doneness. For medium-rare, the internal temperature should be 135 degrees Fahrenheit.
- While the steaks are cooking, sauté the onions and sweet peppers in a separate skillet. Season them with salt, pepper, and garlic powder.
- Serve the steaks immediately with the sautéed onions and peppers. You can also serve them with mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This recipe for marinated venison loin steaks with onions and sweet peppers is a delicious and easy-to-make meal. The venison steaks are tender and flavorful, and the sautéed onions and peppers add a nice sweetness and crunch. This dish is perfect for a weeknight dinner or a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for both experienced and beginner cooks. The marinade helps to tenderize the venison, and the sautéed onions and peppers add a delicious flavor and texture. Whether you're cooking for a crowd or just yourself, this recipe is sure to be a hit.
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