Monday, June 27, 2011

Quick and simple venison steak marinades

I often have grand culinary plans for the venison in the freezer but in reality those plans are typically thwarted by habit when I rely on old familiar recipes for the frequent ‘friends-over-for-BBQ’ events. Venison Wellington is a firm favourite but when it comes to the BBQ I use an old standby marinade that just seems to work. It’s extremely simple and you can tweak proportions of the ingredients freely.

Marinade 1: Mix equal parts of balsamic vinegar, olive oil and soy sauce. Add chopped fresh garlic to taste and a generous squeeze of honey. The volume I am referring to here results in about 1.5 - 2 cups and can cover at least 4-6 large steaks. You need enough to coat each steak and I normally leave them in a ziplock or well packed non-metallic bowl. In other words you don’t need each steak to be ‘swimming’ in the marinade, just well wetted; olive oil and balsamic are pricy, so no need to be excessive. I have had venison steaks marinating in this for as little as 2 hours but my preference is for at least an 8 hour treatment, typically overnight if I plan properly. Rotate the steaks in the bowl or flip the bag once or twice during the marinating process to ensure thorough exposure.

Marinade 2: My latest favourite is even easier and preparation time is about 10 minutes. I give full credit for this simple recipe to my friend John, who served us ‘Cilantro Moose’ a week ago. I cut some inside-round Elk steaks today and gave them the same treatment.

Simply coat each steak with approximately a teaspoon of lemon juice, rubbed thinly over the surface of the steak. Chop enough cilantro to cover each steak, both sides. Each lemon-juiced steak is then sprinkled with a little oregano. In a non-metallic bowl I place a thin layer of chopped cilantro then a layer of steak, followed by alternating layers of meat and cilantro. Be generous with the cilantro, a $0.99 bunch of it thoroughly covered 6 steaks. Cover and leave in a cool place/fridge for at least 4 or 5 hours, then to the BBQ! Enjoy…

© Brian Joubert


  1. Brian, those both sound delicious and maybe will break me out of my food comfort zone. Thank you for distracting me from transcribing. Food is much more interesting.


  2. Thanks Sirina,

    I am in coding mode right now!

  3. Looks delicious! Looking forward to trying it out!

  4. Sounds delicious, Brian. My wife can't stand cilantro, though, so I'll need to come up with a modification...