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Marinated Venison Steaks

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“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.

by Sam Sifton·published 2014-11-04

Open original recipe

Dinner, Steaks And Chops, Main Course

Servings

6 servings

Total time

30 min

Calories / serving

870 kcal

Ingredients (11)

serves

1 1/2 cups extra-virgin olive oilolive-oil
3/4 cup soy saucesoy-sauce
1/2 cup red wine vinegarred-wine-vinegar
1/2 cup freshly squeezed lemon juice
1/4 cup Worcestershire sauceworcestershire
2 garlic cloves, peeled and crushedgarlic
1 1/2 teaspoons roughly chopped fresh parsleyparsley
2 tablespoons dry mustardmustard
2 1/4 teaspoons kosher salt, plus more as neededsalt
1 teaspoon black pepper, plus more as neededpepper
2 pounds venison loin or leg, cut into 6 steaksvenison

Instructions (2 steps)

01Combine 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.
02Heat 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.