Michigan 
Deer meat, known as venison, is extremely lean with an earthy, rich taste and a smooth, firm texture. In 11th century England, venison was an extremely high-status food, as deer were reserved for lords to hunt. The term venison comes from the Latin venari meaning “to hunt or pursue” and refers to this period of English history. In the United States, deer are a highly successful game species, with a large population, particularly in the Northeast and Midwest. Venison steak can be prepared a variety of ways such as pan-fried, or, as in this recipe, marinated and grilled.
Recipe Servings: 2
+ 5 hours 5 minutes resting
Ingredients
- 1 Tbsp fresh lemon juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 tsp garlic, minced
- 1/2 tsp ground black pepper
- 1/4 cup dry red wine
- 1½ lbs venison steaks
- 3 Tbsp olive oil
Directions
- Stir together the lemon juice, Worcestershire sauce, soy sauce, garlic, pepper, and wine in a small bowl to create the marinade.
- Combine the venison and marinade in a resealable plastic bag. Seal the bag and chill it in the refrigerator, lying flat, for at least 5 hours. Flip the bag over about every hour.
- Remove the bag of steaks from the refrigerator and drain.
- Preheat a grill to high heat. Let the steaks rest at room temperature while the grill heats up.
- Rub olive oil on both sides of the steaks and place them on the hot grill.
- Grill, undisturbed, for 3–4 minutes.
- Flip the steaks and continue grilling for about 4–5 minutes, until medium rare.
- Transfer the steaks to a platter and let them rest for 5–10 minutes before serving.
Recipe introduction and directions © Copyright 2016-2026 World Trade Press. All rights reserved.
Recipes and food information are shared for cultural and educational purposes. Results may vary based on ingredients, equipment, and individual cooking skill. Always follow proper food safety practices and use care with sharp tools and hot surfaces.
Check all ingredients for possible allergens before preparing or serving any dish. World Trade Press has not tested every recipe and cannot guarantee results, accuracy, or safety.