Grilled Venison Steaks - the Recipe

Contributed By: Kay Davis


The marinade is what makes this recipe. Fresh herbs are added to the dressing to give a more intense flavor to the steaks as they marinade.
2 pounds of venison steaks, cut about 1/2 inch thick
1 bottle Italian salad dressing (8 ounce)
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons of fresh basil, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper


Tenderize the steaks with a mallet, so they're about half their original thickness. Combine the salad dressing with the other ingredients, and pour over the steaks in a glass, stainless steel or plastic container. Stir the Italian dressing marinade into the steaks, making sure it contacts every surface.
Preheat the grill to medium high, and cook the steaks over direct, medium high heat for 2 to 3 minutes on each side for medium rare to medium steaks...longer for well done. Remember that these steaks are thin, so it won't take much time to grill them.
Serve the Grilled Venison Steaks With...
...a green salad (served with Italian dressing, of course), grilled red bell peppers, a baked potato and Italian bread. Mix up some olive oil dip for the bread by adding chopped fresh basil, rosemary and garlic to 1/4 cup of extra virgin olive oil. It's better than butter!

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