Marinated Venison Steak with Garlic Herb Butter is one of those recipes that just captures the spirit of a hearty, flavorful dinner. The tender texture of the venison combined with the rich, savory notes of garlic herb butter creates a truly memorable meal. This dish isn’t just about fulfilling a hunger—it’s about creating an experience that delights the senses.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Marinated Venison Steak with Garlic Herb Butter
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Marinated Venison Steak with Garlic Herb Butter

Marinated Venison Steak with Garlic Herb Butter

When I first tried this recipe, I was blown away by how easy it was to prepare. The marinade does all the hard work, infusing the steak with flavor while keeping it juicy. Whether you’re a seasoned cook or just starting, this dish offers a delightful balance of simplicity and sophistication. I promise, once you try Marinated Venison Steak with Garlic Herb Butter, it will quickly become a staple in your dinner repertoire!

Why You’ll Love This Recipe

Simple & Quick: With a bit of marinating time (4-12 hours), the actual cook time is just 8-12 minutes, making this dish a quick and impressive option for dinner.
Irresistible Flavor: The combination of tamari, balsamic vinegar, and fresh herbs gives the steak a mouthwatering taste that will have everyone asking for seconds.
Eye-Catching Appeal: The vibrant colors of the herbs combined with a juicy steak creates a beautiful presentation that’s perfect for impressing guests.
Flexible Serving: Enjoy it as a main course alongside sides like roasted vegetables or mashed potatoes, or slice it for a delicious steak sandwich.
Diet-Friendly Options: Gluten-free? Simply use tamari sauce, and you’re all set!

Ingredients You’ll Need

1 pound venison steaks: Venison is lean, providing a rich flavor. Look for steaks that are firm and bright red in color.
¼ cup olive oil: This helps in marinating the steak and adds moisture during cooking. Use extra virgin for the best flavor.
3 tablespoons tamari or soy sauce: Tamari is gluten-free; it adds a deep, savory flavor. Soy sauce can be substituted if gluten isn’t a concern.
1 tablespoon fresh lemon juice: It brightens the dish and balances the flavors. Fresh is always best!
2 tablespoons balsamic vinegar: Adds sweetness and tang. Look for high-quality balsamic for richer flavor.
½ tablespoon dijon mustard: A touch of heat and depth. It helps to emulsify the marinade.
1 tablespoon Worcestershire sauce: Offers a complex umami flavor that complements the venison beautifully.
3-4 garlic cloves minced: Garlic provides aromatic flavor that enhances the dish. Choose fresh cloves for the best taste.
½ teaspoon black pepper: A simple seasoning that brings out the natural flavors of the meat.
Lemon wedges for serving: Adds freshness when serving. They’re perfect for squeezing over the cooked steak!
4 tablespoons salted butter, room temperature: This is crucial for making the herb butter creamy and spreadable.
1 tablespoon chopped chives: Adds a mild onion flavor and beautiful color to the butter.
1 teaspoon fresh thyme leaves: Thyme enhances the dish with its earthy aroma and flavor profile.
1 garlic clove, minced: Yes, more garlic! Adds to the rich herb butter.
Pinch of salt: Enhances and balances all the flavors.
Pinch of black pepper: Just a bit more to amp up the seasoning in the butter.

How to Make Marinated Venison Steak with Garlic Herb Butter

Prepare the Marinade: In a large bowl, whisk together ¼ cup olive oil, 3 tablespoons tamari or soy sauce, 1 tablespoon fresh lemon juice, 2 tablespoons balsamic vinegar, ½ tablespoon dijon mustard, 1 tablespoon Worcestershire sauce, 3-4 minced garlic cloves, and ½ teaspoon black pepper until well combined. This mixture will not only tenderize but also infuse the steaks with incredible flavor.
Marinate the Steak: Add the 1 pound venison steaks to the marinade, turning to coat all sides. Cover it with plastic wrap and refrigerate for at least 4 hours, and up to 12-24 hours for more flavor. Just remember, anything longer than 24 hours may start changing the texture of the meat.
Prepare for Cooking: About 30 minutes before you’re ready to cook, pull the steaks from the marinade and let any excess drip off. Transfer the steaks to a clean plate to come to room temperature, which promotes even cooking.
Make the Garlic Herb Butter: In a small bowl, mix together 4 tablespoons room temperature salted butter, 1 tablespoon chopped chives, 1 teaspoon fresh thyme leaves, 1 minced garlic clove, and a pinch of salt and black pepper. This rich condiment will elevate your steak to a new level!
Heat the Skillet or Grill: Grab your cast iron skillet or grill and preheat over medium-high heat. If using a skillet, add 1 tablespoon of olive oil to prevent sticking; if grilling, make sure to grease the grates.
Cook the Steaks: Once hot, place the steaks on the surface. Cook for 4-6 minutes on each side, aiming for an internal temperature of 130°F for medium-rare. If the exterior of the steaks begins to char too quickly, reduce the heat slightly. Remember, the temperature will continue to rise about 5°F as they rest.
Rest and Finish: Transfer the steaks to a clean plate, adding a generous spoonful of garlic herb butter on top. Let them rest for about 5-10 minutes—this personal touch is crucial for maintaining juiciness.
Serve: Finally, serve with fresh lemon wedges and any remaining garlic herb butter. Just a squeeze of lemon adds something special to each bite!

Storing & Reheating

To store leftovers, wrap them tightly in plastic wrap or place in an airtight container, and refrigerate for up to 3 days. You can also freeze venison steaks for up to 3 months—just ensure they are well-sealed. When reheating, do so gently in a skillet over low heat to avoid drying them out, just until warmed through. Keep in mind, reheating may change the texture slightly, but a little drizzle of butter or broth can help refresh the flavors.

Chef’s Helpful Tips

Choosing the right cut is essential: Look for tender cuts like loin or tenderloin for the best experience.
Make sure the venison is at room temperature before cooking, ensuring even cooking throughout.
Always taste and adjust your seasoning; every palate is different!
If you’re short on time, even a quick 4-hour marinade will still give great flavor.
Don’t skip the resting period—this lets the juices redistribute throughout the steaks.

Marinated Venison Steak with Garlic Herb Butter offers the perfect blend of robust flavors and satisfying textures, all while being simple to prepare. With this dish, you not only dine but also create a memorable meal experience filled with comfort and warmth. As you gather around the table with family or friends, savor every bite and perhaps feel inspired to put your twist on the recipe!

Recipe FAQs

Can I use a different type of meat instead of venison?

Absolutely! This marinade works beautifully with beef, pork, or even chicken. Just be sure to adjust the cooking times based on the type of meat you choose—you might need to cook chicken a little longer.

How do I know when my venison is perfectly cooked?

Use a meat thermometer to check the internal temperature. For medium-rare venison, aim for 130°F, while 140°F will give you medium. Remember, it will continue to cook a bit while resting, so pull it off the heat just before it hits your desired temp.

can I marinate the steaks for longer than 12 hours?

While marinating for 24 hours is tempting, it can sometimes adversely affect the texture of the meat, making it mushy. Try to stick to the recommended time for the best flavor and texture.

Can I prepare the garlic herb butter ahead of time?

Yes! You can make the garlic herb butter a day in advance. Just store it covered in the refrigerator and take it out about 30 minutes before serving to allow it to soften.

More Main Dishes Recipes

Best Venison Marinade (For Steaks, Backstraps More)

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Marinated Venison Steak with Garlic Herb Butter

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Author: Anna
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

Try this Marinated Venison Steak with Garlic Herb Butter for a quick, scrumptious dinner! With marinated venison and a rich herb butter, it’s perfect for satisfying your cravings.

Ingredients

Scale

1 pound venison steaks
¼ cup olive oil
1 tablespoon olive oil for cooking
3 tablespoons tamari or soy sauce
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
½ tablespoon dijon mustard
1 tablespoon Worcestershire sauce
3–4 garlic cloves, minced
½ teaspoon black pepper
lemon wedges, for serving
4 tablespoons salted butter, room temperature
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 garlic clove, minced
pinch of salt
pinch of black pepper

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Instructions

In a large bowl or shallow dish, whisk together all the marinade ingredients.
Add the venison steaks and turn to coat all sides. Cover and refrigerate for 4-12 hours, no longer than 24 hours.
About 30 minutes before cooking, remove the steaks from the marinade and let excess drip off. Transfer to a clean plate and let them reach room temperature.
Meanwhile, prepare the garlic herb butter. In a small bowl, mix all the garlic herb butter ingredients until combined, then set aside.
Heat a cast iron skillet or grill over medium-high heat. If using a skillet, add the remaining olive oil. If grilling, grease the grates.
Once hot, cook the steaks for 4-6 minutes per side, or until internal temperature reaches 130°F for medium-rare. Adjust heat if necessary to avoid charring too quickly.
Transfer steaks to a clean plate and top with garlic herb butter. Let rest for 5-10 minutes before serving.
Serve with fresh lemon wedges and remaining garlic herb butter.

Notes

Marinating for at least 4 hours enhances flavor, but if you have more time, up to 24 hours is ideal.
Ensure steaks rest after cooking to retain juices for a more tender bite.
Adjust cooking time based on steak thickness for desired doneness.