Grilling Venison 

Grilling venison and other wild game is really not very different from grilling hamburgers and hot dogs. If you have cooked wild game before, the main difference in the cooking is that wild game has a tendency to contain less fat than domesticated meat. For this reason, it requires more marinating, more basting and less cooking time.

Grilling venison can be done like beef or lamb is done but it takes long marinating and more frequent basting. Let venison hang two to three weeks before cooking. You can grill steaks quickly but marinate the less tender cuts before grilling. Marinating venison adds to the flavor but also adds to the fat in the meat if marinade has oil in it.

Grilling venison outdoors, especially over hot charcoals produces very tasty meat. Because of the low content of fat in deer meat, careful attention must be given not to dry the meat out. When grilling do not puncture the meat with a fork or knife allowing valuable moisture to drain out; use tongs to turn. Be careful not to overcook the meat, also causing dryness.


  • ½ Cup olive oil
  • 2/3 Teaspoon dried marjoram
  • 2/3 Teaspoon dried rosemary
  • 2/3 Teaspoon dried thyme
  • 6 Cloves fresh garlic, cut in half
  • 1 ½ Pounds boneless venison
  • ¼ Cup minced fresh garlic
  • ¼ Cup minced shallots
  • 2 Tablespoons olive oil
  • 2 Cups Marsala wine
  • ¼ Cup balsamic vinegar
  • ¼ Cup canned green peppercorns, drained
  • 6 Ounces dried apricots, cut in small pieces
  • 2 Quarts undiluted canned beef broth
  • Salt/ pepper to taste

Combine ½ cup olive oil, marjoram, rosemary, thyme and 6 garlic in a large bowl; stir to blend.

Add venison and turn to coat meat; cover and refrigerate for 24 hours to marinate turning occasionally.

Sauté ¼ cup garlic and shallots in 2 tablespoons olive oil until brown; add wine, vinegar, peppercorns and apricots.

Add broth and bring to a boil; reduce heat and simmer until thick.

Add salt and pepper to taste; set aside and keep warm.

Drain venison and discard marinade.

Cook over medium hot coals for about 25 minutes or until thickest part registers 150F degrees on meat thermometer.

Serve venison sliced thin with warm apricot glaze recipe.


  • 1 Cup ketchup
  • 2 Teaspoons prepared mustard
  • ½ Teaspoon Worcestershire sauce
  • 2 Envelopes (.7 ounce) Italian salad dressing mix
  • 1/3 Cup olive oil
  • 1 ½ Cups red wine
  • 4 to 6 Pounds venison steak

Combine and blend ketchup, Worcestershire sauce, Italian salad dressing, olive oil and red wine.

Poke the steaks with a fork and place in a zip lock bag.

Pour marinade over the steaks, zip up tightly and refrigerate 8 hours or more.

Remove steaks from liquid and reserve marinade.

Place meat over medium hot coals; 10 to 15 minutes on each side basting with reserved marinade.

Cook until center reads 150F degrees on meat thermometer.

Boil remaining marinade and serve with steaks or serve your favorite sauce.


  • 4 Full tablespoons grated horseradish
  • 2 Tablespoons vinegar
  • 1 Teaspoon prepared mustard
  • 6 Tablespoons sour cream
  • 1 Teaspoon salt
  • 1/8 Teaspoon fresh ground black pepper

Combine and mix altogether; serve with beef.

When grilling venison it is always good to marinate the meat first. It adds flavor and tenderness. The following wild game marinade is very good for venison steaks.


  • 1 Large diced onion
  • 2 Bay leafs
  • 10 Black crushed peppercorns
  • 6 Whole cloves
  • 1 Small bunch chopped parsley
  • ½ Teaspoon thyme
  • 2 Cloves minced garlic
  • ½ Teaspoon rosemary
  • 1 Cup red wine
  • 1 Cup cooking oil
  • ¼ Cup wine vinegar
  • 1 Teaspoon salt
  • 1 Tablespoon sugar

Combine and mix all ingredients; marinate meat from 1 to 3 days.

Drain meat and place over medium hot coals.


Grilling venison on outdoor charcoal grill produces a delicious steak. This bourbon steak recipe is also very good when cooked under a hot oven broiler.

  • 2 Pounds deer steak
  • ½ Cup soy sauce
  • ¾ Cup cooking oil
  • 2 Medium sliced onions
  • 3 Large cloves minced garlic
  • 2 Tablespoons minced gingerroot
  • 2 Tablespoons dark brown sugar
  • ¼ Teaspoon hot pepper sauce
  • ¾ Cup bourbon

Trim all visible white from meat; place steak in a zip lock bag. (Or shallow dish)

Combine and mix remaining ingredients; pour over steak in zip lock bag.

Refrigerate meat and marinade 1 to 2 days.

Cook on hot grill about 8 minutes on each side or until steak is done.


  • 1 ½ Pounds venison steak (Cut in 1 ½ inch cubes)
  • 2 Onions (Cut in chunks)
  • 1 Carton cherry tomatoes
  • 1 Green bell pepper (Cut in strips lengthwise)


  • ½ Cup Worcestershire sauce
  • ½ Cup vegetable oil
  • Seasoned salt/ pepper
  • ½ Teaspoon rosemary

Combine marinade ingredients in bowl; add meat cubes and refrigerate for 3 hours.

Prepare charcoal grill to very hot.

Thread meat cubes onto skewers alternating with the vegetables.

Place skewers over hot charcoals.

Cook until meat is medium rare turning occasionally.


  • Venison tenderloin
  • 3 Cups red wine
  • Bacon 
  • 2 Tablespoons Worcestershire sauce

Marinate tenderloin 3 to 4 hours in red wine.

Wrap tenderloin in bacon; place on preheated grill.

Cook about 20 minutes turning one time (Should be pale pink inside).

Serve immediately; serves 4.


Cut the haunch of a young buck into steaks.

Sprinkle with black pepper and lightly flour.

Cook over hot grill or in hot iron frying pan.

Sprinkle with salt as you turn; cook about 15 minutes.

OPTIONAL: If using a frying pan add enough water to pan for gravy.