This is my famous recipe for venison. Believe it or not, the most desired meal in my house is this specially prepared venison steak recipe with homemade mashed potatoes and steamed broccoli. It is so simple, but so amazing. My venison recipe amazes everyone who tries it, and they are often in disbelief that venison could be so tender and delicious. This recipe will work with other wild game meats. My favorites to use are deer, duck, and rabbit.

Step 1: Ingredients

Unlike beef or pork, venison has little to no fat content, and because of this, it must be prepared differently in order to keep it tender. You can use any cut of venison meat and make it tender without having an over powering game taste. The secret is in the preparation. Remove all sinew, fat, and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The fork and white wine vinegar tenderizes and infuses the meat with oil and seasoning.

Ingredient List

Venison 2 lb
Olive Oil
White Wine Vinegar
Tony Chachere's The Original Creole Seasoning
Seasoned Salt
Italian Seasoning
Black Pepper

Step 2: Meat Preparation

Take the raw piece(s) of meat and remove all the sinew, fat, and slime. Then cut into 1/4-1/2 inch thick steaks. Next place the steaks on a cutting board and use a fork to perforate the meat (tenderize). Once that is done, you are ready to marinate!

Step 3: Marinate

Place the steaks in a glass bowl and add in the all the seasonings.

1 teaspoon of black pepper
1-2 tablespoons of Italian seasoning
1/2 teaspoon of seasoned salt
1/4-1/2 teaspoon of Tony Chachere's The Original Creole Seasoning
About 2 tablespoons of white wine vinegar
About 1/2 cup of olive oil

Mix everything together in the glass bowl and let it sit for 10-30 minutes. While it is marinating, this would be a great time to start the grill and set on low heat.

Step 4: Cook

I like to cook venison on low heat because I am less likely to over cook it. Venison should only be cooked to about a medium doneness. Anything further will get really tough. I cook the venison on the top rack of my grill and turn it only once before it is done to perfection.