top of page

Marinated Venison Steaks with Onions & Mushrooms

Whitney Watkins

2 min read

Feb 2

29

0

You have to try this recipe for tender, flavorful Venison Deer Steaks with Onions and Mushrooms. Marinated in lemon, garlic, and Worcestershire for a delicious meal.


Marinated Venison Steaks with Onions & Mushrooms

For a long time the only way I had ever eaten deer steak was fried or smothered in gravy. While both are delicious, I wanted to find a way to cook deer steaks that wasn't so heavy and maybe even healthier. This is it. Marinated in fresh lemon, garlic and Worcestershire then pan seared and covered in a spicy sauce with mushrooms and onions creates tender and flavorful steaks you can't resist. This is hands down my favorite to eat deer.


You have to try this recipe for tender, flavorful Venison Deer Steaks with Onions and Mushrooms. Marinated in lemon, garlic, and Worcestershire for a delicious meal.

Make it your own by adding in other veggies, bell pepper and cherry tomatoes are delicious. Our favorite way to serve this is over garlic mashed potatoes, but it's also great served over a grain such as rice, quinoa or barley. For a low carb option try it over a bed of sautéed greens such as spinach or kale or over cauliflower rice.



Marinated Venison Steaks with Onions & Mushrooms

 

Ingredients:

  • 1 lb venison steaks, tenderized

  • 1/2 red onion, cut into 1/4" pieces

  • 16 oz white mushrooms, quartered

  • 6 Tbsp olive oil, divided

  • 2 Tbsp soy sauce

  • 2 Tbsp Worcestershire sauce

  • 2 Tbsp fresh lemon juice

  • 1/2 Tbsp Tony Chacheres Creole seasoning

  • 4 cloves garlic, minced

Marinade:

  • 3 Tbsp olive oil

  • 1 Tbsp soy sauce

  • 1 Tbsp Worcestershire

  • 1 Tbsp fresh lemon juice

  • 1/2 tsp ground pepper

  • 4 cloves garlic, minced

  • 1/4 tsp red pepper flakes, optional


Instructions:

  • Mix marinade ingredients in a large resealable bag. Add venison steaks and marinate for at least 4 hrs, best overnight.

  • In a small bowl, mix 4 Tbsp olive oil, soy sauce, Worcestershire, lemon juice, creole seasoning and garlic. Set aside.

  • In large pan, heat 2 Tbsp olive oil over medium- high heat.

  • Sear steaks in pan until almost cooked through, about 2-3 minutes per side. You may have to do multiple batches as not to overcrowd your pan. Remove from pan and place on dish, set aside.

  • To the same hot pan add onions and mushrooms. Cook until juices from mushrooms have cooked down and onions are almost tender.

  • Pour sauce mixture into pan with veggies and continue to cook on medium heat until it has reduced by 1/3 and onions are tender.

  • Return venison steaks back to pan, stirring in to sauce. Allow to cook for 2-3 more minutes until steaks are cooked through and coated in sauce.

  • Remove from heat and serve immediately.

bottom of page