Venison Steaks

These venison steaks are tender, juicy, and full of flavor thanks to a simple lemon and herb marinade. Cooked quickly in a cast iron-skillet or grilled, they’re an easy and impressive dinner that’s naturally gluten-free, healthy, and perfect for weeknights or special occasions.

Course Main

Cuisine American

Diet Diabetic, Gluten Free

Keyword steak, venison

Prep Time 5

Cook Time 10

Total Time 45

Servings

Calories 381kcal

Author Erin Dooner

Ingredients

1 1/2 pounds venison steak about 1/2" (1 1/4 cm) thick, I used venison round steaks
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil plus more for the pan
2 teaspoons Italian seasoning
1 teaspoon sea salt
3/4 teaspoon pepper

US Customary - Metric

Instructions

In a bowl or Ziploc bag, whisk together all the marinade ingredients. Add the venison steaks, making sure they're fully coated.
Cover and refrigerate for at least 2 hours or up to 6 hours for deeper flavor.
Remove steaks from the marinade and let them sit at room temperature for 30 minutes before cooking. Lift them out of the marinade and pat dry with paper towels (don’t rinse!). This prevents the steaks from steaming in the pan due to overly saturated meat.
If grilling: preheat your grill to medium-high heat, about 400–450°F (205–230°C). Lightly oil the grill grates to prevent sticking. Place the steaks on the grill and cook for 3–4 minutes per side for medium-rare, or until the internal temperature reaches 120–130°F (49–54°C). Transfer the steaks to a plate, tent loosely with foil, and let them rest for 5 minutes. The temperature will rise to 130–135°F (54–57°C) as they rest.
If pan-frying: heat a cast-iron skillet pan over medium-high heat. Add a small amount of oil to very lightly coat the pan. Sear steaks for 2-3 minutes per side for medium-rare to medium (adjust based on preference). They should be cooked to an internal temperature of 120-130°F (49-54°C) for medium-rare. After resting, the internal temperature should rise to 130-135°F (54-57°C). It’s crucial not to overcook venison, as it can become tough and lose its flavor. They should still be pink in the middle.
Remove from the pan and let them rest for 5 minutes before serving.

Notes

The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition