French-Style Marinade for Venison

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A marinade for venison round steak, inspired by a French dressing mix and herbs de Provence. Recipe also includes stovetop cooking instructions. Venison is also good when served with wild rice and tart fruit. While the venison is cooking, you can add vegetables to the skillet, such as chopped carrots, onions, mushrooms, parsnips, Brussels sprouts, etc. You might even want to experiment with cooking wine–Cabernet, Merlot, etc.

Ready in: 2 hours 25 mins

Ingredients

Serves: 6

• 1/4 cup salt
• 2 (3/4-inch thick) venison round steaks
• 2 teaspoons paprika
• 2 teaspoons dry mustard powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 3/4 cup olive oil
• 2/3 cup white wine vinegar
• 2 tablespoons chopped fresh sage
• 2 tablespoons minced fresh rosemary
• 1/4 cup red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 teaspoons dried thyme leaves
• 1 teaspoon dried marjoram leaves
• 2 bay leaves
• 2 tablespoons honey

Preparation method

Prep: 10 mins | Cook: 15 mins | Extra time: 2 hours, marinating

1. Dissolve the salt in a large pot with 3-inches of cold water. Pierce the venison steaks several times with a fork. Soak the steaks in the salt water in the refrigerator for 2 hours. The salt water will extract blood from the venison and tenderize the meat, improving the taste.
2. Make the marinade by combining the remaining ingredients into a zip-top plastic bag. Remove the steaks from the salt water and pat dry with paper towels. Put the steaks in the marinade, press out the air, and seal the bag. Marinate in the refrigerator 2 to 3 hours.
3. Remove venison from marinade and cook on stove over medium-high heat, 6 to 7 minutes per side. Cook just until the temperature in the middle of the steak is at least 160 degrees Fahrenheit. Venison should be cooked medium-rare or medium, neither rare (for health concerns) nor well-done (well-done venison is dry and tough). It should be a little bit pink in the middle.