Grilled Venison Steaks



4 servings (1 steak and 2 tablespoons sauce per serving).

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes
Marinate: 4 Hours

Nutritional Information

Calories 237
Caloriesfromfat 13 %
Fat 3.4 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.8 g
Carbohydrate 20.7 g
Fiber 0.8 g
Cholesterol 95 mg
Iron 0.0 mg
Sodium 733 mg
Calcium 0.0 mg


4 (4-ounce) lean, boneless venison loin steaks (1 inch thick)
1 cup cranberry-orange crushed fruit for chicken (Ocean Spray), divided
1/2 cup dry red wine
2 tablespoons Dijon mustard
2 teaspoons minced garlic (about 4 cloves)
2 teaspoons dried rosemary, crushed
1/2 teaspoon ground pepper
Vegetable cooking spray


Trim fat from steaks. Place steaks in a large heavy-duty, zip-top plastic bag. Combine 1/2 cup cranberry-orange sauce, red wine, and next 4 ingredients; pour over steaks. Seal bag; turn to coat steaks. Marinate in refrigerator 4 to 8 hours, turning bag occasionally.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove steaks from marinade, discarding marinade. Place steaks on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Serve with remaining 1/2 cup cranberry-orange sauce.