Grilled Venison Steaks

Yield: 4 servings (1 steak and 2 tablespoons sauce per serving).
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 13%
  • Fat: 3.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.8g
  • Carbohydrate: 20.7g
  • Fiber: 0.8g
  • Cholesterol: 95mg
  • Iron: 0.0mg
  • Sodium: 733mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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