I have to preface this post by saying that I could never be a hunter,
but when a collegue of Francois sent him home with some venison steaks
I went on the hunt for some good recipes…
Having had success with the Venison Burgers, I was encouraged…
The Marinade
3 tablespoons grape seed oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I prefer Bragg – less sodium)
1 large clove minced garlic
1/2 teaspoon ground pepper
Whisk all the ingredients together and place in a sealable food bag with the steaks.
Marinate in the refrigerator for a good 4 hours.
When ready to cook, remove meat and discard marinade.
Wipe the steaks dry with paper towel.
Brush with grape seed oil.
Sprinkle lightly with sea salt.
Turn grill on high.
To have the right level of done-ness (is that even a word?),
thinner steaks should go directly from the refrigerator to the hot grill
to keep the centre of the meat cold.
(thicker steaks – 1″ plus – can rest at room temperature for up to 30 minutes before grilling)
Place on hot grill for 1-2 minutes depending on the thickness
Turn 90 ° and cook for another 1-2 minutes.
Flip and cook until cooked to your liking using the ‘finger method‘ (this link is worth saving)
Ours were no more than 1/4″ thick so it was flip flip done.
Grill marks aren’t really necessary on the underside of the steak – who checks under a steak anyway.
Remove steak from grill, sprinkle generously with ground pepper
and let rest a minimum of 5 minutes,
otherwise the juices will run all over and you will have a very soggy plate.


I served with grilled Pancetta-wrapped Asparagus,
roasted potatoes
some crusty bread
and a hearty Cab.
For such an easy meal, the Galley Kat was very pleased with Captain’s critique:
‘It was very very very very good!’
…It really was….


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