Indeed, you won't find a lot of marbling of fat throughout any given cut of venison, especially steak cuts. With this in mind ...

Directions . In a large bowl, combine olive oil, Worcestershire, garlic, salt and pepper. Add venison; turn to coat. Cover and refrigerate 1 hour or overnight.

3 pounds venison stew meat (or medallion-sized steaks) Salt and pepper to taste. 1 large white onion, diced. 4 cloves garlic, chopped. 1 cup chicken or beef broth. 1/2 cup red wine vinegar.

Thoroughly trimmed of fat, venison steaks are very lean, quite flavorful, and rich, so 4 to 5 ounces of meat per person is adequate. Serve with Skillet Sweet Potatoes. Serves 4.

Once again, Danita DuBord was kind enough to send me some venison recipes. I have rarely cooked venison, so I appreciate Danita sharing her favorites as people have been asking ...

Serves: 4 Prep: 15 minutes Cook time: 7 minutes 1. Preheat a wood fire grill or safely contained fire pit with an aromatic hardwood like cherry or apple. 2. Generously season steaks with salt and ...

Admittedly, this is pretty much a chefy venison backstrap recipe for steak and eggs, but it’s also a blueprint.

For my family, when venison was scarce, beef was a stand-in, chicken a cheap and common filler, and pork — which I hated and my mom thus regarded as a headache to fool around with — a last resort.

The venison steaks cook quickly because they’re so lean, but even so, don’t be afraid to get them really close to the flame for awesome char. Find venison loin here.