Grilled Venison Steaks

8 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 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. 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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