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Venison Steak Marinade Recipe
Photo by Larry White

When it's just a regular day on the grill, I typically don't marinade my steaks. But if I'm trying to pair the meat with another component of a meal, I'll give them a nice meat bath. You may have heard that most marinades don't lend much flavor to steaks, well this isn't one of them.

This is a fall inspired marinade that pairs well with sweet potatoes, acorn and butternut squash. And don't let the season stop you, this also makes a for a great steak that is superb sliced thinly and laid on top of a fluffy white rice and mixed vegetable stir fry.

Makes: about 2 1/2 cups

Cooks Notes: If you can get your hands on toasted pumpkin seed oil, give it a try. The flavors of toasted nut oils are outstanding. Toasted walnut oil is also great with this recipe.


  • 2 cups apple juice

  • 1/2 cup naturally brewed soy sauce

  • 1/2 teaspoon minced ginger

  • 5 garlic cloves, chopped

  • 1 teaspoon pumpkin seed oil

  • 1/2 teaspoon ground coriander

  • 1 teaspoon ground black pepper

  • 1/2 of an onion, sliced thin


  1. Mix all of the ingredients together. Place your steaks snuggly together in a container that it just big enough to fit them. Pour the marinade over the steaks and refrigerate for at least 12 hours and up to 24 hours.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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