Quick Answer
Wine can be used as a marinade for venison steaks, but it's essential to choose the right type and use it in moderation. Red wine, in particular, pairs well with game meats like venison and can add depth to the flavor.
Choosing the Right Wine
When using wine as a marinade for venison steaks, it’s crucial to select a red wine with moderate acidity and tannins. A good option is a Cabernet Sauvignon or a Merlot, which will complement the rich flavor of the venison. Avoid using white wine, as it may make the meat taste too acidic.
The Marinade Process
To use wine as a marinade, combine 1 part red wine with 1 part olive oil, 2 cloves of minced garlic, and 1 teaspoon of dried thyme in a bowl. Place the venison steaks in a ziplock bag or a shallow dish, pour the marinade over them, and refrigerate for 2-3 hours or overnight. Make sure to turn the steaks occasionally to ensure even coating.
Cooking the Venison
To achieve a perfect medium-rare, use the reverse sear method. Preheat a cast-iron skillet over medium-low heat, then sear the venison steaks for 2-3 minutes per side. Finish cooking the steaks in the oven at 120°F (49°C) for 5-7 minutes. Remove the steaks from the oven, and brush with melted butter to add a rich, velvety texture. Finally, season with salt and pepper to bring out the natural flavors of the venison.
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