Venison with Yogurt Sauce

Just a nice plate of meat for me

This marinade will work well for elk and buffalo too. I always use Greek yogurt because it just tastes good.

Venison with Mint Yogurt

  • 1 cup Greek yogurt
  • 4-6 venison steaks
  • 1 lime
  • 3 tbsp fresh mint
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Salt/pepper

Tenderize venison steaks with a mallet. Zest and juice the lime in a large container. Add other ingredients and taste for seasoning. Add meat and coat well. Refrigerate at least eight hours and up to a day, flipping meat every once in awhile. Grill over indirect heat until rare, about four minutes per side.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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19 Responses to Venison with Yogurt Sauce

  1. Ha! I’m first! That’s a first!! This recipe.. it’s the most unusual one I’ve seen thus far.. the seasoning and the yogurt make it a first rate dish… especially cinnamon, that would be the ingredient everyone just can’t quite put their finger on when they taste this! xo Smidge

  2. A_Boleyn says:

    Venison is not something I’ve ever know to be available in my area. Perhaps if I knew someone who hunted. I’m sure it’s quite tasty. πŸ™‚

  3. Yvette says:

    Venison is hard to find in these parts…I loved my trips to northern parts of Italy just for this to share in a meal of slow cooked venison and polenta. x

  4. We get plenty of venison here, but tender it is not:)

  5. The yoghurt is much better than a vinegary or citrus on meat such as venison. My mother used to marinate it and even then it was like eating an old tire. She could have learned a lot from you. πŸ™‚ Yoghurt tenderizes slowly and I’ll bet this was fork tender. Looks great.

  6. Eva Taylor says:

    I’m not much of a venison eater but JT is. He usually orders it if he spies it on a menu. I prefer Greek yogurt too, but I always get the fat free kind.

  7. Rachel says:

    Love this! I use something like it on lamb shoulder chops… mmmmmmm!!

  8. How comforting is that plate of meat! Mmm…meat…

  9. billpeeler says:

    Growing up, my family ate more venison than beef. Never had mint yogurt sauce to accompany, though. Will definitely give this a whirl —

  10. ceciliag says:

    you carnivorous fellow you.. love the mint and yoghurt in the marinade. c

  11. niasunset says:

    I haven’t used yogurt like that before… But I will. This is amazing recipe. Thank you dear Rufus, love, nia

  12. Carolyn ChanC says:

    You guys have access to exotic meat! Would be delicious.

  13. Courtney says:

    Hubs always suggests venison, but I’m still not sure…

  14. egg me on says:

    Elk, buffalo or venison! You guys are too much. Great marinade. I bet it would be just as good on cow.

  15. Mad Dog says:

    Definitely one to try!

  16. Karen says:

    Yogurt is a great tenderizer and adds lots of flavor. I agree…Greek is the best.

  17. Lovely dish – I need to go out and buy me a wild deer (or hunt myself an elk!)

  18. P. Graham says:

    This sounds really fantastic! I don’t have venison but I have some lamb shoulder blades in the freezer. I think I may try the recipe with those. Hopefully mine will come out as good as yours looks! Kudos! πŸ™‚

  19. sybaritica says:

    Very nice… I’ll try that with caribou!

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