Looking for a different flavor for your grilled venison this summer? Give this one a try. The marinade hits all the high points; salty, lightly sweet, savory, with a great flavor balance for any red meat. I use my favorite Bayside fresh roasted coffee in this one.

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This simple marinade adds flavor and helps to tenderize the venison, even from a mature buck. Images by author.

For the steaks, I went with a bottom round roast from a 4.5-year-old buck my wife took this past fall. The orange juice and vinegar in the marinade help to tenderize and flavor the meat.

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The orange juice and vinegar in the marinade work to break down the muscle of the venison.

Simply slice the steaks about 1 inch or slightly more in thickness. Cut across the grain for added tenderness. Move them to a 1-gallon zip-top bag. Mix the marinade ingredients and pour over the steaks. Squeeze out the air, zip it up, and move the steaks around in the marinade to coat all surfaces well.

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Place the steaks in a zip-top bag and pour over the marinade.

Then stash the bag in the refrigerator for six to eight hours.

When you are ready to eat, fire up the grill. Season the steaks with salt and pepper.

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Season the marinated steaks with salt and pepper.

Grill the meat, turning a time or two during the process, until the meat reaches your desired internal temperature.

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Grill until the steaks reach your desired doneness.

I like medium-rare at about 130 to 135 degrees for mine.

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