Tender Venison London Broil

Not everyone like the taste of deer meat. With this recipe, they will think they are eating beef. The ingredients are simple and you won’t have to go hunting for anything special. As most people have these items in the spice cabinet and refrigerator. 

The only salt added to this recipe is soy. So, if you are on a low-salt diet, use a low sodium soy sauce.

It takes practice to cook wild game such as venison. It is important to not overcook any lean meat. Because it is low in fat, it will dry out. This recipe is easy and delicious. No one would guess that it’s not beef. This recipe is a picky eater pleaser!

Dinner with venison served in the forester cottage
Tender Deer Meat (London Broil Style)

Venison London Broil

Tender Venison Loin (London Broil Style)

For the most tender venison (elk, moose or beef) London Broil style meat, try this wild game recipe. This deer meat recipe takes some planning as you will marinate it over night for the best results.
Prep Time 12 hours
Resting Time 10 minutes


  • 1 cup soy sauce
  • 4 tablespoons water
  • 6 cloves garlic
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 pound venison steak (elk, moose, beef)


  • Thinly slice the garlic and mix all ingredients (accept meat) together in a bowl.
    1 cup soy sauce, 4 tablespoons water, 6 cloves garlic, 2 tablespoons brown sugar, 2 tablespoons olive oil, 1 teaspoon ground ginger, 1 teaspoon black pepper
  • Use venison steak (filet) whole or you may substitute elk, moose, or even beef. You may also use any roast cut.
    1 pound venison steak (elk, moose, beef)
  • Place meat in a resealable plastic bag and add marinade mix. Refrigerate for a minimum of 8 hours but preferably overnight, turning occasionally.
  • Place meat on broiler pan and discard marinade.
  • While this recipe uses the oven to bake the dish, you may also broil the meat in the oven (always use meat thermometer). Or you may also use a grill.
    However, I have found that using an oven is the best insurance policy with cuts of wild game because the grill or broiler can quickly over-cook with uneven or too hot a temperature.
  • Bake at 350 until the meat thermometer reads 10 degrees before the desired level:
  • 130-135 for rare,
    135-140 for med rare but never more than 145 degrees
    (for beef, 120-130 rare, 130-135 med rare, 135-140 med).
  • Let meat rest for 5 minutes upon removal from oven It will cook another 5-10 degrees while resting and juices will flow back throughout the meat.
  • After resting (don't cheat… let it rest 5 minutes), slice thin, about 1/8th inch slices and serve. Slicing thin is another secret to unlocking the flavor and texture.


Taken out at 120 degrees, allowed to sit 5 minutes it will reach 125 -130 degrees and will produce a very nice, cut of venison and 145 degrees is beyond the edge of medium rare and will be at or above medium to well.
Remember, with this type of wild game, you should always serve it rare or medium rare.
You must watch your thermometer closely because the meat’s internal temp will rise quickly. Have faith that letting it rest brings the juices back throughout the meat.
If unsure about cooking temp try it first at 130 (120 for beef)… you can always pop it back in the oven if too rare for your taste.
Keyword Deer Meat, London Broil, Venison

Try this recipe the next time you have guests that are not that fond of venison. They won’t know the difference…that is until you tell them of course. 

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As always, we like to give credit where it is due.

Recipe Original Resource. 

To see more venison recipes, visit our venison page.

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Tender Venison London Broil Style
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