Venison eye of round shines with this quick balsamic-rosemary marinade and a hot, fast cook. Cooked between rare and medium-rare, then finished with smoky-tart apple-bacon jam.
Not sure what the eye of round is or how to locate it? Check out my guides, How to Breakdown a Deer Hind Quarter and Identifying and Processing Venison Round Steaks.
Why eye of round?
Eye of round is a lean muscle with great flavor and texture. It’s not as tender as a tenderloin, but it is similar in shape and cooks up just about the same. If you marinate them, cook until about medium rare, and keep the slices thin, they eat just as good as a backstrap.
Ingredient notes
- Marinade (balsamic, honey, rosemary): seasons the lean cut and adds great caramelization on the grill.
- Apple-bacon jam: smoky-sweet and savory; the fennel + rosemary keep it from turning into dessert.
- Apple choice: use a firm, tart apple (Honeycrisp, Pink Lady, or Granny Smith) so it holds its shape.
Pro tips before you cook
- Marinade window: 2–4 hours is plenty for this cut. More isn’t better with vinegar being in the marinade.
- Pat the moisture dry before grilling: brush with oil and season for better color.
- Target doneness: pull between rare and medium-rare. Rest, then slice thinly for the best bite.
Serving ideas
Spoon the warm chutney over sliced venison and serve with skillet-seared green beans, a simple arugula salad, or roasted sweet potatoes. I served mine with homemade creamed corn and hushpuppies in this picture.
Make-ahead & storage
- Apple Bacon Jam: make up to 2 days ahead. Rewarm gently.
- Leftovers: sliced venison is great cold in sandwiches or reheated quickly in a hot pan (just a flash) to avoid overcooking.
More venison Recipes
Here are a few of my favorite dishes. If you’re interested in more dinner ideas, check out my complete collection of venison recipes that will have you covered for the 2025 hunting season.
- Bacon Wrapped Venison Backstrap
- Smoked Venison Backstrap
- Grilled Venison Backstrap
- Rack of Venison
- Venison Steaks with Garlic Herb Marinade
Lastly, if you make this venison eye of round recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Venison Eye of Round with Apple Bacon Jam
Ingredients
For the Venison
- 2 venison eye of rounds
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup honey
- 2 garlic cloves, chopped
- 3 sprigs fresh rosemary
- 1 tsp hot chili flakes
- 1/2 tsp black pepper
For the Apple Bacon Jam
- 8 ounces smoked bacon, finely chopped
- 1/2 onion, small diced
- 1 fennel bulb, cored and small diced
- 1 tsp Fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1 large firm fleshed apple, peeled, cored and 1/2-inch diced
- 1/2 tsp ground fennel
- 1 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
Marinate the Venison
- Marinate the venison steaks. In a bowl, mix all of the ingredients together besides the steaks. Add the steaks to a freezer bag and pour the marinade over the venison. Marinate for 2 to 4 hours.
Make the Apple Bacon Chutney
- In a large pan over medium heat, cook the bacon until browned and crisp (about 8 Minutes). Transfer the bacon onto a paper towel while reserving about two tablespoons of the bacon fat in the pan. Lower the heat to medium low and add the onion, fennel, garlic, apple, ground fennel and rosemary to the pan.
- Cover and cook for about 6-8 minutes (or until soft) while stirring occasionally. Turn off the heat. Stir in the bacon, remaining ingredients and season to taste. Can be made two days ahead.
Grill the Venison
- Remove the excess marinade from the steaks and let them come to room temperature for 30 minutes to 1 hour. Brush with oil, season with salt and pepper. Cook to an internal temperature between rare and medium-rare.
