Emily's Marinated Venison Steaks
This venison steak recipe is made with a delicious marinade. I threw this together one afternoon as we needed to use the venison we had in our freezer. We don't like the gamey taste of some meats, and this marinade did the trick! I find it best to have the meat marinate overnight, so it takes in the flavors.
Ingredients
- ¼ cup Worcestershire sauce
- 2 tablespoons soy sauce
- ½ lime juiced
- 1 tablespoon dried minced onion
- 1 teaspoon red pepper flakes
- 1 teaspoon dry mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried minced garlic
- 3 dashes hot pepper sauce such as Tabasco®, or to taste
- 4 ounce venison steaks
Instructions
- Whisk together Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from marinade and shake off excess. Discard remaining marinade.
- Cook steaks on the preheated grill until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).