Tender And Delicious Marinated Venison Steaks
Prep: 1 hour
Cook: 10 minutes
Yields: 4 servings
Get ready to sink your teeth into the most tender and flavorful venison steaks of your life!
Today, we’re diving into the world of wild game, and trust me, you won’t want to miss this! No more gamey taste, just pure, unadulterated deliciousness!
To start, whisk together a marinade that’s packed with flavor – we’re talking Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce. Yes, it’s a long list, but trust me, it’s worth it!
Pour the marinade into a resealable plastic bag, add in your venison steaks, coat them evenly, squeeze out the excess air, and seal the bag. Then, pop it in the fridge for at least an hour, or overnight for maximum flavor.
When you’re ready to cook, preheat your outdoor grill to medium-high heat and lightly oil the grate. Remove the venison from the marinade, shaking off any excess, and discard the remaining marinade.
Throw those steaks on the grill and cook for about 5 minutes per side, or until they’re firm, hot in the center, and just turning from pink to grey. You can also use an instant-read thermometer to check for an internal temperature of 150 degrees F.
And that’s it! Your venison steaks are ready to devour. Slice them up, serve them with your favorite sides, and get ready for a flavor explosion that’ll leave you wanting more!
Printable Recipe
Ingredients
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1/2 onion, finely chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 teaspoon hot pepper sauce
- 2 venison steaks
Instructions
- 1. Whisk together Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce to create the marinade.
- 2. Pour the marinade into a resealable plastic bag.
- 3. Add the venison steaks to the bag, coat them evenly, squeeze out the excess air, and seal the bag.
- 4. Refrigerate for at least an hour, or overnight for maximum flavor.
- 5. Preheat your outdoor grill to medium-high heat and lightly oil the grate.
- 6. Remove the venison from the marinade, shaking off any excess, and discard the remaining marinade.
- 7. Grill the steaks for about 5 minutes per side, or until firm, hot in the center, and just turning from pink to grey.
- 8. Check for an internal temperature of 150 degrees F using an instant-read thermometer.
- 9. Slice the steaks, serve with your favorite sides, and enjoy!
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