DEER STEAK MARINADE & HOW TO GRILL DEER MEAT
This deer steak marinade is delicious for grilling or frying on the stovetop. I'm also sharing how to grill deer steaks, one of our favorites on how to cook deer steak.
Provided by Jessica Burgess
Categories Main Course
Number Of Ingredients 9
Steps:
- In a bowl, mix together soy sauce, Worcheshire sauce, brown sugar, garlic powder, onion powder, hot sauce, and salt and pepper.
- Place steaks in gallon size ziptop bag and pour marinade over steaks, pushing out air, and sealing the bag.
- Let marinate in the refrigerator for at least one hour, preferably overnight, moving the bag around often to make sure all steaks sit in marinade at some point.
- When ready to cook, remove steaks from the refrigerator and bring to room temperature, or as close as possible. (Do not microwave.)
- Preheat grill to high heat and place steaks over the hot part of the grill, and grill on each side for 3-4 minutes.
- Pull steaks off of the grill, coat with melted butter and let rest for 3-4 minutes.
- Steaks will be a "medium" steak at this cook time. If you prefer steaks that are well done, cook on the grill an additional minute until steak reaches desired "doneness".
Nutrition Facts : ServingSize 1 steak, Calories 401 kcal, Carbohydrate 64 g, Protein 13 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 7611 mg, Fiber 1 g, Sugar 48 g
EMILY'S MARINATED VENISON STEAKS
I threw this together one afternoon, as we needed to use up 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 really takes in the flavors.
Provided by Thorney
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove venison from the marinade and shake off excess. Discard remaining marinade.
- Cook the steaks 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).
Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.5 g, Cholesterol 79.5 mg, Fat 3 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 0.9 g, Sodium 1865.5 mg, Sugar 4.6 g
VENISON STEAK MARINADE
This is the only steak my family will eat. They do not even like NY strip any more. We have our meat processor cut our venison steaks to about 1 inch thick, then I marinate and grill to medium rare. Better than beef and better for you too! Our traditional family Christmas Eve dinner menu is always venison steak and shrimp scampi!
Provided by JustJan
Categories Deer
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients together in a small measuring cup.
- Place venison steaks in a large zip lock bag.
- Pour marinade over steaks and seal bag.
- Place bag in a flat casserole dish so that the steaks are in a single layer.
- Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
- Drain marinade and grill steaks to desired doneness.
- I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
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